The original version of this Southern Banana Pudding recipe was created in 2017. I updated the pictures in 2020 and tweaked the recipe to reflect more detailed cooking times. No ingredients or instructions were otherwise changed.
Southern Banana Pudding – A Favorite Cast Iron Dessert!
Banana pudding and cast iron go hand-in-hand. After growing my collection of cast iron pans, I set out on a mission to learn how to use them for everything from fried chicken to banana pudding.
Thinking Outside of the Banana Pudding Box
If you’ve picked up a box of pudding or Nilla wafers, then you know that banana pudding calls for a box of each. Along with milk and some vanilla extract, the recipe is simple. One of my favorite areas of baking/cooking to explore has been creating pre-made or box mixes from scratch. They are surprisingly simple and the taste is far superior to anything that is grab-n-go.
From experience, do not forgo using the original Nilla wafers. I have yet to find a single brand that can even begin to touch their deliciousness!
I chose to create a Southern Banana Pudding dessert in my 10″ Lodge Cast Iron skillet for several reasons. Puddings and custards can easily stick to pans if not cooked at the proper temperature and stirred properly; but when seasoned properly, the cast iron is a non-stick surface. Using the cast iron brings back memories of my own grandparents using theirs to cook delicious dinners.
- 3 eggs (large, separated)
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 3 cups whole milk
- 1 tsp pure vanilla extract
- 1/2 tsp banana flavored extract (optional)
- 1/2 tsp rum flavored extract (optional)
- 1 box Nilla wafers
- 6 ripe bananas
- 1/8 tsp cream of tartar
- 1/4 cup granulated sugar
Separate your egg whites and yolks. Set whites aside.
In your cast iron pan, whisk 1/2 cup of sugar, 1/3 cup flour, and 1/4 tsp of salt with 3 cups of milk.
Whisk in egg yolks until mixture is smooth.
Cook using a wooden spoon, stirring frequently to avoid burning on low-medium heat.
Continue cooking, continuously stirring, until custard is thick, approximately 20-25 minutes.
Remove from heat and whisk in vanilla and flavored extracts until smooth.
Set aside and allow custard to cool. It will thicken as it sits.
Layer Nilla wafers in the bottom and around the edge of a 10″ or 12" cast iron skillet.
Slice bananas and cover wafers.
Pour custard on top. Continue layers until all of the custard is used.
How to Prepare the Meringue
Beat the egg whites until smooth and frothy.
Add 1/8 tsp of cream of tartar, increasing speed so the frothy mixture creates peaks.
Slowly add 1/4 cup of granulated sugar.
Continue beating until stiff peaks from.
Spread meringue on top of layered skillet.
Using a fork, create peaked swirls in the meringue.
Place skillet under broiler for a few minutes. Keep an eye on it because it can easily burn! Allow peaks and edges to brown like you would a marshmallow.
Remove from oven and allow to cool.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 53mgSodium: 95mgCarbohydrates: 32gFiber: 2gSugar: 23gProtein: 5g
This data was provided and calculated by Nutritionix on 9/22/2020