Total Time
1hr
Prep 30 mins
Cook 30 mins

You can use homemade pound cake for this recipe, but I have listed store bought for ease of preparation. This recipe comes from Mrs. Wilkes' Dining Room in Savannah, Georgia. Prep and Cook time does not include the 6 hours of chilling time!

Ingredients Nutrition

Directions

  1. Whisk together 4 cups half-and-half, 4 egg yolks, 1 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 tsp salt in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in 3 tbsp butter and 2 tsp vanilla until butter melts.
  2. Layer half of pound cake cubes, half of bananas, and half of pudding mixture in 1 3-qt round baking dish. Repeat layers. Cover pudding, and chill for 6 hours.
  3. Remove pudding mixture from the refrigerator. Preheat oven to 375 degrees.
  4. Combine 1/4 cup sugar and 1/8 tsp salt.
  5. Beat 4 egg whites and 1/4 tsp vanilla at high speed with an electric mixer until foamy. Add sugar mixture, 1 tbsp at a time, and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves.
  6. Spread meringue over pudding.
  7. Bake at 375 degrees for 15 minutes or until golden brown.
Most Helpful

Absolutely decadent, for sure, but oh so great tasting & satisfying, too! I did use the store-bought pound cake this time around, but another time when I make it, I won't be is such a hurry & will take the time to do the cake up homemade! This is certainly a keeper of a recipe! Thanks for sharing it! [Made & reviewed in Newest Zaar recipe tag]

Sydney Mike July 22, 2011