Learn how to make a Southern-style Baked Banana Pudding recipe! If you like banana cream pie, you’ll love baked banana pudding, and maybe even better. Here there’s no piecrust to mess with, and I think the vanilla wafer cookies pair even more perfectly with the fruit and custardy pudding.

Recipe adapted from Alton Brown’s Famous Version
Ingredients for 8 Portions:
(I used a 10-inch baking dish)
For the pudding:

1 box vanilla wafers (you’ll have extra)

3 or 4 very ripe bananas, peeled, and sliced

1 1/2 teaspoons freshly squeezed lemon juice

For the custard:

4 large egg yolks

1/2 cup granulated sugar

1/3 cup plus 1 tablespoon all-purpose flour

1/4 teaspoon fine salt

2 cups milk

1/2 teaspoon vanilla extract

1 tablespoon banana liquor, optional

1 tablespoon cold butter

For the meringue topping:

4 large egg whites

1/8 teaspoon cream of tartar

2 tablespoons white sugar

– Bake at 400 F. for 7-10 minutes, or until nicely browned
— I think this is best served cold, but suit yourself!