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Course: Sweets
Keyword: Baked Banana Pudding, Baking, Comfort Food, Desserts, Fruit, Make-Ahead, Southern

Baked Banana Pudding

ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 8
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  • 3 ripe bananas, peeled and sliced into 1/4-inch rounds
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 4 large eggs, separated
  • 2 cups half-and-half
  • 1/2 teaspoon vanilla extract
  • 45 vanilla wafers
  • 0.125 teaspoon cream of tartar
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 8

Procedure

  • Heat oven to 400ºF.
  • Toss the banana slices and lemon juice in a small bowl and set aside.
  • Combine 1/2 cup of the sugar, the flour, and salt in a 3-quart saucier. Add the egg yolks and whisk to combine. Add the half-and-half and carefully whisk to combine. Cook over medium-low heat, stirring constantly, until the mixture reaches 172 to 180ºF, 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract.
  • Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
  • Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.
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