Name: Dolly’s Banana Pudding
Ingredients: 2 (12-ounce) boxes vanilla wafers; 6 large bananas, sliced; 1½ cups sugar; ¾ cup all-purpose flour; 6 egg yolks; 3 whole eggs; ½ cup butter; Pinch of salt; 6 cups milk; 2 teaspoons vanilla extract; 6 egg whites; 1 teaspoon lemon juice; 1 teaspoon vanilla extract; 1 teaspoon sugar

Description

Dolly’s Banana Pudding is a classic Southern-style dessert made with layers of vanilla wafers, fresh bananas, creamy homemade vanilla pudding, and a fluffy golden meringue. It’s rich, comforting, and perfect for family gatherings, holidays, or any special occasion.

Ingredients

For the Banana Pudding:

2 (12-ounce) boxes vanilla wafers
6 large bananas, sliced
1½ cups sugar
¾ cup all-purpose flour
6 egg yolks
3 whole eggs
½ cup butter
Pinch of salt
6 cups milk
2 teaspoons vanilla extract

For the Meringue:

6 egg whites
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon sugar

Instructions

In a saucepan, whisk together the sugar, flour, egg yolks, whole eggs, salt, and milk until smooth.
Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture becomes thick and creamy.
Remove the pudding from the heat and stir in the butter and vanilla extract until completely melted and combined.
Arrange a layer of vanilla wafers in a baking dish.
Add a layer of sliced bananas over the wafers.
Spoon some of the warm pudding over the bananas.
Repeat the layers of wafers, bananas, and pudding until all the ingredients are used.
Preheat the oven to 350°F.
To make the meringue, beat the egg whites with the lemon juice until foamy.
Gradually add the sugar while continuing to beat until stiff peaks form.
Beat in the vanilla extract.
Spread the meringue evenly over the top of the pudding.
Bake for 10–15 minutes, or until the meringue is lightly golden.
Let the pudding cool slightly before serving.

Notes

Serve the banana pudding warm, slightly cooled, or chilled depending on your preference.
For the best texture, allow the layers to rest for a little while before serving so the wafers can soften slightly.
Refrigerate leftovers in an airtight container or tightly covered baking dish.
Enjoy refrigerated leftovers within 2–3 days for the best banana and meringue quality.
Bananas can darken over time, so this dessert is best enjoyed relatively soon after preparing it.
If making ahead, prepare the pudding and assemble the layers, then add and bake the meringue closer to serving time when possible.
Avoid freezing the finished pudding because the custard, bananas, and meringue can change texture after thawing.