Classic Southern Baked Banana Pudding

Ingredients

For the pudding:

• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs, separated
• 2 cups whole milk
• 1/2 teaspoon vanilla extract
• 1 box (11 oz) vanilla wafers
• 5 ripe bananas, sliced

For the meringue:

• 4 large egg whites, reserved from above
• 1/4 cup granulated sugar

Instructions

1. Preheat your oven: Preheat your oven to 350°F (175°C).
2. Make the custard: In a medium saucepan, whisk together the 1/2 cup sugar, flour, and salt. Stir in the egg yolks and milk until well-combined.
3. Cook the custard: Cook the mixture over medium heat, stirring constantly, until it thickens. This will take about 10–15 minutes.
4. Finish the custard: Remove the pan from the heat and stir in the 1/2 teaspoon of vanilla extract.
5. Assemble the pudding: In a 2-quart baking dish, line the bottom with a single layer of vanilla wafers. Top with a layer of sliced bananas, then pour a portion of the warm custard over the bananas. Repeat the layering process, ending with the final layer of custard on top.
6. Make the meringue: While the pudding cools slightly, beat the reserved egg whites with a hand or stand mixer until soft peaks form. Gradually add the 1/4 cup sugar and continue to beat until stiff, glossy peaks form.
7. Bake: Gently spread the meringue over the top of the pudding, making sure to seal it to the edges of the dish. This prevents the meringue from shrinking. Bake for 10–15 minutes, or until the meringue is lightly browned.
8. Serve: Let the pudding cool slightly before serving warm, or chill for at least an hour to serve cold.