Birthday Celebration: Fabulous “Banana Pudding with Meringue”

What do you do when a family member doesn’t want a birthday cake for the party? Well, you change your plans and make something else. Actually, we have several family members who would rather celebrate with desserts like Pumpkin Pie, Chocolate Chip Cookie Cake, Rice Krispy Cookie Cake or just plain ice cream on their birthday. What about old-fashioned “Banana Pudding”? With a rich egg custard, vanilla wafer and banana crust and elegant meringue topping, this dessert is a “wow” creation. Although, making this dessert turned out to be a “process,” it was so successful that the birthday family member now wants it “every year!”

Birthday Celebrations

Years ago, Grandma Jeanne often came to town to help celebrate our young children’s birthdays. Grandma was known for her creative cake decorating skills, so we always saved decorating the birthday cake to her imagination. She could turn a plain cake into a blue swimming pool, a Power Ranger cake or a “Train Cake” complete with engine and lots of cars. That train cake is from my husband’s childhood. The cake barely fit onto an ironing board! He still proudly talks about his birthday cake.

This year, my grandson visited us during his birthday weekend. I was disappointed to learn that he did not like cake. Not even on his birthday. But, I that gave me a good excuse to make another dessert. “Banana Pudding with Meringue” seemed right.

Three-Part Recipe

This recipe is rather involved; but it is worth it. Plan plenty of time to make the dessert since the pudding has to cool prior to adding the meringue. I have always loved banana pudding — a vanilla wafer crust gives an extra bonus. And the meringue topping is the jewel of the dessert adding a creamy, rich layer. Don’t skip the meringue. Dividing the recipe into smaller steps simplifies and makes the dessert manageable.

1. First, make the pudding layer. Since this is a cooked custard-type pudding, it needs to be cooked ahead of time and chilled.

2. Prepare the vanilla water and banana crust. Top with the cooked pudding and chill for several hours.

3. Just before serving, beat and whip up the meringue and browl in the oven to brown the meringue. For a birthday celebration — add and light candles and bring the entire dessert to the table..

The recipe is adapted from one which I found in a 2020 issue of the bimonthly magazine, Lousiana Cookin’. This magazine features lots of great recipes with Cajun and Creole themes along many restaurant reviews. We also made “Banana Pudding with Vanilla Wafers and Meringue” back in my food service days. The dessert was always a hit! We used a pudding mix rather than homemade banana pudding. You can make that substitution in this recipe, too, for a short cut.

The pudding layer recipe

The pudding layer is an egg custard which is cooked on the stove. It also contains alot of cornstarch for thickener, in addition to flour and egg yolks, so it thickens up nicely — but it also clumps! Here are the custard ingredients:

In my final recipe, I used one 12-oz can of evaporated milk plus 1/2 cup whole milk. You could substitute 2 cups of whole or low-fat milk for the evaporated milk.

First making the pudding layer. To make the pudding, separate the egg yolks from the whites. (The egg whites are used for the meringue.) Blend the egg yolks and sugar. Add 1/2 cup milk, flour, cornstarch and salt and stir until all the thickeners are blended in with no lumps. (Let’s start in the right direction!) Transfer to a heavy pot. Add additional evaporated milk/whole milk. Cook over low heat, stirring constantly until the mixture thickens and boils. It will be very thick! Don’t let it burn.

Remove from heat. Add the butter and vanilla extract. Stir to combine, cool slightly. Strain thrugh a fine mesh — as there will be lumps. Set aside and cool to room temperature while making the crust.

Next make the vanilla wafer and banana crust layer. This layer is so simple. No baking is involved. Layer vanilla wafers into the bottom of a 9″-diameter round, heat-proof Pyrex-type casserole dish. Then layer on sliced bananas. I used 3 medium-size, ripe bananas.

Pour the custard over to completely cover the crust layer. Cover with plastic wrap and let cool for several hours in the refrigerator.

The next step is to make the meringue layer. Do this step close to serving time. There are several ways to make meringues and this recipe uses a gently cooked meringue, termed a “Swiss Meringue.” Making the meringue is technical and requires close attention. However, it makes for a spectacular dessert. Everybody will be impressed.

To make this type of meringue, you need a double broiler. (I set a large electric mixer bowl over a skillet filled partially with hot water. Then I heated the water on the stove to make a rigged-up double boiler.) Add the egg whites, sugar and cream of tartar; stir and cook until the mixture reaches a temperature of 120 to 130 degrees on an instant-read themometer.

Using an instant-read themometer is important in this step to cook the meringue to the proper temperature. Fortunately, these themometers are easy to locate and purchase in large grocery store chains — every home cook needs one of these inexpensive kitchen gadgets.

After the meringue is cooked to the proper temperature, transfer it to an electric mixer stand. Beat at high speed for several minutes until stiff peaks form. Spread the meringue over the pudding layer – covering completely to the edges. Swirl on a decorative design using a spatula or knife.

The final step is to broil the meringue until slightly browned. This only takes about 30 seconds so keep watching the entire time. Otherwise you might end up with burnt meringue.

Whew! We’re done. Add the candles and serve.

Loving it! It is best just to scoop this dessert out of the “cake” pan. At least, the first piece.

Our entire family enjoyed this delicous dessert.  As I have learned, birthdays don’t always have to be about cakes. Although I will never turn away a great birthday cake, it is worth the time to be creative and celebrate with other desserts. After all, it is about honoring the family member and their special day and wishes.

There will be no leftovers whenever you serve “Banana Pudding with Meringue.”  Although this recipe is involved, it is worth the effort. Enjoy.