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!

Banana Pudding with homemade Meringue in glass serving bowl // addapinch.com

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.

Browned edges of homemade meringue tops a glass bowl lined with vanilla wafers, and pudding. // addapinch.com

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.

Inside view of Southern Banana Pudding // addapinch.com

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.
Closeup view of layers pudding, bananas and vanilla wafers in glass bowl. // addapinch.com

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

4.96 from 129 votes
This easy Southern Banana Pudding recipe makes a delicious old-fashioned homemade banana pudding from scratch! Rich and creamy homemade banana pudding between layers of vanilla wafers and fresh bananas and topped with an airy meringue make a favorite dessert!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

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

Calories: 343kcal | Carbohydrates: 68g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 89mg | Potassium: 436mg | Fiber: 2g | Sugar: 57g | Vitamin A: 295IU | Vitamin C: 6.4mg | Calcium: 118mg | Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Images and text for easy pudding with bananas, nilla wafers, and meringue. // addapinch.com

From the Add a Pinch recipe archives, originally published 2011.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




458 Comments

    1. 5 stars
      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!

    2. 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!

  1. 5 stars
    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

    1. 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

  2. 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.

    1. Hi Donna,
      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!

  3. 5 stars
    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 , !!

    1. 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

  4. 5 stars
    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!

    1. Hi Leslie,
      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.

  5. 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 🙂

    1. 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

  6. 5 stars
    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.

  7. 5 stars
    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!

    1. 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.

    2. 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

    1. I have used Graham Crackers and they worked well. I do prefer vanilla wafers though.

  8. 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!