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Creamy Banana Pudding Cake Recipe with Easy Toasted Meringue Topping

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A luscious banana pudding cake with a moist cake base, velvety homemade custard pudding, and a golden toasted meringue topping that adds a perfect crunchy contrast.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar, divided
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (480ml) whole milk
  • 4 large eggs, separated
  • ¼ cup (30g) cornstarch
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon fresh lemon juice
  • ¼ cup (30g) powdered sugar
  • ½ cup (100g) granulated sugar (for meringue)
  • ½ teaspoon vanilla extract (optional for meringue)

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, cream together ½ cup softened unsalted butter and ½ cup granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  2. Add 2 large egg yolks one at a time, beating well after each addition. Mix in mashed bananas and 1 teaspoon fresh lemon juice.
  3. In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon salt, and ¼ cup cornstarch.
  4. Gradually add the dry mix to the banana mixture, alternating with 1 cup milk, beginning and ending with the dry ingredients. Stir just until combined, avoiding overmixing.
  5. Pour batter into a greased 9×13 inch baking dish. Bake for 30–35 minutes or until a toothpick inserted near the center comes out clean. Let cake cool for 15 minutes.
  6. Make the banana pudding custard: In a medium saucepan, whisk 1 ½ cups milk, ½ cup granulated sugar, and remaining 2 egg yolks. Heat over medium, stirring constantly until thickened and coats the back of a spoon (8-10 minutes). Remove from heat and stir in 1 teaspoon vanilla extract. Cool slightly.
  7. Poke holes all over the cooled cake surface with a skewer or fork. Pour warm pudding custard evenly over the cake, letting it soak in.
  8. Prepare the meringue: In a clean, dry bowl, beat 4 egg whites on medium speed until foamy. Gradually add ½ cup granulated sugar and ¼ cup powdered sugar, beating until stiff, glossy peaks form (5-7 minutes). Beat in ½ teaspoon vanilla extract if using.
  9. Spread meringue evenly over pudding-soaked cake, making peaks and swirls with a spatula.
  10. Toast the meringue using a kitchen torch until golden brown, or place under broiler for 1-2 minutes watching closely to avoid burning.
  11. Let cake cool completely, then refrigerate at least 2 hours to set before slicing.

Notes

Use room temperature eggs for best meringue volume. Keep mixing bowl and whisk clean and grease-free for stiff peaks. Poke holes in cake before pouring pudding to allow soaking. Toast meringue carefully to avoid burning. Refrigerate at least 2 hours before serving for best texture. Variations include gluten-free flour, dairy-free milk substitutes, and adding chocolate chips or nuts.

Nutrition

Keywords: banana pudding cake, toasted meringue, creamy dessert, homemade pudding, easy cake recipe, banana dessert, custard cake

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