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. 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.
Video
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.