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

Baked Banana Pudding: RELOADED

ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 8 to 10 servings
Topped with a fluffy meringue and baked until golden brown, baked banana pudding is a sweet Southern staple, especially when layered with homemade vanilla wafers.
This recipe has been reloaded with a change of flour to cornstarch (and a few other nips and tucks), which definitely upgrades both flavor and texture.
Photo by Lynne Calamia
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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 sugar, divided
  • 1/4 cup corn starch
  • 1/4 teaspoon kosher salt
  • 4 large eggs, separated
  • 2 cups whole milk
  • 1/2 teaspoon vanilla extract
  • 45 vanilla wafers (homemade or store-bought)
  • Pinch cream of tartar
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 8 to 10 servings


  • 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 corn starch, salt, egg yolks, and whole milk in the carafe of a blender. Blend on high for about 15 seconds. Pour the mixture into a 3-quart saucier and 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.
  • 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 one-third 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, about 2 minutes. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form, about 2 more minutes. 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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