Prepare Pudding: Preheat oven to 325°. Arrange one-third of vanilla wafers in a medium-size ovenproof bowl (about 2 qt.); cover with one-third of banana slices. Repeat layers twice with remaining vanilla wafers and bananas.
Whisk together milk and next 4 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 15 minutes or until pudding-like thickness. Remove from heat, and stir in vanilla. Pour over vanilla wafers and bananas in bowl.
Prepare Meringue: Beat egg whites at medium speed with an electric mixer until foamy. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of bowl.
Bake at 325° for 15 minutes or until golden. Serve immediately, or let cool completely (about 30 minutes), and cover and chill 1 hour before serving.
**1/2 cup no-calorie sweetener may be substituted. We tested with Splenda No-calorie Granulated Sweetener. (Do not substitute sweetener in meringue.)
I love this recipe for banana pudding just about as much as my Mom's. It is so nice that it does not need to be cooked in a double boiler. For years I have layered wafers, bananas, and pudding but now I just pour the pudding over layers of wafers and bananas as suggested and it works beautifully! Will use this one again and again.
Growing up, I remember Mother layering wafers, bananas, and pudding, repeatedly. But just pouring the pudding over the top worked great. The only change I did was to slice the bananas into orange juice for a minute or so, then drain them. It keeps the bananas from turning brown, and adds just a touch of citrus flavor. This recipe is a keeper!
As others said, "Just OK, not great"
As anyone who's reading this probably knows, there are hundreds of banana pudding recipes online. I went with this one because my partner said to get a southern one....and it was on Southern Living.
The recipes online vary.... use whole eggs or use yolks, use double boiler or use sauce pan, temper the eggs and make it like custard or mix it all first and then just cook, use corn starch or use flour.
My results with this recipe were ok, but not great. I got some feedback that the flour was not a good element in the finished product. I may have overcooked it on the stove just a little as it came out rather thick, (and I had read reviews on many recipes not to undercook or it will be runny) but it wasn't extremely overcooked. The flour gave it a clouded thick texture. I think cornstarch would have been better.
Recipe didn't make enough pudding for the amount of cookies/bananas.
I'm giving this a 4 only because I tweaked it a tad bit. I used organic banana flavoring and organic vanilla. I don't use imitation stuff. This was very easy to make. Husband and daughter loved it. Now i have to convert it to a gluten free dish for my mom.
Made this on 3-6-13 for a co-workers retirement reception. Increased the recipe to make enough for 150 people. It was amazing. I got more compliments on this pudding than anything else I've ever cooked. Everyone loved the cookie to pudding ratio and all stated it wasn't overly sweet as banana pudding can sometimes be. I have also made the recipe as is as a test and for close friends and it worked great. Again many, many compliments.
Served this banana pudding when we had some friends over and everyone said it was the best that they had ever had. It is nice that you don't have to use a double boiler to cook the pudding. Make sure you use the pudding when it is finished cooking as it will get a little stiff if not used right away. Be sure to stir it constantly as it stuck a little when I was trying to cut up the banana and layer the cookies in the dish.