Baked Banana Pudding Recipe

Name: Baked Banana Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ripe bananas, peeled and sliced into 1/4-inch rounds; 1 tablespoon freshly squeezed lemon juice; 1/2 cup granulated sugar, plus 2 tablespoons; 1/3 cup all-purpose flour; 1/4 teaspoon kosher salt; 4 large eggs, separated; 2 cups half-and-half; 1/2 teaspoon vanilla extract; 45 vanilla wafers; 1 pinch cream of tartar

Servings: persons

1
Heat the oven to 400 degrees F.
2
Toss the banana slices and lemon juice in a small bowl and set aside.
3
Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucier.
4
Add the egg yolks and whisk to combine.
5
Add the half-and-half and carefully whisk to combine.
6
Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes.
7
The mixture will begin to thicken and bubble around the edges.
8
Remove the pan from the heat and whisk in the vanilla extract.
9
Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl.
10
Cover with a layer of vanilla wafers, followed by a layer of banana slices.
11
Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
12
Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form.
13
Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form.
14
Spoon the meringue over the warm pudding, being sure to cover the edges.
15
Bake until the meringue is evenly browned, about 8 to 10 minutes.
16
Remove the pudding from the oven and cool for 15 minutes before serving.
17
Cool completely before refrigerating.
18
Refrigerate for up to 3 days.

3672

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 ripe bananas, peeled and sliced into 1/4-inch rounds, 1 tablespoon freshly squeezed lemon juice, 1/2 cup granulated sugar, plus 2 tablespoons, 1/3 cup all-purpose flour, and more.

Yes, Baked Banana Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Banana Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions