<\/span><\/h2>\n\n\n\nWe've divided the ingredients into two easy lists for you, the banana pudding ingredients and the meringue topping ingredients. <\/p>\n\n\n\n
Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below<\/strong><\/em><\/strong><\/p>\n\n\n\nBanana Pudding Filling:<\/strong> <\/p>\n\n\n\n\nGranulated sugar: <\/strong>Adds the sweetness to the pudding. <\/li>\n\n\n\nAll-purpose flour:<\/strong> Used to thicken the stovetop banana pudding. <\/li>\n\n\n\nEvaporated milk: <\/strong>Makes the base layer extra creamy. Evaporated milk has less water than regular milk making for a richer taste. <\/li>\n\n\n\nWhole milk:<\/strong> Also used in the pudding base. <\/li>\n\n\n\nLarge egg yolks:<\/strong> Ensures the pudding is the right consistency and also adds a great richness of flavor. <\/li>\n\n\n\nSalted butter:<\/strong> Smooths out all of the flavors to make each bite even more delicious. <\/li>\n\n\n\nRipe bananas:<\/strong> Layered in the creamy pudding layers, the slices infuse the whole dessert with banana flavor. <\/li>\n\n\n\nButter cookies or vanilla wafers: <\/strong>Classic to any Southern banana pudding! We love butter cookies for their extra rich flavor but you can use vanilla wafers too. <\/li>\n<\/ul>\n\n\n\nMeringue Topping: <\/strong><\/p>\n\n\n\n\nEgg whites:<\/strong> The base to any meringue topping, it's easiest to whip them into peaks when they are room temperature.<\/li>\n\n\n\nGranulated sugar:<\/strong> Sweetens the egg whites and helps them become the correct texture for topping, nice and glossy. <\/li>\n\n\n\nMarshmallow cream:<\/strong> Helps to stabilize the meringue layer and also adds a creamy sweetness to each bite.<\/li>\n<\/ul>\n\n\n\n <\/figure>\n\n\n\n<\/span>How to Make Baked Banana Pudding <\/span><\/h2>\n\n\n\nMake the Filling: <\/p>\n\n\n\n
\nPreheat oven to 350\u00b0F.<\/li>\n\n\n\n In a small saucepan, combine sugar and flour. Whisk in evaporated milk, egg yolks, and \u00be cup of the milk until smooth and the sugar has dissolved. <\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nTurn the pan to medium heat and add butter.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nStirring constantly, cook until the mixture thickens and comes to a gentle boil. The mixture will appear to bubble or burp. This should take about 5-7 minutes.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nRemove the pan from the heat. Whisk in the reserved \u00bc cup of milk until smooth.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nLine a 9\"x9\" pan or 2 quart baking dish with cookies. <\/li>\n\n\n\n Add an even layer of banana slices.<\/li>\n\n\n\n Transfer the warm pudding mixture on top. Spread evenly.<\/li>\n\n\n\n Spread the meringue over the filling, to the edge of the pan to seal it and prevent it from shrinking as it bakes (see below<\/strong>). Use a spoon to swirl and twist the meringue as you spread it. <\/li>\n\n\n\nEvenly sprinkle 2-3 crushed cookies on top, if desired.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nBake 15-17 minutes, or until the meringue is golden brown on top.<\/li>\n<\/ol>\n\n\n\nMake the Meringue Topping: <\/p>\n\n\n\n
\nIn a clean, dry mixing bowl, beat egg whites on medium speed with an electric mixer until they become frothy. This usually takes about 1-2 minutes.<\/li>\n\n\n\n With the mixer still running, gradually add the granulated sugar, a tablespoon at a time, while continuing to beat the egg whites. This process should take about 2-3 minutes until all the sugar is incorporated.<\/li>\n\n\n\n Continue beating the egg whites until stiff, glossy peaks form.<\/li>\n\n\n\n Whip marshmallow cream into the mixture for 15 seconds at medium speed.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n<\/span>Pro Tips and Variations <\/span><\/h2>\n\n\n\n\nOvercooking the pudding.<\/strong> If you overcook the pudding, you may have bits of egg yolk throughout. Don't worry, it's an easy fix! Just pass the pudding through a sieve to remove the pieces of egg yolk.<\/li>\n\n\n\nUse room temperature egg whites for meringue. <\/strong>When making a meringue for the first time, make sure your egg whites are room temperature, this helps greatly with whipping air into them so peaks form quickly. <\/li>\n\n\n\nLook for stiff peaks in meringue. <\/strong>To know your meringue is ready, turn the hand mixer beaters upside down and if \"peaks\" have formed, then it's finished. This means after you add the sugar and it's been fully incorporated into the egg whites, the egg white mixture should look like whipped cream that can hold it's shape. <\/li>\n\n\n\nTop with Whipped Cream.<\/strong> If you aren't a fan of meringue, you can simply top this banana dessert with whipped cream like a classic banana pudding. In this case you don't bake the pudding. Just assemble in individual serving dishes or one 2 quart serving dish.\n\nSimply use a hand mixer or stand mixer to whip 1 cup of cold heavy cream with 2 tablespoons confectioners sugar and \u00bc teaspoon vanilla extract until medium peaks form and it's light and fluffy. <\/li>\n<\/ul>\n<\/li>\n\n\n\n Cookie Options<\/strong>: This vintage dessert can be made with vanilla wafers or your favorite variety of shortbread or butter cookies. <\/li>\n<\/ul>\n\n\n\n