Southern Banana Pudding Recipe (Video)
This post may contain affiliate links. Please read my disclosure policy.
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 1/3 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 1/3 of them on the vanilla wafer layer.
- Pour 1/3 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.
Variations
- 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.
Common Questions
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
Equipment
- Mixing Bowl oven safe
Ingredients
- 4 tablespoons (30 g) all-purpose flour
- 1 1/2 cups (297 g) sugar
- pinch (0.4) kosher salt
- 3 large (150 g) eggs, separated (you’ll need whites later for meringue)
- 3 cups (681 g) milk
- 1 teaspoon (5 g) vanilla extract
- 1 (11-ounce) package (311 g) vanilla wafers, approximately 45 wafers
- 5-6 (575-690 g) bananas
- 3 egg whites, reserved from above
- 1/8 teaspoon (0.38 g) cream of tartar
- 1/4 cup (50 g) sugar
- 1 teaspoon (5 g) vanilla extract
Instructions
- 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 1/3 of the vanilla wafers on the bottom of a 2 quart oven-safe glass bowl or baking dish.
- Slice bananas and place 1/3 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.
Notes
How to Store Banana Pudding
Banana 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives, originally published 2011.
Hello Robyn,
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 make this all the time and it’s always a hit!
Thanks, Elle!
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)!
Thanks, Tammy!
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.
this was so simple and yummy. thickened up nice. used whole milk..
thank you
So glad you liked it, Robin!
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! 🙂
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.
Just made this. Looks great. Havent eaten it yet but looking forward to it. Very easy to follow recipe
Enjoy it Donna! Thanks! xo
Outstanding dessert!!! I highly recommend it. 🙂
Thanks so much Jill! xo
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.
Hi Leah,
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!
Loved this recipe. Will use it next time making banana pudding.