Prep Time
10 Mins
Cook Time
8 Mins
Stand Time
5 Mins
Bake Time
10 Mins
Makes 10 to 12 servings

A touch of rum turns this dish into an adult-friendly banana pudding. Serve cold, if desired, by allowing to cool 15 minutes after baking, and then chilling 4 hours.

How to Make It

Step 1

Whisk together first 5 ingredients in a large saucepan over medium-low heat; cook, whisking constantly, 6 to 8 minutes or until thickened. Remove from heat, and stir in vanilla. Let stand 5 minutes. Gently stir bananas into pudding mixture.

Step 2

Arrange 15 vanilla wafers in a single layer on bottom of a 1 1/2-quart baking dish; sprinkle 1/2 cup pecans evenly on vanilla wafers. Pour half of pudding mixture on top of pecans in dish. Repeat layers with remaining vanilla wafers, pudding, and ending with pecans.

Step 3

Beat egg whites and 1/8 teaspoon cream of tartar at high speed with an electric mixer until foamy. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (about 1 to 2 minutes). Spread meringue evenly over top of banana mixture, sealing edges.

Step 4

Bake at 400° for 8 to 10 minutes or until golden brown.

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