Classic Southern Banana Pudding
Classic Southern Banana Pudding: Layers of vanilla wafers, sliced bananas, homemade pudding and sweet meringue on top. You don’t have to be from the South to love this dessert. It’s the best banana pudding recipe I’ve ever made!
Classic Southern Banana Pudding for the win!
I recently brought this Classic Southern Banana Pudding to a dinner party and everyone went crazy after they tasted it! It was a last minute decision and I’m so glad I did. Isn’t it true that sometimes the best recipes are the ones that have been around forever? Homemade Banana Pudding isn’t fancy but man is it GOOD!
Perfect for a party!
If you need a dessert to take to a party, this is THE ONE! I brought it to a cocktail party. The hostess didn’t ask me to bring a dessert but hello, Mom Loves Baking. I couldn’t help myself. I just felt the urge to make banana pudding. So a couple hours before the event, I whipped it up. When we got there, our friends had a beautiful assortment of appetizers displayed on their island. The banana pudding sort of looked out of place. LOL. After a couple hours, no one had touched the dessert. So I thought I’d serve it up. I couldn’t believe how quickly it disappeared!
Who says you can’t bring Homemade Banana Pudding to a fancy party. Not me! It’s easy to make too!
Did your grandma make banana pudding when you were a kid?
Mine totally did. We called her grandmother and she was a wonderful cook and baker. I have many fond memories of her delicious meals and there was always dessert! Banana pudding also reminds me of church luncheons, potluck suppers and Morrison’s restaurant back in the day. Remember? It was cafeteria style with lots of choices. My grandparents always took me there. It was downstairs in the mall in Dothan, Alabama.
What are your banana pudding memories? I’d love to hear in the comments below.
How to make Homemade Classic Southern Banana Pudding
Making this recipe is super simple. All you need are some basic ingredients that you probably have already in your fridge and pantry. Here are the step-by-step instructions…
1) Start with a layer of Nilla wafers or your favorite vanilla cookie.
2) Next add a layer of sliced bananas.
3) Top with homemade vanilla pudding (recipe follows), then repeat these first 3 steps.
4) Make meringue and spread over pudding mixture.
5) Garnish with more wafers and banana slices. Slice and enjoy.
Can you make Banana Pudding with Whipped Cream?
Absolutely! If you prefer whipped cream instead of a meringue topping, go for it. Do you like Cool Whip? You could use that as well. That’s the beauty of such a simple recipe. You can make it your own. Choose the topping that YOUR family loves the most.
Can I use different cookies?
Yes! I used Nilla wafers for this recipe because to me, that’s the traditional way of making this recipe. If you prefer a different cookie, choose your favorite. Some other cookie ideas are graham crackers, shortbread, digestibles or even Nutter Butter (if you want to make it Elvis pudding).
What to do with Ripe Bananas
If you have extra bananas that are a little too ripe to eat, don’t throw them out. These are great for making smoothies. I like to peel them and place in a zip top plastic freezer bag. It’s best to cut them in half first or you could slice them into small pieces, if desired. They will last many months like this in the freezer. You could also make “Nice Cream” (recipe on Mom Loves Baking) which is pureed frozen bananas that tastes just like ice cream. Another idea is to make Banana Bread. I have a great recipe on this blog called Grandma’s Best Ever Banana Bread. Or is you’re looking for gluten free, try Nana’s Peanut Butter Banana Bread. And if it’s paleo you crave, try my Paleo Banana Bread.
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Classic Homemade Southern Banana Pudding
Ingredients
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 3 egg yolks
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 3 medium bananas, sliced
- Vanilla wafers
For the Meringue Topping
- 3 egg whites
- 6 tablespoons sugar
- 1 teaspoon pure vanilla extract
Instructions
- In a heavy saucepan, whisk sugar, flour, and salt. Slowly add milk and cook over low to medium heat, stirring constantly until thick—don’t step away! Lightly beat egg yolks, mix in a spoonful of the hot custard, then stir it all back into the pan. Cook 2 more minutes, still stirring (I know, it’s a workout!). Remove from heat, stir in vanilla and butter until smooth. Press plastic wrap directly onto the surface and let cool. In a 9.5-inch pie plate, layer wafers, banana slices, and half the pudding. Repeat, then top with meringue.
Meringue Topping
- Whisk egg whites and sugar together, then pour into the top of a double boiler over simmering water. (See notes for a shortcut.) Whisk constantly for 1 ½ minutes, then transfer to a large bowl and stir in vanilla. Using an electric mixer, beat on medium speed until stiff peaks form. Spread over the pudding, sealing the edges completely. Garnish with extra wafers and banana slices.
Notes
Did you make this recipe?
Please let us know by leaving a star rating and review!All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
From the south, over 55, and this is my first time making BP. I’m not a fan of BP, but my family is so I made it for Father’s Day. Rave reviews. Deducted a star because the instructions don’t mention when to add the salt, also, it never thickened and some of the butter was separated and rose to the top of the custard. Not sure of the cause but I had to research on how to thicken, so dessert was delayed. Followed the instructions as written. Do you have any idea why it didn’t thicken?
Hello Sue, Thank you for your comments. We are the same age by the way. I’m glad your family liked the banana pudding. I’m sorry it didn’t thicken like you wanted. I’m not sure why. Stirring constantly is important and having the correct measurements of ingredients. Also, stirring the butter into the pudding until it’s completely combined. The salt is added in with the flour and sugar which I have corrected on the recipe. Thank you for letting me know. Happy Baking!
How can I make this early enough for the cookies to be soft and want it warm. Having it for our supper but need to go to a soccer game at 2:00 that will last an hour. Then will have a 25 minute ride home.