Whisk together first 5 ingredients in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter melts. Layer half of pound cake cubes, half of bananas, and half of pudding mixture in a 3-quart round baking dish. Repeat layers. Cover pudding, and chill 6 hours.
Spread Meringue over pudding.
Bake at 375° for 15 minutes or until golden brown.
Note: For testing purposes only, we used Sara Lee Family Size All Butter Pound Cake.
Quick important tip....do NOT use fat free half and half. The pudding never set up....was a liquid mess. Flavor was good but it ruined the recipe....it ended up just being soggy cake with bananas....oops!
WoW! This is my go to recipie to take somewhere in the summer time. We love it, and I almost always get asked for the recipie. I do use whipping cream and make my own topping instead of the meringue topping but that is only because hubby does not like meringue.
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