Ingredients

Scale

For the pudding:

¾ cup (150g) granulated sugar
¼ cup (30g) all-purpose flour
¼ tsp salt
3 large eggs, separated
2½ cups whole milk
1 tsp vanilla extract
4–5 ripe bananas, sliced
1 (11 oz) box vanilla wafers (like Nilla Wafers)

For the topping (choose one):

Option A: Meringue

3 egg whites
¼ tsp cream of tartar
¼ cup granulated sugar

Option B: Whipped Cream

1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
Optional: extra vanilla wafers for garnish

Instructions

Stovetop Pudding Base:

Make pudding: In a saucepan, whisk sugar, flour, and salt. Whisk in egg yolks and milk until smooth.
Cook: Over medium heat, stir constantly until thickened and bubbling (~8–10 min). Remove from heat. Stir in vanilla.

Assemble Layers:

Layer in dish: In a 9×13″ or trifle dish, place a layer of vanilla wafers, then banana slices. Pour half the warm pudding over top. Repeat layers.

Choose Your Topping:

Option A: Baked Meringue (Classic)
4. Make meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar; beat until stiff, glossy peaks form.
5. Top & bake: Spread meringue over pudding, sealing edges to prevent shrinking. Bake at 350°F (175°C) for 10–12 minutes, until golden. Cool completely before serving.

Option B: No-Bake Whipped Cream
4. Chill: Refrigerate assembled pudding 4+ hours (or overnight).
5. Top: Just before serving, spread whipped topping over chilled pudding. Garnish with extra wafers or banana slices.

💡 Pro Tips:
– Use ripe but firm bananas to prevent browning and mushiness.
– For no-bake version, skip baking and use whipped topping—ideal for hot weather!
– Make ahead: Assemble without topping; add meringue or whipped cream day-of.

Prep Time & Nutrition (per serving, serves 8):