If you like banana cream pie, you’ll absolutely love baked
banana pudding. Not only is there no piecrust to mess with, but I think the
vanilla wafer cookies pair even more perfectly with the fruit and custardy
pudding. Speaking of banana cream pie, don’t even think of skipping the
meringue topping. Sure, whipped cream, or God forbid “whipped topping,” might
be a tad easier, but we need to use up those four egg whites anyway, so do it right.
As I said in the video, this is classically made in a clear
glass bowl or deep baking dish, so that you can see the beautiful banana
pudding beneath the meringue. That is a great look, but as long as it’s
oven-safe, and you can fit everything in, any baking dish will work. We’re not really “baking” the pudding, but just browning the top, so the
depth or shape of the pan isn’t really that important.
What is important though, is that you use nice ripe, soft
bananas. We want them close to the same texture as the custard-soaked cookies,
to really get the full effect, so make sure you buy them at least a week before
you make this. Other than that, not much can go wrong with this Southern
classic. In fact, this is so simple, and kid-friendly, it’d be a great thing to
make for mom on Mother’s Day, which is why I really hope you give it a try soon.
Enjoy!
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For the pudding:
1 box vanilla wafers (you’ll have extra)
3 or 4 very ripe bananas, peeled, and sliced
1 1/2 teaspoons freshly squeezed lemon juice
For the custard:
4 large egg yolks
1/2 cup granulated sugar
1/3 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon fine salt
2 cups milk
1/2 teaspoon vanilla extract
1 tablespoon banana liquor, optional
1 tablespoon cold butter
For the meringue topping:
4 large egg whites
1/8 teaspoon cream of tartar
2 tablespoons white sugar
– Bake at 400 F. for 7-10 minutes, or until nicely browned
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