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An easy homemade Southern Banana Pudding Recipe. Rich and creamy homemade banana pudding between layers of vanilla wafers and fresh bananas and topped with an airy meringue. This makes the BEST banana pudding recipe! Always a favorite dessert!
Looking for more Southern desserts for the holidays? I think you’ll love my Caramel Cake, Sweet Potato Casserole, and Coconut Cream Pie recipes. They are delicious!
The Best Banana Pudding Recipe
Banana pudding is at the top of my list for banana desserts! I imagine it is one that immediately comes to mind for many. Here’s why I think you’ll love this recipe:
- Ultimate recipe. My recipe includes how to make the homemade creamy custard for the pudding as well as variations to make my no-bake banana pudding. It really is the only banana pudding recipe you’ll want or need! 🥰
- Easy, made-from-scratch recipe. You can not beat the flavor of this homemade banana pudding! This recipe is easy to prepare in just a few simple steps and is ready in 30 minutes!
- Simple ingredients. This recipe uses ingredients that you most likely already have in your refrigerator and pantry and can easily pronounce! It is made from real ingredients that you can feel confident feeding your friends and family!
- Impressive. This makes an impressive, beautiful dessert recipe!
What is Banana Pudding?
Banana pudding is an old-fashioned Southern dessert with layers of vanilla custard, vanilla cookies, and slices of fresh bananas. Fluffy, golden meringue tops my Grandmother’s traditional recipe. However, you can use whipped cream.
This recipe does not contain sweetened condensed milk and is made with wholesome, made-from-scratch ingredients! However, if you are looking for a recipe that uses vanilla pudding mix, I have provided that in the recipe variations below and in the recipe card.
Banana Pudding Ingredients
Just a few simple ingredients are needed for this banana pudding. I’ve included substitutions as well.
- all-purpose flour – if you are gluten-free, you can use a gluten-free flour option.
- sugar – the recipe uses granulated sugar for the pudding. See the common questions section below for a less sugar option.
- salt – just a pinch is all you need for the custard.
- eggs – you will use three whole eggs in this recipe; the egg yolks are in the custard, and the egg whites are used in the meringue.
- milk – use your favorite milk. I use whole milk.
- vanilla extract – I love to use my homemade recipe, but just be sure to use a really good vanilla extract.
- vanilla wafers – I love to use the Nilla wafers brand. You can use your favorite vanilla wafer or see my list of substitutions below.
- bananas – sliced fresh bananas give this pudding such an amazing flavor.
- cream of tartar – used in the meringue to hold shape. If you do not have the cream of tartar, you can omit it.
How to Make the Best Banana Pudding
This classic dessert is perfect for making for holidays, Sunday suppers, and celebrations! It is always a favorite! Be sure to watch the video where my Mama shows you how to make her mother’s delicious dessert! 🥰
Prep: Preheat the oven and chill the beaters from a hand mixer and a mixing bowl in the refrigerator.
Make the Custard: Add the dry ingredients to a large saucepan. Beat your eggs and milk together and whisk into your dry ingredients. Stir constantly until the custard has thickened. Remove from the heat and stir in the vanilla extract.
How to Assemble the Banana Pudding:
- Arrange ⅓ of the vanilla wafers on the bottom oven-safe dish. You can use a glass bowl (as photographed) or a 9×13 baking dish.
- Slice bananas and place ⅓ of them on the vanilla wafer layer.
- Pour ⅓ of the pudding over the wafers and bananas.
- Repeat the layering process, ending with a layer of wafers.
- Top with meringue and bake.
How to Store Banana Pudding
Banana pudding will keep in the refrigerator for up to 3 days.
- Banana-less Banana Pudding: Simply omit the bananas from the recipe. It is still delicious! This works great for those who don’t like or can’t have bananas!
- No-bake Banana Pudding: Top the banana pudding with whipped cream and omit the meringue. You will not need to bake!
- No-cook Easy Banana Pudding: Use 2 (3.4-ounce) packages of instant vanilla pudding mix, 1(14-ounce) can of sweetened condensed milk, 2 cups milk, and 2 teaspoons vanilla extract in place of the custard ingredients (flour, sugar, salt, and milk). Use whipped cream in place of the meringue. Store in the refrigerator for 2 hours before serving.
Do you have to bake if making with the meringue?
Yes. Meringue is made of egg whites. It must be baked to be safely eaten. You’ll know that the meringue is cooked once the peaks have turned a golden brown.
How to know when the custard is ready?
Watch the recipe video for a visual example of how to know the custard is done.
Do you have to refrigerate?
Yes. You have to store the pudding in the refrigerator.
Can I reduce the amount of sugar in the recipe?
This recipe is exactly how my Grandmother made her pudding, and it tastes incredible! You can reduce the sugar to 1 cup in the custard or use your favorite sugar substitute that was developed for baking. The cooking time of the custard may need to be increased to thicken the custard appropriately.
How to keep bananas from browning?
Bananas exposed to air will brown. Keep the bananas covered completely with the custard or pudding when assembling.
Can You Use Cool Whip?
You can use Cool Whip in place of the meringue or whipped cream. It will make the final dessert topping a bit sweeter.
Substitutes for Vanilla Wafers?
Use Graham crackers, animal crackers, or another similar cookie.
Here is Grandmother’s Southern Banana Pudding recipe. I know you’ll love it!
Southern Banana Pudding Recipe
- Mixing Bowl oven safe
- 4 tablespoons all-purpose flour
- 1 1/2 cups sugar
- pinch salt
- 3 large eggs separated (you’ll need whites later for meringue)
- 3 cups milk
- 1 teaspoon vanilla extract
- 1 (11-ounce) package vanilla wafers approximately 45 wafers
- 5-6 bananas
- 3 egg whites reserved from above
- 1/8 teaspoon cream of tartar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Prep. Preheat oven to 325º F. Chill the bowl and beaters for making the meringue (if making).
Make the Custard:
- Combine flour, sugar and salt in a large, heavy saucepan.
- Lightly beat egg yolks and combine with milk in a large bowl or measuring cup. Pour the egg and milk mixture into dry ingredients in heavy saucepan. Cook over low to medium heat, stirring constantly, until ingredients are thickened and smooth. Remove saucepan from heat and stir in vanilla.
- To layer your banana pudding, begin by placing ⅓ of the vanilla wafers on the bottom of a 2 quart oven-safe glass bowl or baking dish.
- Slice bananas and place ⅓ on top of wafers.
- Pour one-third of custard over wafers and bananas.
- Repeat layering process two more times until all wafers, bananas, and custard have been used, ending with a final layer of the wafers.
For the Meringue:
- Whip egg whites with an electric mixer set at high speed.
- Allow egg whites to foam, add cream of tartar and then gradually add sugar one tablespoon at a time. Continue whipping until sugar is well-dissolved. Add vanilla once stiff peaks have formed and whip until well-combined.
- Spread the meringue over banana pudding, making sure to spread to the edges of the dish.
- Bake for about 25 minutes until the meringue is lightly browned.
How to Store Banana PuddingBanana pudding will keep covered in the refrigerator for up to 3 days. Variations
Banana-less Banana Pudding:Omit the bananas from the recipe. It is still delicious! This works great for those who don’t like or can’t have bananas!
No-bake Banana Pudding:Top the banana pudding with whipped cream and omit the meringue. You will not need to bake!
No-cook Easy Banana Pudding:
Use 2 (3.4-ounce) packages of instant vanilla pudding mix, 1(14-ounce) can of sweetened condensed milk, 2 cups milk, and 2 teaspoons vanilla extract in place of the custard ingredients (flour, sugar, salt, and milk). Use whipped cream in place of the meringue. Store in the refrigerator for 2 hours before serving.
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From the Add a Pinch recipe archives, originally published 2011.
I cant get hubby to eat it… but I think I might be able to with the recipe!! Thanks so much for sharing it!!
This is my kid’s favorite dessert (which I don’t make often). I will try this one for sure. It looks great!
yum. yum. yum. yum.
I have never had banana pudding with any sort of topping. 🙂
THIS sounds light and delicious.
I swear, I think we need to have a banana pudding round up 😉 There are SO many versions!
LOVE banana pudding. NOM
This sounds really lovely. I had not heard of the version with meringue and I do love meringue! Unfortunately it is really hard to get vanilla wafers here in England, but I can from time to time, so I’ve bookmarked your recipe for the next time I do!
I was curious as to how you had never seen this recipe with merengue. It was on the box of vanilla wafers for years,but if you can’t get vanilla wafers that would make sense.
The only complaint I could have for this dessert is that I didn’t buy my bananas in advance and let them ripen so they were too firm in the pudding. The custard and meringue were absolutely delicious. I am going to try again and will hopefully figure out how ripe the bananas need to be.
John, I hope next time the bananas will be a little more ripe so you can taste the real banana pudding. Thanks!
This recipe looks amazing! I have never had banana pudding before, but I will have to fix that soon.
Can you use half and half instead of milk? I have some extra and am trying to use it
Karen, I haven’t made this with half and half. Usually when you substitute half and half for whole milk in a recipe, you will need to add water. For each cup of whole milk in the recipe, mix 3/4 cup half and half with 1/4 cup water. Hope this helps.
I love homemade pudding, especially banana pudding. This looks and sounds delish!
I’ve read so many people who ate this as a kid. I’ve never eaten it my life – and I’m 41. It sounds really yummy though.
Robyn, you really are killing me here! Southern Banana Pudding was one of my favorite desserts in the whole wide world but i quit making it because i’d eat the whole thing all by myself! wowie does this ever bring back memories!!!
This really looks so incredible. I’d like some right now. Delicious!
Banana pudding has been on my list of things to make for a while…I’ve never actually had it before and need to remedy that soon!
YUMMY!! I loved reading the comments where some have never tried banana pudding before 🙂 They are in for a treat.
Love banana pudding, but I’ve never made it myself! I will now!
Sounds like your grandma knew my grandmas recipe.I remember it very well to this day, though I haven’t made this since my children left the household. I think I’m going to have to re-live my childhood and make some again. Thanks for the memories.
I adore homemade pudding, especially when it is still kind of warm. Yum!
Yep, this is it……my nana made this my entire life. Haven’t had it for a while, but that will change with one trip to the grocery! Thanks for reminding me!
I haven’t made this for years. These days, people use instant pudding and whipped cream instead of meringue. It just isn’t the same. My grandmother would sometimes add blueberries when they were in season. SO good!
My grandmother used to add blueberries when they were in season, too. My brother would get so mad! Banana pudding was his favorite, and he didn’t want blueberries messing it up!
This is excellent. It’s exactly how my mother, grandmother and great I grandmother made theirs.
Don’t you just love those heirloom recipes passed down through the generations in your family? I treasure them every time I make them.
This is the only pudding that I like.
Remind everyone to make sure their egg whites are room temperature if they want the merengue to be fluffy.
My goats are just coming into milk. This will be a great use for all of that delicious creamy milk I’m getting. I’ve been looking for a good homemade pudding recipe.
P.S. I normally hate it when people give reviews without having made the recipe first….and here I am doing it too.
I haven’t made this in a long time but seeing the picture (yum yum!) I am so hungry for it!
The more meringue the better! Like many of the posts, I have such fond memories of of this recipe
from when I was growing up. My daughter’s husband had never heard of it. (grew up in Boston)
I couldn’t believe that! Not a Eastern dish?!
Thanks Robyn for the post,this banana pudding recipe takes me back home to North Carolina.I Will make this for my husband, God bless.
It’s fun when recipes have good memories associated with it. I like the merengue topping on top; I have never had banana pudding that way.
So sweet to hear about your grandmother making this divine banana pudding!
Robyn, oh my gawd, YES!!!! I love banana pudding!!!! Pinned!!!
This looks so so amazing!!!
Reading this post I realize a tragedy in my life is that I have NEVER eaten Banana Pudding!
This tragic void in my life must be rectified.
I have this recipe on a recipe card that my Great Grandmother and generations after have made. It is the best Southern Banana pudding ever. I never used cream of tarter in my meringue, I will have to try it.
This recipe looks so good.. I have made banana cream pie, from scratch, so in a way, this is similar.. Love Meringue… So will definitely have to try.
I now live in Australia and don’t have Vanilla wafers here. I will have to look around for something similar, which I am sure I can do…Thank you for this recipe.. Sue
Can this be made a day ahead or does it need to be made and served same day?
I think it is always best the day it is made, but if you need to make it ahead you certainly can. I would recommend making it without the meringue and serving with homemade whipped cream instead. I hope you enjoy it.
Can this be made in advanced, I’m not sure bcuz the meringue might leak.
I would prepare everything else ahead and serve without meringue if I wasn’t able to make it all at once. Maybe serve with homemade whipped cream instead. I hope you love it!
this makes me think of my mom and the homemade banana pudding she made. I’ve never attempted it but my sister makes one that looks just like yours. I think I remember my mother wanting to spend time with us and that’s one of the things that makes it taste so good. Thanks for the memories.
Do we not need to let the custard cool a bit before pouring it over the bananas? I am looking forward to using this recipe.
An authentic banana puddding recipe! This is the best. Makes me think of my Grandmother(I’m 74 y.o.) and how she would let me sit on the kitchen table and stir and taste. Thanks for the memories and for the recipe! I have made the one with condensed milk and whipped topping but it is no equal to this one. Keep ’em coming, gal!!!
WOW! This looks delicious. My girlfriend doesn’t like banana but I think she would after eating this. yummy
I hope she does, Dean!
Should the custard portion be allowed to “set” before adding the meringue or should these be cooled so the custard sets after the meringue has been baked. If it has to set, about how long would it take?
I’m not Robyn, but usually you want to put thr meringue on when the filling is hot. If the filling is cool, the meringue won’t cook properly and it will be weepy. Personally, I like to have my egg whites ready to go, so that as soon as the pudding is done I can dump the meringue on top and pop the whole thing into the oven lickety-split.
The banana pudding looks great! Absolutely delicious 🙂
Can you use 3 whole eggs without separating them for this receipe?
I’m not Robyn, but I hope I can answer your question! 🙂 No, making a custard requires egg yolks and not any whites – therefore you must separate them. Even if you don’t make the meringue topping in which the whites are used, the custard on its own is made with egg yolks.
No, it will be “grainy” if you use the whole egg.
Don’t forget to let your egg whites reach room temperature before you whip them for your merengue. Room temperature egg whites fluff up so much better. Cold ones often fall flat.
How much sugar do you use in the meringue
The custard just tasted too vanilla-ish. What could you add to make the custard part a little more banana-tasting??!!
Banana Extract .
OMG! This sounds so good! I will have to try it. I use organic ingredients when possible and when it matters. I think I can probably find organic vanilla wafers at Whole Foods. THANK YOU so much for sharing this recipe. I know it will be absolutely delicious! 🙂
This banana pudding is delicious! It’s pure, southern, from scratch banana pudding like I grew up eating!
Love it, Robyn!
Thanks for sharing it with us!
I’m so glad you love it, Leigh! xo
To half this recipe, do you recommend 1 or 2 eggs? I’m surprising my boyfriend with this… he’s been on the road for a few weeks & this will be perfect for his welcome home package! I’m going to layer the pudding in several mason jars…thank you for the wonderful recipe!
I am wondering should this be refrigerated after baking, to store overnight?
If you’re making this without the meringue do you still have to bake in the oven?
Yes. Otherwise , the vanilla wafers will be too crunchy
No you do not have to. The moisture of the custard will soften the wafers. I’ve made bananna pudding plenty of times w/out baking it.
Is it okay to cool in fridge?
Would any changes be recommended if doubling the recipe?
Hubby requested banana pudding “like Mama used to make.” This recipe did the trick. FABULOUS
How thick should the pudding be when removed from the stove? Mine is quite thin.
I had so much fun making this and it was so rich and delicious that on the 5th of July the banana pudding was made and today it’s gone thank you so much.
I tried this recipe today, I loved this recipe all but the sugar amount, but it’s problems was I think was my dish only held two bananas, so I must apologize. My meringue didn’t rise well so I had to do them agai using 2 egg whites with ust sugar, & etc After the whites were peaked. Turned out perfect. Thank You for this delicious receipe.
Oh no! That sounds really awful! I’ve not had that happen when I’ve made this recipe, which is very, very often. I hate that that happened to you!
what can I substitute with vanilla wafers?
I use Pepperidge Farms ‘Chessman’ cookies.
I have used Graham Crackers and they worked well. I do prefer vanilla wafers though.
I am making this today for tonight. How do I store and is it ok to serve when it’s not hot out of the oven? Thanks! It smells so good!
This is a very good recipe. I made the recipe and it is delicious. I used four large bananas which was perfect. I have a recipe I have used for years, but I wanted to try someone else’s recipe. It is perfect and would not change a thing.
Thank you so much, Elaine! I’m so happy you enjoyed it too! It’s one of our family favorites for so many years! xo
Made this today and it was absolutely delicious. Thanks for helping me remember my childhood. I only suggest going a little easy on the sugar for the pudding. It’s a little to sweet.
Glad you liked it! Thanks!
Well I’ll be making this for Sunday for my New Years meal. Excited to see how it turns out. I’ll be using date sugar though and aquafaba for the meringue. I’m vegan so we’ll see if I can convert this dessert correctly 🙂
Hi I am happy you plan to try this for your New Years dessert.
You mention you are vegan, so I want to make sure you know there are eggs and milk in the homemade pudding, as well as egg whites in the meringue. I’ve never made this into a vegan recipe so I’m not able to advise how it turns out. I’d love to hear how it tastes after making it vegan.
Thanks so much! xo
I had this at a friend’s house and it was out of this world! But when I tried it, it was a disaster.
Can this recipe be made ahead? I tried making it earlier in the day on Thanksgiving (including baking the meringue), but the meringue then sort of melted in the frig. I assume I did something wrong… But before I try again I would appreciate any tips. Thanks!
While I absolutely adore this banana pudding the next day, I think it is best for serving right after you make it. Meringues do not hold up well when made-ahead and are best served after making. Also, you’ll find that the bananas may begin to brown if not served right after baking.
I made this banana pudding and it was very good I dont know why that other person’s banana ‘s tasted sour in their pudding , the banana’s in my pudding came out very sweet tasteing , the banana pudding itself was a little rich but it was still yummy I topped it with instant vanilla pudding , me and my roomate could not stop eating it , I made a big bowl of it and the whole thing was gone by the next day we had it for breakfast lunch and for dessert after dinner , thats how good it was , !!
Oh I love this banana pudding too! I’m so glad that you and your friend enjoyed it so much! Thanks for letting me know, Jessica! xo
I was wondering if you could mash the bananas up and place them inside the pudding? Instead of slicing them up on top of the pudding.
I’ve not made it this way so I can’t say how it turns out, but I’m sure you could probably try mashing the banana into the cooked custard/pudding. Thanks so much!
Robyn, bless you. This is a treat my grandma used to make for me. You bring sweet memories back to me today. I’m pinning this and will share with my family soon. Thanks so much for a classic recipe
Thank you so much, Susan! Grandmother’s had the best food, didn’t they?! I’m touched that this brought memories back for you and I appreciate you sharing that with me! Bless you, Susan. xo
Can make and bake this entire recipe but just leave off the meringue?
You can totally leave it off. Not everyone likes meringue. Some might top the pudding with a non-dairy whipped topping and some might really do the dessert up right and do a real whipped cream topping. I have also eaten banana pudding with no topping.. Recipe looks like classic banana pudding!
You can leave off the meringue if you wish. It will still be delicious with the homemade pudding and you can top with whipped topping if you don’t like meringue. Hope you enjoy it! My family has been enjoying this recipe for many, many years. Thanks so much!
If I leave off the meringue, do I still need to bake the pudding?
Love this old standby, nothing quite like digging out those vanilla wafers and a nice chunk of banana all gooey with pudding. Yummy. I am hoping that perhaps you might be able to help me out. Several years ago I came across a banana pudding recipe that called for sour cream in the pudding. It was an especially good banana pudding. Unfortunately I didn’t hang on to the recipe and can’t seem to find one on line. Have you ever run across such a recipe?
I’ve not seen that one, Carla. This is the recipe my Grandmother and Mama always made, so of course it’s the one I love to make for my family. Thanks so much! xo
Hey Carla. I saw a recipe on here called sour cream banana pudding. I love sour cream so I would probably really like this but don’t think it could surpass this recipe in taste as it uses box pudding which just can’t stand up to yummy home made. Home made hot banana pudding is the best!!
I have tried blending cream cheese and condense milk together and adding it to the pudding mixture. I haven’t tried the sour cream.
This looks absolutely amazing and I need it in my life, Robyn!
It’s always been one of our favorites! Thanks so much, Julie! xo
This was a staple in our household as well! I was born and raised in Mississippi and my fondest memories was the warm pudding for the first bowl and after a slightly different taste after it has been refrigerated. Both so amazingly wonderful. Cold or warm this is the best! I always wanted to take a nap after a bowl…:-)
You are so right, Fena! It’s equally delicious whether warm or cold – but each way has it’s own wonderful taste!
So many fond memories around this delicious dessert for me too!
Thanks for sharing, Fena! Glad to have you here!
My grandmother, mother and now me have all used a very similar recipe. I am totally going to indulge after i finish my cleanse. There really isn’t anything better than some homemade banana pudding fresh out of the oven accompanied by a cold glass of milk. So delicious.
I totally agree with you about warm, freshly homemade Banana Pudding – it’s a comfort dessert if there ever was one! And with a cold glass of milk…purely blissful! 😉
My Southern Jewish grandmother from Mississippi made the PERFECT banana pudding as well as the crunchiest (and never greasy) fried chicken. In those days, no one worried about cholesterol…we would dine on these delights when she moved to where we live. It was pretty funny…Matzo ball soup, Southern Fried Chicken, Banana Pudding. What nice memories… I guess a box of Nilas is somehow going to make it on my grocery list soon.
I bet she had mouthwatering meals!!! And her menu of Matzo ball soup, Southern Fried Chicken, and Banana Pudding sounds mighty delicious!!! xo
I would love to make this for Easter this year…can it be made a day ahead of time? If so, should I wait to put the meringue on right before serving? Thank you!!
I tested this recipe last weekend before using on Easter dinner guests, and it was fabulous! So, I came here looking for the same advice…I won’t have time to make it tomorrow morning, I think I’m going to make it tonight and top it tomorrow. Hoping the bananas don’t brown too much!
I am going to do the same thing. FIngers crossed. I started placing my vanilla wafers in the bottom of the pan but it seems like there is only enough for two layers so I need to get back to the store 🙁 I used Kroger brand maybe they are as large of cookie or more in the brand name package.
How long does it take to cool to set up after you remove it from the oven from browning?
I love southern banana pudding with meringue!! Saving this one to try soon! 🙂
I hope you love it!
Howdy from Texas, Robyn. I’m going to make your recipe for Mothers Day. It is a request from my husband. ? I will have to use Graham crackers instead of wafers since I don’t have any on hand. I’ll let you know how it turns out. BTW my maiden name is Stone. ?Thank you for this recipe. It does bring back a lot of memories of my grandmother. Take care and God Bless You
This is a very delicious recipe. The only problem is there is not enough pudding for a 13 x 9 inch dish. There is barely enough pudding for a 2 quart container, but it worked. If I were to make this recipe again, and I definitely will, I will double the pudding for a 13 x 9 inch dish and for a 2 quart container as well. If you use the 13 x 9 inch dish, you will need more than five bananas….more like 8 or 9 depending on how big they are and how big you slice them. You might need to double the meringue for a 13 x 9 inch dish, too. The meringue is absolutely delicious and the pudding is outstanding, but takes a long time to get thick, but it is worth the wait. Yum!!
I totally agree. I just made it, and barely had enough for an 8×8.
I came across your recipe and had to give it a whirl, since it is Fsthers Day !!
Banana Pudding is a little favorite of my husbands. I usually use less sugar in my own recipe so I’m a little nervous. I think I’ll use less the next time.
I put it in individual ramekins and it looks wonderful
Hope he enjoys it.
I hope everyone enjoys it, Winnie! It’s been a favorite in our family for generations. Thanks so much!
I totally pinned this! This reminds me of the pudding my grandma use to make! Looks great dear!
I’m so glad you did, Nicole! It’s a family favorite my grandmother and Mama both made before me. It’s so good and just the perfect southern dessert! I hope you enjoy it! Thanks! xo
I’ve just attempted this recipe.,is it suppose to go in the fridge and for how long
It is good while warm. Any leftovers must be refrigerated or if you are not going to eat it soon after making it. Enjoy! Thanks!
Can this be made the night before and refrigerated, then add Meringue and bake the next day?
this recipe is wonderful. Are you in cahoots with inkjet/computer paper company? I am pretty adept at printing. i copy and pasted JUST THE RECIPE so I could take it to the kitchen and not mess with my Ipad it STILL printed 20!!!!!!!!! pages! what a waste of paper. no longer will print anything. just use my ipad. sorry you were the so called “messenger”
Oh No! That’s definitely frustrating!!! Did you click on the “print” button on the actual recipe? When you click on that button, it should display a page that only has the recipe and recipe image on the page. You then are able to just print that one page. It sounds like maybe you were on the post and then printed that instead (which would print gobs!). xo
We normally like cold pudding, can I refrigerate it after us done?
You can refrigerate this. I’d advise letting it cool before putting in refrigerator for best results. Enjoy! Thanks!
I agree this is delicious but not enough to fill a pan of the size it calls for. We used an 8×8 and it was fine. I was a bit baffled at that while cooking it! lol!
This recipe worked amazingly for me! Turned DELICIOUS!!! Thank you!
Yay! It’s a family favorite and I’m so happy you enjoyed it too, Tammy! Thanks! xo
This was absolutely delicious! I was able to sub gluten free wafers and gluten free flour to make this a delicious treat my husband could enjoy, while satisfying my southern father’s longing for an old time favorite dessert! I followed this recipe to a T and it worked perfectly in a 2.5qt bowl. The merigue was soooo good! Even got two thumbs up from my teenage nephew! I will definitely be making this again. Thank you!
I’m happy you all enjoyed it, Meredith! Such a family favorite for us! Thanks! xo
I just tried this recipe yesterday and my kids loved it. Awesome!
Just like Moma used to make. So good!
So glad you like it Roger! Thanks! xo
I worked very hard to make this fantastic recipe,but unfortunately you did not specify which sugar amounts were for thee pudding and the mere. Not being that proficient with scratch ingredientS, I put the 1 1/2 sugar in the custard. Needless to say it ruined the whole dish. PLEASE correct the recipe to note the merengue ingredients from the custard.
I’m sorry the recipe did not seem clear. The 1 1/2 cups of sugar does go in the custard portion, then the 1/4 cup sugar listed with the meringue ingredients is added to the meringue. I hope this helps. Thanks!
Do you still have to bake it for 25 mins. if you leave off the meringue?
That’s what I want to know as well!
If you leave off the meringue, you don’t have to bake in the oven. Thanks! Hope you enjoy the pudding! xo
I don’t know what happened, but mine never thickened. Ever. I cooked it for over 30 minutes and thought, well maybe it’ll thicken while baking. Nope. Perfect meringue over a puddle of liquid.
I’m sorry yours didn’t thicken Tara. I’ve never had that happen and can’t be sure what caused it. It should have thickened while you were cooking the custard portion on the stovetop. Thanks.
How long does it take to thinken?
Taste great and simple to make!
Thank you for banana pudding recipe !.Going to make it today !!!!
Certainly, Carol! I hope you enjoy it! It’s one of our family favorites! Thanks!
Outstanding!!! The pudding was on the sweet side which I loved, and the consistency was perfect. This will be my go to recipe for banana pudding. It is the best I have ever eaten.
Wonderful to hear, Gale! It’s a family favorite too – glad you like it as well! Thanks!
Just like my Mama’s and she is a hard act to follow!
What a compliment, Joy! Thanks so much!
I think maybe your grandma and mine used the exact same recipe for banana pudding. I’ve never tasted a banana pudding as good as my grandma’s, and she passed away in 1974. I’m going to save your recipe and make it soon. But first, I have a question for you. If I omit the meringue, do I still need to bake it, and if so, at what temperature and for how long? Sorry if this is a dumb question, but I’m trying to learn how to cook some things as a bachelor at an old age (66).
Grandmother’s had the best recipes, didn’t they?! I do hope you give this recipe a try – it’s been a favorite in my family for generations, so it could be similar to what your grandmother made too!
If you decide to leave the meringue off, you will not need to bake it in the oven. And it’s definitely not a dumb question – I think it’s wonderful that you are trying to cook new recipes!
Glad to have you here – happy to answer anything I can! Thanks! 🙂
I’m so excited to make this the upcoming weekend. My MIL made wonderful banana pudding, but I think she used cook and serve. I have a family reunion for my maternal side of my family on Saturday, so I HAVE to impress, lol. (Mom and grandmama are no longer with us.) With that said, I intend to double the recipe. I also plan to make it the night before, adding the meringue the next morning. I have to travel about 2 hours. Should I put the meringue on before traveling, or should I try to take the meringue with me and cook at the reunion? It would be much easier to cook it before reunion, but I will take suggestions. Does anyone else have suggestions (like, should I use less sugar, should I do 2 double batches?) Suggestions greatly appreciated.
I usually make a single recipe at a time, so I would suggest maybe making two recipes. If you have a while to travel as you say, and you can do the meringue when you arrive before serving and cook it there, that should yield the best results. I hope you all enjoy it! This is the recipe that has been in my family for generations and we love it!
Hint: Make sure you get the custard thickened as in the recipe instructions before removing from the stove – the oven is just for the browning the meringue.
Simple to make but absolutely delicious! This will be going in my personal cookbook. I made this exactly as the recipe said. It was perfect and the meringue was beautiful. Thank you for sharing.
Thank you so much, Mary. I’m so glad you loved our banana pudding recipe. I hope you have a great weekend! xo
Good, but I’d use about 1/2 cup less sugar next time. It was soooooo sweet.
I love that it was easy and enjoying that it’s delicious!!l
Lovely pudding. Tasted like home. Thank you for sharing this family prize.
I used whole eggs and just beat them by hand a few minutes with the milk before adding. I also increased the vanilla – family preference.
Thanks again –
It tasted exactly like my Mom’s. Next time though, I’m cutting the sugar to 1 cup from 1 1/2 cup
This is the third time I will be making this recipe. It is the absolute closest that I have been able to come to duplicating my great grandmother’s recipe who passed several years ago. I have made it for friends and family and have never received anything less than stellar compliments. Thank you for a great recipe!
Way to sweet. Otherwise good
I would cut sugar to 3/4 cup.
Sugar needs to be cut at least 3/4 cup. I cut the custard down to 1/2 cup sugar and used 1/4 cup sugar extra for the meringue and mine came out plenty sweet for the family’s taste buds. When I saw the serving was 57grams of sugar, I was concerned. My grandmother made it similar but I don’t recall her’s being that sweet. Otherwise, great recipe.
I used strawberries and blueberries in this recipe instead of bananas and it was delish! Thank you for sharing! The custard was fantastic!
Sounds delicious, Barbara! So glad you liked it! Thanks!
This TN born girl moved to FL for 14 years and made this for friends from all over, many had not had banana pudding before. They loved it and thought it was the best thing they had ever eaten. Also made for friends that grew up in St Louis and Des Moines that had never had banana pudding before. So happy to be sharing a bit of the south. Time constrains for serving have me chilling my pudding before serving. This horrified my mom that I would do it, but have decided it helps the flavor to blend.
So glad you enjoyed it Katherine! Glad you shared some “southern” with them! 😉 Thanks! xo
My step mom made this when I was a kid and I was always intimidated by the recipe. Today I decided to try it and the results are amazing. So easy to make and so delicious! My kids have never had it this way before but I’m sure they’ll love it too.
Thanks so much Sonia! xo
I cannot figure out what I did wrong, but my custard would not thicken, and I ended up throwing it all out. Any advice? I am a recipe follower, so I can’t imagine what happened. It made me so sad. I was extremely excited to make this for my upstate NY husband! I will try it again, with advice!
I’m sorry it didn’t thicken earlier – it should thicken on the stove while you are cooking it. Maybe it needed a bit longer? I’m not sure what could have happened but I hope this helps! Thanks!
Use whole milk or at least 1% or 2% milk. If you use skim milk it won’t thicken as well.
Use evaporated milk
Mine didn’t thicken either! I just put it on high and then didn’t stir it and it worked!
This happened to me to. Up the heat to high to get started and then lower. It allows it to thicken. You want to it to reach 212 degrees Fahrenheit (100 degrees Celsius) and lower it. It helps to switch between medium high and low to finish it off. Hope this helps!
This suggestion was very helpful! I started out medium low and wasn’t getting thick. Up the heat on my gas stove to 5 until thick and then lowered.
Whole Milk is the key..
Love this recipe!
I will have to make this a day in advance. If I refrigerate it will it ruin the meringue?
Hi Thanks for the recipe however after mixing all of the ingredients I could not get the pudding to thicken. I am not sure what I did wrong? /: waisted all of my ingredients after pouring them on the cookies and bananas only to finding them all floating to the top. ):
I’m sorry your pudding didn’t thicken, Kristy. It sounds like it did not cook long enough on the stove as it should thicken during this step, because it will not get any thicker after being removed from the stove. The oven is just to brown the meringue topping. I hope this helps. Thanks!
I am about to try this now. It sounds the same as my mom’s recipe. I have made hers before and had to use cornstarch to thicken it. Someone said it could be the humidity ?? I do know that everyone else is correct in saying that it needs to cook longer on stove top.
Loved this recipe. Do I have to refrigerate it? The kids love it warm.
You can serve warm right after baking it, but any remaining leftovers (if any) will need to be refrigerated after initially serving it. Thanks!
This recipe was super easy to follow and was really good! It does help to turn the custard up to a higher heat and stir it constantly. I had mine on low-medium for almost twenty minutes and nothing happened. Custard is thick so it takes longer to heat. Stir constantly on higher heat because you don’t want the milk to scald. Then lower the heat.
My only suggestion is it was SOOO sweet. Way too sweet. I put in only 1 cup of sugar and it was still way too much. I could probably have done just a half cup and been fine. But will definitely keep! Thanks for this!
I tried this twice and couldn’t get it to thicken either time. I tried a different saucepan, getting all ingredients to room temperature, heating it more, heating it less, heating it slower, stirring less, stirring more… I can never get anything to thicken, it seems like. Maybe it’s my flour? Eggs too old? I have no idea. I’m very sad.
I’m sorry it didn’t thicken for you, Bridgette. It should thicken when cooking it while stirring constantly over low to medium heat. I hope this helps and you give it another try. It does help to use fresh flour that’s not too old. Thanks!
I added , slowly, another Tbsp of flour and mine thickened right up. Can’t wait to taste it!
Thanks for sharing
For those who had trouble getting the custard to thicken, it can take 15-20 minutes to tighten up and you need to stir almost constantly or the flour will settle. If it does that the custard will not thicken. I also use about 3 tablespoons of flour.
I made this it turned out great the only problem I had was the topping and that’s because I did not buy the cream of tater but I used lemon juice instead, Next time I’ll get all what I need and it should be perfect .
First time using this recipe and im not disappointed at all. Custard was perfect and so was the meringue. Remember folks, fast food aint good and good food aint fast! Take your time! I made this while dinner was in the other oven. It was ready to go shortly after dinner!
I appreciate your input Travis! It does take a little while to cook the pudding to get it the right thickness – but isn’t it so worth it?! I’m so happy you enjoyed the pudding! It’s been a favorite in my family for so many, many years! 🙂
Not enough pudding!!!!!
About the wafers – was i to put 13 on the bottom of a 13by9 ..then 13 in the middle and 13 on top because if i was supposed to do this it wouldnt cover the bottom just wondering since it says about 45 wafers total….i didnt want to make it turnnout dry …or should i just have used the whole box of wafers…still waiting for it to come out of the oven making it for my dad for his birthday….thank you for any advice
Becky 13 by 9 is the measurement of the pan. It has nothing to do with counting how many wafers your use. You simply use enough wafers to create a layer of the cookies between layers of the banana and pudding. So starting at the bottom of the pan you’d have layer of cookie, layer of banana, layer of custard, then repeat that–cookie, banana, custard. The top layer, before adding the meringue, should be the wafers. Hope in the end your dad enjoy his birthday and that your pudding added to the joy of the day.
I had to go out and buy another box of wafers. there wasnt enough custard so i had to make another pot. I used a 13×9 pan.
I think this is a great recipe; however, there was not enough pudding.
Is the vanilla and the sugar in the ingredients list supposed to be there twice?? HELP!!!
Hi Emily –
The second listing for vanilla and sugar amounts are for the meringue topping. The amounts for these listed first are for the custard part of pudding. The recipe instructions will detail when to use those ingredients for that part of the pudding recipe. Enjoy! Thanks!
Ive tried many different recipes but this is the one closest to my German grandmother’s banana pudding. The third Sunday of each month she would cook fried chicken, mashed potatoes, cream gravy, fried okra, corn and her delicious banana pudding for her family. There were 19 of us that met there on those wonderful Sundays and we would eat, talk, joke and laugh to our hearts content. It evokes so many wonderful memories for me. Thank you very much for posting this delicious recipe.
So happy you enjoy it too, Elizabeth! This is how my grandmother made it as well! Great memories – glad it reminded you of your grandmother as well! Thanks!
Can you make this a day ahead?
Sure! Let it cool before wrapping well and refrigerating. Enjoy Tabitha!
So glad to see you are your recipe.I get so tired of seeing recipes that use instant pudding..! It is NOT the same as this great made from scratch custard! Yummy like my Mothers’….
🙂 I’m so glad you love it, Connie! xo
My grandmother and mother would make boiled custard and give to those who needed some southern love in a glass! The custard makes this authentic southern banana pudding!
So easy and so delicious! I will make this often.
This is just how my grandmother and mama made it – so delicious!!!
And it is so easy to do and always such a hit! I hope you enjoy it – it’s the perfect dessert anytime!
I love that you called custard “southern love in a glass”, Sally! Thanks!
I made this today, Nov. 10, 2018 .. Easy pessie and so very good. Will keep this one on hand and do it again….thank you !
I’m so glad to hear that you enjoy it too, Lula! It’s one of our favorites for sure! Thanks! xo
I wanted to make my grandma’s banana pudding for Thanksgiving, but I never wrote down the recipe and of course my memory is failing me. I think this recipe is super close if not the same. Thank you!
If I want to make the dish the night before serving it, I prefer to do the meringue the day of serving. Can I put the egg whites in the refrigerator and use them the next day or should I use freshly separated egg whites?
I’d make and add the meringue on top the day of serving, LP for the best results. Enjoy!
I love this recipe, found it a few years back and everyone I make it for absolutely loves it. Actually made my mother in law jealous 😁 she says “ a man shouldn’t be able to make banana pudding this good “ and my barber gives me a free cut when I bring him some and he says “ best banana pudding he has ever had , but he won’t tell his mom that “ thank you for sharing This recipe and i have mad respect for your mom and grandmother. May you keep blessing people’s desert plates forever 🤗
This is so great to hear, Michael! I love the comment from your mother in law – that’s so funny! I appreciate you telling me how much everyone enjoys it! Thanks so much!
Can I make this 2 days ahead without losing the quality/appearance?
I’d suggest if you want it to look the very best, I’d wait until the day of serving to make the meringue topping and bake. You can made the pudding part and refrigerate, but add the meringue the day you serve. Enjoy! xo
#3 in the directions says add vanilla. Is that the one teaspoon of vanilla abstract?
And #4 on making the maringue says add vanilla. Is that one more teaspoon of vanilla abstract there as well?
Yes, #3 is referring to vanilla extract. You’ll use another teaspoon of vanilla extract to answer #4 as well. xo
This is a great recipe. My mama used to.make this. It is wonderful. Nothing like homemade food!
Thanks so much, Susan! It is wonderful and I’m with you on homemade food! Thanks! xo
WOW, reading all the comments and questions clearly tells me that more young people are interested in learning how to Cook. I love it 🥰. Happy thanksgiving all..
Isn’t it wonderful?!
So the desired consistency needs to be achieved while cooking?
The pudding will continue to thicken as it cools and when refrigerated, but you’ll want to make sure that the pudding is thickened as you are cooking on the stovetop.
Ah! I should have read this first before commenting. It is SO delicious!
Thanks so much Alison! xo
How delicious!! For those who this may help, the thickening you get when cooking on the stove isn’t going to be like pudding consistency. That happens as it cools. So the consistency you’re looking for is like a thick, smooth but still runny consistency. You MUST use whole milk. Use bananas that are very RIPE (somewhat brown on the outside and soft but not almost going bad)-I bought 12 bananas which was more than I needed but i didn’t want to not have enough-they’re cheap.
You should have everything at room temperature and measured out and handy. You have to use a good whisk and stir constantly; and as other’s have said you can raise and lower the flame so it doesn’t just steadily boil. It should bubble but not boil heavily. I also wanted a rather high meringue so I doubled the meringue recipe. For the meringue you have to be patient. Use an electric hand mixer and put it on high (don’t stop and go). Have all your ingredients laid out so you can add as directed, when directed and read the recipe beforehand (many times if possible) so you have it in your head what you will be doing. Patience is key when you are making anything from scratch. I also made the banana bread mentioned since I had so many leftover bananas.
Thanks so much, Tina! Great tips! I’m so happy you enjoyed it! xo
Hello! While delicious, mine was very runny! I am not sure what I did wrong here. Will make again, but may need to make some adjustments.
Very Good!! I used this recipe for Thanksgiving 2018 and it was a hit. This will go in my recipe box for sure.
Glad you enjoyed it, Nichelle! xo
Tried this recipe for Thanksgiving everyone loved it , I was told I would have to make it more often.
Wonderful to hear, Dawn! Thanks!!!
My husband dearly loves Banana Pudding, but I’ve never been successful with it. Today I used this recipe and it was great. I did have to cook the pudding a good bit longer than anticipated, and had to use above-medium heat – it took quite a while to thicken up. It was certainly well worth it.
Will definitely make this again, and again…and again. Thanks!
Wonderful to hear that you enjoyed it, Penny! Thanks! xo
Just made this pudding! I’m waiting for it to cool, haven’t tried it yet. It made the whole house smell like vanilla!!! When cooking the custard, I put it on HIGH heat until it reached 100 degrees celcius, then let it cool. It thickened nicely. I put it in the oven for just 12 minutes since I have a gas oven, it came out beautifully golden brown. Also, it’s awesome to have some southern flavours being out here in northern Canada. Thanks so much Robyn!
Thanks so much Gracie!
Excellent recipe! I love the feeling of making something from scratch! The thickening tips of putting the heat to med/high at first then low really helped! Thanks for all the input of the fans of the recipe! I’ve made this twice now and everyone is amazed at the dessert!
Thanks so much Chris!
I am so excited to have found this recipe. This brings back such great memories of my childhood when my mom would make one of my favorite desserts BANANA PUDDING! I could never make it nor could anyone that I knew. I have not made this as of yet but I have my list of Ingredients and can’t wait to get started. This recipe will surely go in my little pink recipe box for sure. I will let you know the end results soon.
Thanks so very much 🙂
Hope you enjoy it Sunshine! Thanks so much! xo
I remember mother making this when I was a little girl. I’m now 65 and making it for my family. So good.
Always a hit. Great recipe.
Thanks so much Castillo!
I want to make a larger pudding (big family) can I double this recipe? Seems like that would be too much sugar if doubled. Thanks
Sounds Divine. Will give it a try. Fingers crossed.
I’ve never made banana pudding before because I’m not a huge fan, but my son coming home for his first Christmas break from college requested because a famous southern meat and three here has his favorite. I chose your recipe because it seemed to most resemble his fave. It was a HUGE hit!! Thank you so much!!
Loved this recipe. Will use it next time making banana pudding.
It came out too runny and I made this for New Years. I was in charge of desserts I felt like a failure. Please fix the instructions so that we make sure the custard is pudding consistency before the next steps.
It tastes good though.
I’m sorry your pudding didn’t turn out for your party. I’ve not had an issue with it being runny. I am glad you enjoyed the taste though!
As stated in the recipe instructions (step 3) those ingredients should be cooked until thickened. The custard should be thick before you take it off the heat. I’m not sure if this also applies, but also make sure to use whole milk as in the recipe. Since cooktop temps are different, heat may need to be turned up a bit more or you may have to cook longer to achieve the thickened consistency as mentioned in the recipe instructions. I hope this helps. Thanks!
Outstanding dessert!!! I highly recommend it. 🙂
Thanks so much Jill! xo
Just made this. Looks great. Havent eaten it yet but looking forward to it. Very easy to follow recipe
Enjoy it Donna! Thanks! xo
I like the basic recipe except not enough banana flavor in the pudding. So I use 3 1/2 cups milk and take 1 cup milk and steep 1 whole 🍌 in that milk. Take the banana out and follow the rest of the recipe, using the steeped milk until pudding almost thick. Take the steeped banana and two ladies of pudding mix (about 1/2 to 3/4 cup) and puree in blender. Mix into pudding mix about 1 min before done. It maintains color of pudding and adds banana flavor. Be careful not to cook banana mix too long…it will gray your pudding.
Thank you. This recipe took this old boy back to my home of 60 years ago. My mother made this treat and she learned how to make it from her mother. I can almost hear the Bob White wuaiil and the phip-poor-will’s calling. Thanks again.
I heard those Bob Whites in my head as I read your comment Larry! I am so glad you enjoyed the Banana Pudding! It’s been a favorite in my family for so many, many years! Thanks Larry! Happy to have you here! 🙂
this was so simple and yummy. thickened up nice. used whole milk..
So glad you liked it, Robin!
Dear Robyn, you saved my behind a few times. After a move when my beloved recipes were misplaced, I was distraught! I found you, and you seem to have very similar influence in your cooking from growing up.
I fault nothing in this recipe, except it is a tad sweeter than I remember mine being. I made it Christmas and relatives loved it, but a few asked if I had a new recipe. When I asked, is this one better? They were honest and said it’s very sweet. But they still gobbled it up.
My question is I know changing anything can change the way a pudding sets up; how much can I reduce the sugar and it still be nice and pudding-like, not runny?
Thanks, with all my heart, (and tummy)!
Glad everyone liked the pudding but this is the way my grandmother and mother have always made theirs. Sorry it was too sweet for you.
I make this all the time and it’s always a hit!
Please advise how to store leftovers to keep from bananas turning brown and how to keep the Meringue and pudding from running?
Jay, place a generous amount of plastic wrap, such as Saran wrap, all around the whole thing, While I am waiting for my meringue to make, I mush down a piece over the custard and banana mix in the bowl. Remove it before you plop your meringue on top. The whole
wrap-over should come when you are ready to refrigerate. Voila!
I tossed them in a little concentrated lemon juice. We’ll see if that works. I cut two bananas at a time then drizzled a little juice over them while mixing a bit to make sure they were coated a bit.
I’ve made this before and it was incredible! My husband insisted this was his top choice for Father’s day dessert. If I needed to make it early to serve it 2 hours later..is this possible and if so how?
You can make it ahead. I would let it cool thoroughly, cover it with an airtight lid or wrap it well, and place in the refrigerator until ready to serve. Hope your husband has a happy Father’s Day and enjoys his banana pudding! Thanks. xo
Thank you so much for answering me back, your help, and your amazing recipe! Thank you and take care!
How long can I store this and how?
I think I may have answered your question in my answer above to Madison. Hope this helps!
Hi there! How ripe should the bananas be for this? Are we talking some brown spots or full on banana bread status?
I like the bananas when they are still firm, just have ripened. You do not want the bananas to be really soft, so no brown spots. Hope this helps and you enjoy the banana pudding!
If we don’t want to have meringue do we still need to cook it?
If you are not using the meringue, you do not need to bake it. That baking time is to brown the meringue. Enjoy!
I am crying happy tears reading your wonderful and loving story of your time cooking with your grandmother! My Grandmother Tyler always made banana pudding with cooked custard and meringue. Such happy memories! Going to the store right now to buy the ingredients to make this amazing recipe today!!
I hope this pudding brings more happy memories, Stephanie. I always think of my Grandmother Verdie when I make this.
Hi I have a few questions before I make this because it looks so good! I see that you do not have in your directions to temper the eggs. I want to follow your recipe but i’m nervous the eggs will scramble should I just follow what’s written or temper the eggs? Also does this pudding need to set? If so what temperature do you recommend they set at like at room temp or fridge?
Sofia, if you follow the instructions in #3 in the recipe (mixing the beaten eggs yolks and milk thoroughly and then mixing with the dry ingredients and cooking over low to medium heat until thickened), you will not have a problem with the eggs. It might help you to watch the video to see how it is supposed to look while cooking. You can serve it warm right after you finish making it but you must refrigerate any leftovers. Cover it with an airtight lid or cover tightly and refrigerate until ready to serve again. It is delicious cold. Hope you enjoy!
Thank you so much for the quick response. I did watch the video I’m just nervous is all, it’s my first attempt at a pudding like this. I will follow your directions and I hope it comes out just like you said. Thank you for all the help!
FYI this custard is a classic french Creme Patissiere. The flour in the mixture prevents the eggs from scrambling. Just don’t bring it to a hard boil. Simmer until thickened.
Turned out beautifully. Excellent recipe!!!
Thanks, Chrisie. So glad this turned out so well for you. xo
Wow! This banana pudding is a winner! Easy to make , regular ingredients that you have on hand. The custard is sweet, the meringue compliments it perfectly. My husband is so picky about food, and is not a big dessert guy. He raved about it and came back for seconds! I love this recipe and will use it often. Thanks!
I’m so happy you and your husband loved this banana pudding, Judy. This has been a favorite in my family since my grandmother made it when I was a little girl. Thanks!
May I ask how this dessert tastes cold from the fridge, in comparison to warm? I feel like it’s something that should be served warm? Would love to make it for a family gathering at Easter, but it would have to be prepared prior and therefore, served from the fridge. Can’t wait to whip it up!
Thank you in advance 🙂
I’d suggest if you want it to look the very best, I’d wait until the day of serving to make the meringue topping and bake. You can made the pudding part and refrigerate. I would place plastic wrap just over the top of the pudding and press down so its tight against the top and then cover container tightly in plastic wrap before refrigerating. Then just add the meringue topping and bake before serving. Enjoy! xo
I too often find myself in the middle of cooking and reach for milk only to find it left with very little in the carton. Can you substitute canned evaporated milk or powdered milk and have it still taste the same?
Tiernie, you can use canned evaporated milk or powdered milk. Just follow directions on the package to make sure you reconstitute it to the same consistency of regular milk, if needed. There may be a slight difference in the taste but it should not be a problem.
I just made this – I used 2 cups skim milk and 1 cup heavy cream (because that’s what I had). I added a TBS of butter with the vanilla. Also, I sliced the bananas and just stirred them into the warm pudding before pouring it all over the wafers. IT IS PERFECT! My 6 yr old licked the spatula and wants to eat it all now, while its warm. I will forgo the meringue, because I don’t like it, and top with whipped cream. THANK YOU for this wonderful recipe!
When a 6 year old likes something this much it’s quite a compliment, Laurie. Thank you.
Hello- did anyone have issue with the pudding? Mine has thickened a little but still runny
Eilda, as stated in the recipe instructions (step 3) those ingredients should be cooked until thickened. The custard should be thick before you take it off the heat. I’m not sure if this also applies, but also make sure to use whole milk as in the recipe. Since cooktop temps are different, heat may need to be turned up a bit more or you may have to cook longer to achieve the thickened consistency as mentioned in the recipe instructions. Also, look at the video to see how thick the pudding should be. I hope this helps. Thanks!
Can I double this recipe? Large family and they really like banana pudding!
Martha, you can certainly double the recipe if you want. I hope everyone enjoys it. xo
Excellent recipe! I had been trying to find a banana pudding recipe that didn’t ask for instant pudding and based on the reviews, I thought this one would be a winner and it was. I would say I cooked my custard on the stovetop a little too long as it got firm before I layered it with the bananas and wafers but it was still excellent and my husband went back for seconds. I didn’t have enough milk so I used about a cup of cream so that may have contributed to it being thicker. This is definitely a crowd pleaser. So delicious, thank you for this great recipe.
Thanks, Bill. I’m so glad you liked the pudding. The cream could have made this thicken too much. It might help to watch my video that is shown in the recipe to see the consistency the custard should be.
I’m from Australia and we don’t have those Nilla Wafers 🙁 could you suggest a substitution if possible?
Mim, these are a vanilla wafer but I’m not sure what you have available in Australia that would be a substitute. Maybe someone else on here has found a substitute that works.
Can I ask what a vanilla wafer tastes like? Is it similar to a shortbread cookie? Thank you anyway for your reply 🙂
If anyone else has a suggestion, that would be most welcomed also 🙂
Vanilla wafers are a thin sweet cookie.
You may use graham crackers in place of the Nilla wafers. That’s how my family has always done it anyway. I know this recipe will be delicious, can’t wait to try it! Thank you.
They are most similar to small shortbread cookies but any small butter or sugar cookie will work
I go to my local bakery and purchase fresh homemade shortbread cookies or even sugar cookies. It’s a nice twist rather than using vanilla wafers.
Recipe is awesome! Very easy. Should the pudding cool before pouring over bananas. Im wondering if the hot pudding makes the bananas turn brown faster??
No, the pudding shouldn’t be cool. Pour the warm pudding over the wafers and bananas while it is warm, Sherry.
I can’t wait to try. Could I substitute the wafers for Graham crackers?
I’ve never tried this with graham crackers, Jessica so I can’t tell you how it would work.
First time making homemade banana pudding and it turned out great! I didn’t have vanilla wafers so I used graham crackers and it tasted delicious. I also only had 1% milk but it still worked. We also put crushed graham crackers on top of the meringue.
I haven’t used graham crackers in this recipe but I’m so glad this turned out well with the substitutions, Denise. Thanks!
My vanilla wafers keep dissolving. Ideas? thanks
I have no idea why the vanilla wafers would dissolve, Anne. Is your custard thick or still very thin?
I just made this today. I made 2, first for practice second for the neighbor who had surgery this morning. It is wonderful!!
Something I learned on the first one, when cooking the custard, start the stove med-hi until it starts to thicken, then turn it down. Also, save a little of the milk for the end of the thickening.
You probably know this already but in new. So for anybody (like me) making this for the first time
Thanks, Sherry. I’m so glad you had such good success on your first try making this and loved it. I hope your friend has a speedy recovery from surgery.
I made this pudding for the first time last night for the 2 of us and knew immediately after my first bite this was going to be gone soon. Luckily, I stashed a serving for myself in another container in the fridge because this Banana Pudding was a hit. Who knew you can make your own pudding! Thank you for your recipe. I am already planning another bowl for next weekend.
It sounds like you love this banana pudding as much as I do, Karen! Thanks!
Was looking for a recipe close to Rodney Scotts from Charleston. This recipe tastes pretty darn close! We LOVED it! I made it with homemade whipped cream and excellent! Next time I will add a very small amount of very finely chopped pecans on the top or crushed nilla wafers before serving for a crunch. thanks for the recipe!
Thanks, Karis. I’m so happy you loved it.
Southern Banana Pudding is a staple in our house of 9. If I have extra really brown and juicy bananas I blend and add them to the pudding. I also add a little more vanilla AND a stick of Kerrygold butter. Because real butter just makes it a little more “southern” in our very southern house.
This is the best old-fashioned banana pudding recipe, just like my mom and grandmother used to make. I’m so thankful that I found it so I can make it for my own family!
Suzanne, this is just the way my grandmother and mother made this banana pudding. It has always been a favorite of mine, too.
Absolutely love this recipe. Banana Pudding is a favorite of my fiancees. This recipe is easy and gives great results everytime. I am very grateful for the video because it shows exactly how thick your custard should. Thank you!
Thanks so much, Sherry. I’m glad the video helped.
If I could give this a hundred stars I would! This is the absolute best tasting banana pudding ever! Holy cow it’s good! I will tell you my meringue skills need worked on but it was still delicious! It looked great when it came out of the oven but then deflated later, as did I. I put into the fridge and tasted later after it was chilled to make sure it tasted okay. I had difficulty putting the spoon down. I was making this for my husband’s birthday. Poor thing, his dessert had a huge hole of banana pudding missing. 😄
Anyway, I want to make sure to thank you for sharing this absolute keeper of a recipe! This will definitely go into my collection for sure! ❤ – Janera
I’m so glad you liked this pudding, Janera. I hope your husband likes it just as well. I hope he has a very happy birthday! Thank you!
I attempted this recipe and my custard was just liquid as a result. Would you have any tips or advice as to what I did incorrectly? I followed the steps as indicated and this is my first time attempting to make the custard. I will add that the meringue, my first attempt too, turned out superb.
Watch the video that is embedded in the online recipe. It shows you how to make the custard and the meringue. Your custard should be thickened before you remove it from the heat. It sounds like you needed to turn up the heat a little more or cook the custard longer. Hope this helps.
Why do the banana turn brown?
Hi, I am looking forward to making this delicious recipe; however I have a question about the sugar. Does the 1 1/2 cup of sugar go into the custard or the meringue? It’s my first time attempting to do this and I want to make sure I’m doing it correctly.
Candi, the 1 1/2 cups of sugar goes into the custard. The meringue recipe starts at the bottom of the recipe with the egg whites. I hope you enjoy this pudding.
Trying to find recipe for banana pudding
Gloria Dean, the recipe is at the end of the post, right above the Comment section.
Great recipe. Easy to follow and well articulated. This Naner Puddin was an absolute knockout of a dish. I am beside myself with how well this came out. Old memories of a carefree child hood happened today and I thank you miss Robyn!
Hi Robyn, it’s Candi following up. I tried your southern banana pudding recipe to the T and it was sooo good!!! Thank you for sharing.
Hi, could I make this on Christmas Eve and keep it in the fridge overnight if I want to serve it on Christmas day? Should I cook the meringue and put it in the fridge or put the meringue on Christmas and then cook and serve? Thanks!!
Smriti, you can make the pudding including the meringue a day ahead. Make sure the meringue is spread to “seal” all the edges of the dish. Cool the pudding and cover tightly with plastic wrap so it is airtight, then store in the refrigerator overnight.
This is a very good recipe. Tastes just like my mil used to make. I use homemade whipped cream instead of the merengue as that is what we prefer.
I love it with whipped cream, too, Belinda.
Fantastic the day it’s made (nice and warm) and does not disappoint the following day right out of the fridge. Will definitely be making this again. Absolutely delicious!
Thanks, Michelle. I love this pudding warm and cold but some days, I like it better after it has been refrigerated.
I wanted to make this in individual servings, two days ahead of party, will the nilla wafers be too soggy or the bananas brown?
The puddings should not be soggy or the bananas brown if you wrap them tightly in clear plastic wrap and keep in the refrigerator, Tessie. Make sure your bananas are covered with the pudding.
I made the Banana Pudding last night, very delicious but the pudding was runny. Please advise what may have went wrong. Also, after making the pudding and assembling the dessert, is it required to bake it? Once it’s assembled, cooled, can it be placed in the fridge overnight? Thank You so much!!
Debrah, if the pudding was runny, it sounds like it didn’t cook long enough to thicken properly. Look at the video that is with the recipe to see how to make the recipe. It shows how thick the pudding should be before removing from the heat. Also, you will need to bake the meringue for about 25 minutes if you used it. If you used meringue and didn’t bake it, the pudding would be runny from the uncooked egg whites. Once the pudding has cooled thoroughly, you can store it wrapped tightly with plastic wrap in the refrigerator for up to 3 days.
going to try this
I hope you enjoy, Brenda!
Thank you for sharing. We really enjoyed this. I only used 1 cup sugar in the custard, but followed the rest of recipe to a T. The 2 quart dish was perfect size for the amount of custard made. I will be making this again. 😊
Thank you, Diane. I’m happy you enjoyed this pudding. This is the way my mother and grandmother have made this pudding for years.
Your not telling how much of each ingredients to use
Michelle, look under Ingredients in the recipe where each ingredient and amount is listed. I hope you enjoy the pudding.
How thick should it be when I stop cooking?
Andrea, the best way for you to tell the thickness the pudding needs to be is to watch the video that is embedded in the recipe. I hope you enjoy!
This is true homemade like Mama made banana pudding.
Charlene, this is exactly like my grandmother and mother always made it, too.
It was so good! My daughter requested banana pudding for her birthday instead of a traditinal birthday cake😋
Sherry, I hope your daughter has a very happy birthday and enjoyed her pudding.
Dumb question- but if I make this without the merengue topping, does it still need to be baked?
Ella, if you omit the meringue topping, you won’t need to bake the pudding. I hope you enjoy!
Can you just torch the topping instead of baking it? Thank you!
Chase, since this meringue is made with raw egg whites, I bake mine in the oven to make sure the egg whites are cooked and safe to eat. I don’t use my kitchen torch.
I tried it, turn out great!!!
The pudding is absolutely delicious! I whipped heavy cream for the layers as well and topped it off with more whipped cream& wafer dust
That sounds delicious, Lauren.
Can’t wait to make it
I hope you enjoy, Joelle.
I can’t wait to try this recipe. My mother used to make Banana pudding and it was so good. This looks one looks and sounds delicious.
I hope you enjoy the pudding, Patricia.
This is exactly how my mother taught me to make banana pudding, this is the best ever…but we make it with evaporated milk….YUMMMM!!! Thanks for the memories
Can’t wait to try!
I hope you enjoy the pudding, Tee.
Love add a pinch.
This is the best banana pudding I’ve ever had, and almost identical to my grandmother’s. Thanks for sharing!
Thanks, Christy. This was my grandmother’s recipe.
Seriously the best banana pudding I’ve ever had. Even better than my grandmother’s.
That is a really sweet comment to my grandmother, Carolyn. This is her recipe she made since I was a little girl.
I lost my Mamaw in December. Today, I am missing her deeply. She made the absolute best banana pudding. I came across your recipe and it seems very close to the one she used to make. Everyone has their reasons for looking at, creating and enjoying different recipes. Today, I am making your banana pudding, closing my eyes, smelling the scent of sweet, banana pudding cooking in my kitchen, wiping my hands on my apron just like she used to…and for a moment, she is here, with me in my kitchen, whisking the “nasty meringue.” Thank you for your recipe but most importantly for my memories.
What a sweet story! I’m so sorry for your loss of your grandmother and am so happy this brought you such sweet memories.
I made this today.it reminds me of my mother’s recipe
I’m taking it to our 4th sunday dinner at church tomorrow .it looks really good
Can i add nutmeg and cinnamon with it and if so how much do u think? Thank u im planning on doing this this 4th of July weekend!
I’m sorry, Stephanie, but I have never added nutmeg and cinnamon to this recipe.
Do I still need to bake it if I’m planning on topping with whipped cream instead of meringue? (Obviously, I wouldn’t bake the whipped cream.) Can’t wait to try this recipe for July 4th!
Joan, you will not bake the banana pudding if using whipped cream. You bake only if using meringue to cook and brown the meringue.
How long does top of the stove usually take?
Dave, it can take between 10-15 minutes for the pudding to thicken. Watch the video embedded in the recipe to see how thick the pudding should be before removing from the stove. I hope you enjoy!
I tried this recipe and it tasted very good but unfortunately it came out very soupy. I followed the recipe to a T but i can’t figure out what I did wrong. Is there any suggestions.
Ana, if the pudding was still soupy, you didn’t cook it long enough. The custard needs to be thickened before you take it off the heat. The video embedded inside the recipe shows how thick the pudding needs to be when it is cooked long enough. Hope this helps.
I’ve been looking and testing banana pudding recipes for a while now, and I have enjoyed every bite, however, I could never say this is it, the perfect banana pudding. Until now!! This takes me back to my childhood. We were poor people, and couldn’t afford to the fancy desserts, but every birthday Momma would make her banana pudding for us kids. When I put this pudding in my mouth, it transports me back to the front porch, where we would sit there waiting for the next birthday to come. Thank you my dear.
Oh, thanks so much, Debbie. I’m happy this brought back such sweet memories for you. This was my grandmother’s recipe and I always think of her when I make it.
Could this be made in individual baking cups?
You can make this in individual baking cups. I hope you enjoy the pudding.
Do you have a old fashion peach cobbler recipe? One that has the little pieces of dough on the inside. I’m not looking for the easy cobbler recipe. Thanks
Deann, try my Grandmother’s Peach Cobbler recipe. It is the old fashioned cobbler and has dumplings inside.
Perfect recipe. You definitely need to cook the pudding until it’s thicker but soooo worth it! Thanks for posting. It’s my definite go to!
Thanks, Sarah. I’m happy you like this pudding.
Thanks for a clear, well written recipe and helpful video. My attempt came out perfectly, but quite a bit too sweet for my taste. I may try it again and cut the sugar back to just one cup. Just personal taste.
Thanks, Bob. I’m so happy the video helped, too.
I absolutely love this recipe!! It definitely tastes like the ones my Aunt made .. delicious 😋 I have tried so many trying to find one that was close!
Thanks, Lynette. I’m so glad this is like the one your aunt made. This is the recipe my grandmother and mother always used.
There are 2 measurements for sugar … which do i use for what ?
The ingredients ending with the bananas are for the pudding. The ones starting with the egg whites are for the meringue. Hope you enjoy!
This is the banana pudding of my childhood. It’s perfect. Thanks for sharing the recipe.
Thank you, Pamela!
Thank you so much
Hello! Wonderful recipe! Can I also make this without the meringue topping? If so, do I still need to put the pudding/banana/cookie mixture in the oven?
Jody, you can omit the meringue topping if you want. You don’t put the pudding in the oven if you don’t use meringue. Hope you enjoy!
Am going to make your Southern Banana Pudding . Love you made it with your Sister and Grandmother.
I did everything exact, even went back and did it again, my pudding did not thicken like yours, will it thicken after baking or putting it in fridge?
Jada, the pudding will thicken some once it is in the refrigerator. For future reference, watch my video for the banana pudding recipe. It will show you exactly how thick the pudding should be. You may need to increase the heat just a little and increase the cook time to get the pudding to the thickness you need.
With so many comments mentioning it was too sweet, for the pudding I only used 3/4 cup sugar. That was perfect for our tastes. This banana pudding is, indeed, divine! Especially when served warm out of the oven! Oh my.
Best Banana Pudding since I was a kid (Mom’s). FED: fast, easy, and delicious.
Thanks so much, Cassie!
The only banana pudding recipe I need from now on. I have made this twice already, to give to family.. Have not made the meringue topping yet. The hardest part is stirring it until it thickens 😂. I will be making another one to take to a BBQ on Father’s Day. Thanks for the delicious easy recipe
Thanks, Janalee. You may want to increase the heat just a tiny bit if it is taking a long time to thicken. Be careful so you don’t scorch the pudding. We love it with the meringue topping so hope you try it sometime.
Do you have to refrigerate?
Kalee, the pudding is good while warm. Any leftovers must be refrigerated or if you are not going to eat it soon after making it. Hope you enjoy!
Perfect!! I used 2TBLS of cornstarch instead of 4 TBLS of flour. Great recipe, just like my MOMMA’S.
Thanks for the tip, Brenda. This recipe is the way my mother and grandmother always made their banana pudding.
I have tried to find the recipe my mother used for so long. I knew she cooked her filling, and there are a lot of recipes for instant pudding. That was not it! Thank you!
I hope this tastes like your mother’s banana pudding! I know there is a time and place for the instant pudding, but once you have the cooked filling, it is hard to love anything else! 🥰
My mother made hers with no meringue but I believed she added whole eggs and cooked it and yes once you try home made no going back
Joyce, this pudding is good without the meringue, too. I agree that homemade is the best! Thanks.
The custard is very sweet, too sweet for my preference so I only used 1 Tbsp sugar in my whipped cream (No meringue for a food intolerance to egg whites). This helped to balance out the sweetness some. I’m also gluten free and the custard thickened in about 20 minutes using my gluten free AP flour.
Going to make this today. Perfect recipe. This is the one like my Grandmother made. I watched her make them but never got the recipe just the fantastic pudding. Thank you so much for posting..
Etta Mae, I love that you now have the recipe and can make the banana pudding like your grandmother made. This is my grandmother’s recipe.
I’ve used this recipe at least 3x with small tweaks to play with flavor. It’s amazing every time. Meringue is a must for me. Thank you for blessing us with the homemade pudding.
If I want to make half a recipe, would I use 1 or 2 egg yolks? Thanks so much!
I would use 2 yolks for the custard and 2 egg whites for the meringue, Ella.
For the homemade cooked version, I give this 5 stars! My only change next time I make it will be to cut the sugar back by about 1/4 cup. It was just a smidge too sweet for me. But otherwise, so, so good!
As for the quick version with the instant pudding and the condensed milk, I was not a fan at all. The dominant flavor is the condensed milk and it was way, way to sweet for me.
But that cooked version, yum!!!
This dessert is simply AMAZING.