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The Best Classic Southern Banana Pudding Recipe

A tall, square slice of creamy banana pudding layered with vanilla wafers and fresh bananas, topped with toasted meringue.
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Create the best banana pudding ever with this classic Southern recipe. You get rich, creamy vanilla custard layered with fresh bananas and crisp Nilla wafers. This make-ahead dessert is perfect for potlucks and family gatherings.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large egg yolks, lightly beaten
  • 3 cups whole milk
  • 1 teaspoon vanilla extract
  • 4 large egg whites, lightly beaten
  • 1/2 cup granulated sugar (for meringue)
  • 5 large ripe bananas, sliced
  • 1 (11-ounce) box Nilla Wafers
  • 4 tablespoons unsalted butter, cut into small pieces

Instructions

  1. Make the pudding base: In a medium saucepan, whisk together 1 cup sugar, flour, and salt. Gradually whisk in the milk until smooth.
  2. Cook the pudding: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil rapidly.
  3. Temper the egg yolks: In a small bowl, slowly whisk about 1 cup of the hot milk mixture into the beaten egg yolks. Then, pour the yolk mixture back into the saucepan, whisking constantly.
  4. Finish the custard: Cook over medium heat, stirring constantly, for 2 more minutes until the pudding is thick. Remove from heat and stir in the vanilla extract and butter until melted and smooth.
  5. Make the meringue: In a separate clean bowl, beat the 4 egg whites until soft peaks form. Gradually beat in the remaining 1/2 cup sugar until stiff, glossy peaks form.
  6. Assemble the pudding: In a large glass serving dish (9×13 inch recommended), arrange a layer of Nilla Wafers. Top with a layer of sliced bananas. Spread one-third of the warm pudding over the bananas. Repeat the layers twice more: wafers, bananas, pudding.
  7. Top with meringue: Spread the meringue evenly over the top layer of pudding, making sure to seal the meringue to the edges of the dish to prevent weeping.
  8. Bake the meringue: Bake in a preheated 350°F oven for 10 to 12 minutes, or until the meringue is lightly golden brown.
  9. Chill: Let the banana pudding cool slightly on a rack, then refrigerate for at least 4 hours, or preferably overnight, before serving. This chilling time allows the wafers to soften into a cake-like texture.

Notes

  • For a richer, more indulgent flavor, substitute half of the whole milk with heavy cream.
  • If you prefer a no-bake option, skip the meringue and top the final pudding layer with a layer of whipped cream just before serving.
  • Use slightly under-ripe bananas; overly soft bananas can turn mushy after chilling.

Nutrition

Find it online: https://tastethisplate.com/classic-southern-banana-pudding-recipe/