Small Batch Banana Pudding

Name: Small Batch Banana Pudding
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3-6
Cuisine: Southern
Ingredients: 1/4 Cup All-Purpose Flour; 1/4 Cup Sugar; 1 Cup Milk (plus a splash more for thinning); 3 Egg Yolks (save whites for meringue); Pinch of Salt; 1 Tbsp Butter; 1 tsp Vanilla Extract; 1-2 Ripe Bananas; Vanilla Wafers (enough to layer); 3 Egg Whites; 1/4 Cup Sugar; Pinch of Cream of Tartar

A perfect small-batch version of our classic Southern banana pudding! This recipe uses a quick "microwave magic" method to create a rich, glossy homemade custard that tastes just like the stovetop original. Topped with a perfectly toasted 20-minute meringue, it’s the ultimate comfort dessert for two.

Prep time: 10 minCook time: 20 minTotal time: 30 min

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Ingredients

For the Pudding:
1/4 Cup All-Purpose Flour
1/4 Cup Sugar
1 Cup Milk (plus a splash more for thinning)
3 Egg Yolks (save whites for meringue)
Pinch of Salt
1 Tbsp Butter
1 tsp Vanilla Extract
1-2 Ripe Bananas
Vanilla Wafers (enough to layer)
For the Meringue:
3 Egg Whites
1/4 Cup Sugar
Pinch of Cream of Tartar

Instructions

Prep Oven: Preheat your oven to 325°F.
Mix Pudding Base: In a microwave-safe bowl, whisk together the flour and sugar. Gradually whisk in the milk and a pinch of salt until smooth.
Add Yolks: Whisk in the 3 egg yolks until well combined.
Microwave: Cook the mixture in the microwave for 2 minutes. Remove and whisk vigorously to prevent lumps. Microwave for another 1 minute or until thick.
Tip: If it’s too thick, whisk in a little extra milk until it's "pourable" but rich.
Flavor: Stir in the butter and vanilla extract while hot until the pudding is glossy and smooth.
Layer: In a loaf pan or small dish, pour half the pudding. Add a layer of vanilla wafers and sliced bananas. Top with the remaining pudding.
Granny’s Tip: Use a strawberry huller or small spoon to "seed" the bananas first to prevent them from turning dark!
Make Meringue: In a clean bowl, beat the egg whites with a pinch of cream of tartar until foamy. Slowly add the 1/4 cup sugar while beating until you have stiff peaks.
Topping: Spread the meringue over the warm pudding, making sure to seal the edges. Use your spatula to create decorative peaks and curls.
Bake: Bake at 325°F for 20 minutes until the meringue is set and beautifully toasty.
Serve: Best served warm right out of the oven or chilled!