Classic Southern Banana Pudding That Steals the Show

Forget fancy desserts that cost a fortune and flop at the table. This Classic Southern Banana Pudding wins hearts in minutes and requires zero culinary wizardry.

It’s creamy, cozy, and outrageously nostalgic—the dessert equivalent of a warm hug from grandma with a mic drop finish.

Serve it once, and your friends will “accidentally” invite you to everything. The secret?

Smart layering, silky pudding, and a toasted meringue that looks like you meant to impress.

What Makes This Recipe So Good

• Real-deal Southern flavor: Layers of vanilla wafers, ripe bananas, and homemade vanilla pudding—no shortcuts on taste.
• Silky-smooth texture: A luxe custard that clings to every bite without being gluey or runny.
• Balanced sweetness: Sweet, but not cloying—so you can go back for seconds without regret.
  

  Probably.

• Meringue or whipped topping: Choose your finish—classic, golden meringue or cloud-like whipped cream for a chill vibe.
• Make-ahead friendly: It actually tastes better after a short chill, when the wafers soften into bliss.

Classic Southern Banana Pudding That Steals the Show

Recipe by Wendy CarterCourse: Dessert

Servings

10-12

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

340

kcal

Ingredients

• For the pudding (custard):

• 3 cups whole milk

• 3/4 cup granulated sugar

• 1/4 cup cornstarch

• 1/4 teaspoon fine salt

• 4 large egg yolks (reserve whites for meringue)

• 2 tablespoons unsalted butter

• 2 teaspoons pure vanilla extract

• For the layers:

• 45–55 vanilla wafer cookies (about 1 box)

• 4–5 ripe bananas, sliced 1/4-inch thick

• For the meringue (optional but traditional):

• 4 large egg whites

• 1/2 cup granulated sugar

• 1/4 teaspoon cream of tartar

• 1/2 teaspoon vanilla extract

• Alternate topping (if skipping meringue):

• 1 1/2 cups heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Step-by-Step Instructions

• Make the custard: In a saucepan, whisk sugar, cornstarch, and salt. Add milk gradually, whisking until smooth. Cook over medium heat, stirring constantly, until thick and just bubbling, 6–8 minutes. Remove from heat.
• Temper the eggs: Whisk yolks in a bowl. Slowly stream in 1 cup of hot milk mixture, whisking nonstop. Return tempered mixture to the pot; cook 1–2 minutes more until glossy and thick.
• Finish the pudding: Off heat, whisk in butter and vanilla. Let cool 10 minutes, stirring occasionally to prevent a skin.
• Layer like a pro: In a 2–2.5 quart baking dish, add a layer of wafers, bananas, then half the warm pudding. Repeat with wafers, bananas, and the rest of the pudding.
• If making meringue: Heat oven to 350ºF (175ºC). Beat egg whites with cream of tartar to soft peaks; gradually add sugar until glossy stiff peaks form. Beat in vanilla. Spread over warm pudding, sealing edges. Bake 10–12 minutes until golden.
• If making whipped topping: Chill bowl and beaters. Whip cream with powdered sugar and vanilla to medium peaks. Spread over cooled pudding.
• Chill: Refrigerate at least 2 hours so the layers set and wafers soften. Garnish with crushed wafers or banana slices before serving.

Make-Ahead & Storage Guide

• Make-ahead: Assemble up to 24 hours in advance.
  

  If using meringue, bake same day for best texture.

• Storage: Cover and refrigerate for 3 days. The bananas will deepen in color slightly—normal, not a crime.
• No-freeze zone: Freezing wrecks the custard and wafers. Hard pass.
• Prevent sogginess: Add a base layer of wafers and a thin smear of pudding before the first banana layer—acts like a moisture shield.

Healthy Reasons to Try This

• Built-in portion control: It’s rich, so a modest serving satisfies—your appetite and your conscience.
• Bananas for potassium: Bananas offer potassium and fiber, supporting muscle function and satiety.
  

  Dessert with benefits? Yes, please.

• Customizable sweetness: You control the sugar. Using less or swapping part for maple reduces the spike, IMO.
• Whole-food ingredients: Real milk, eggs, and bananas beat mystery-ingredient desserts every time.

Nutrition Stats

Per serving (10–12 servings, with meringue): Approximately 340 calories; 12g fat; 50g carbs; 5g protein; 1.5g fiber; 200mg sodium; 32g sugar.

Using whipped cream raises fat slightly; reducing sugar in the custard by 2–3 tablespoons cuts about 25–35 calories per serving.

Preventing Common Errors

• Runny custard: Cook until it visibly thickens and bubbles; cornstarch needs the heat to activate. Whisk constantly—no skipping arm day.
• Scrambled eggs in pudding: Temper the yolks slowly and keep the heat moderate. If lumps appear, strain through a fine-mesh sieve.
• Weeping meringue: Spread meringue over warm pudding and seal the edges.
  

  Bake until set and golden. Don’t sugar-dump too fast—add gradually.

• Soggy wafers too soon: Chill at least 2 hours but serve within 24 for peak texture. Longer = softer (still tasty, just different).
• Banana browning: Use just-ripe bananas with yellow peels and minimal spots.
  

  Lightly brush slices with lemon juice if you’re picky about color.

Recipe Variations

• No-cook shortcut: Use instant vanilla pudding mix with cold milk. Not traditional, but clutch on busy nights.
• Bourbon-vanilla twist: Add 1 tablespoon bourbon to the custard off heat. Adults will not complain.
• Peanut butter swirl: Whisk 1/3 cup creamy peanut butter into the warm custard.
  

  Elvis would approve.

• Ginger snap crunch: Swap wafers for ginger snaps for a spicy-sweet kick.
• Coconut cream dream: Replace 1 cup milk with canned coconut milk and top with toasted coconut.
• Lighter version: Use 2% milk, reduce sugar to 1/2 cup, and finish with meringue instead of whipped cream.
• Gluten-free: Use gluten-free vanilla wafers—done.

FAQ

Can I make this the night before?

Yes. Assemble and chill overnight. For meringue, bake it the same day you serve for the best texture and sheen.

Whipped topping can go on the night before.

How ripe should the bananas be?

Choose bananas that are yellow with a few freckles. Fully brown bananas taste great but turn mushy and dark fast. Underripe bananas can taste chalky—hard pass.

Can I use boxed pudding?

Absolutely.

Use 2 boxes of instant vanilla pudding and 3 cups cold milk. It’s faster and still delicious, though the homemade custard has superior body and flavor.

Why did my meringue leak liquid?

That’s “weeping.” It happens if the sugar wasn’t fully dissolved, the meringue wasn’t sealed to the edges, or it was overbaked.

Add sugar gradually, spread edge to edge, and bake just to golden.

What dish size works best?

A 2–2.5 quart baking dish or an 8×8 or 9×9 pan works well.

For a showy presentation, use a trifle bowl and build three thinner layers.

How long does it need to chill?

Minimum 2 hours. Four to six hours delivers peak set and perfectly softened wafers. If you can wait that long, you’re a hero.

Chef’s Final Word

Classic Southern Banana Pudding isn’t just dessert—it’s a crowd-pleasing strategy.

Layer smart, cook the custard right, and finish with confidence. Whether you go meringue or whipped cream, you’re serving comfort with a wink. Bring spoons, not excuses.