Best 2 Banana Meringue Pudding Recipes

Indulge in a delectable journey with our exquisite Banana Meringue Pudding, a symphony of flavors that will tantalize your taste buds. This classic dessert combines the velvety smoothness of homemade vanilla pudding with layers of fresh bananas and a cloud-like meringue topping. Each bite offers a perfect balance of sweet and tangy flavors, complemented by the delicate crunch of the meringue. Discover the joy of creating this timeless treat with our step-by-step guide, which includes three variations to suit your preferences. Whether you prefer a traditional version, a chocolate-infused delight, or a gluten-free alternative, we have you covered. Embark on a culinary adventure and let your taste buds dance with delight as you relish this extraordinary Banana Meringue Pudding.

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BANANA PUDDING WITH MERINGUE

Banana Pudding with Meringue image

The rich pudding is made on the stovetop, poured over the bananas and wafers, topped with meringue, and then baked in the oven. Passed down from my grandmother, it is a unique take on a Southern favorite.

Provided by Laura M.

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup packed brown sugar
1 egg
2 egg yolks
1 tablespoon all-purpose flour
1 ½ cups milk
6 bananas, peeled and sliced
1 (16 ounce) package vanilla wafer cookies
2 egg whites
3 ½ tablespoons white sugar

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside.
In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.
In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole.
Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 695.8 calories, Carbohydrate 127.5 g, Cholesterol 104.2 mg, Fat 18.4 g, Fiber 4.6 g, Protein 9.8 g, SaturatedFat 5.4 g, Sodium 297.8 mg, Sugar 60.3 g

BANANA MERINGUE PUDDING

Banana Meringue Pudding image

Categories Dessert Kid-Friendly Banana Spring Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield 8 servings

Number Of Ingredients 13

Ingredients

Pudding:
4 large eggs
2/3 cup sugar
1/4 cup cornstarch
4 cups whole milk
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Pinch of kosher salt
Assembly:
1 11-ounce box vanilla wafer cookies
3 ripe bananas, thinly sliced
4 large egg whites
1/2 cup sugar

Steps:

Pudding:
Lightly whisk eggs in a large bowl just to blend. Whisk sugar and cornstarch in a medium saucepan. Gradually whisk milk into sugar mixture and heat over medium heat, whisking often, until very warm to the touch. Gradually whisk half of hot milk mixture into eggs, then whisk egg mixture back into milk mixture in saucepan.
Cook, whisking constantly, until thickened and whisk leaves a trail in pudding (it should be the consistency of mayonnaise), about 4 minutes. Remove from heat, add butter, vanilla, and salt and whisk until butter is melted and mixture is smooth.
Strain pudding through a fine-mesh sieve into another large bowl. Cover pudding with plastic wrap, pressing directly onto the surface. Chill until cool, about 2 hours.
Assembly:
Spread one-third of pudding evenly in a 2-qt. baking dish. Top with half of cookies and half of bananas. Repeat layers one more time and top with remaining third of pudding. Cover and chill at least 4 hours.
Just before serving, heat broiler. Using an electric mixer on medium speed, beat egg whites until foamy. With motor running, gradually add sugar. Increase speed to medium-high and beat until stiff peaks form.
Spoon meringue over pudding and swirl decoratively. Broil until meringue is dark brown in spots, about 1 minute.
Do ahead: Pudding (without meringue) can be assembled 2 days ahead. Keep chilled

Tips:

Use ripe bananas: For the best flavor, use ripe bananas with plenty of brown spots. These bananas are sweeter and have a more intense flavor.
Don't overbeat the egg whites: Overbeaten egg whites will make the meringue tough and grainy. Beat the egg whites until they are stiff peaks, but not dry.
Bake the meringue at a low temperature: This will help to prevent the meringue from browning too much.
Chill the pudding before serving: This will help to set the pudding and make it more firm.

Conclusion:

Banana meringue pudding is a classic dessert that is easy to make and always a crowd-pleaser. With its creamy pudding, fluffy meringue, and caramelized bananas, this dessert is sure to satisfy everyone at the table. So next time you're looking for a special dessert, give banana meringue pudding a try.