Southern Banana Pudding

Ingredients

• Vanilla wafers – These soften up as the pudding sits, giving you those lovely layers. I use a standard 11-ounce box.

• Bananas – You’ll need 4–5 ripe bananas. Go for ones that are nice and yellow but not too soft, as you want them to hold their shape.

• Whole milk – I like to use whole milk for a really creamy pudding.

• Granulated sugar – Just enough to sweeten the pudding without making it too sweet.

• Egg yolks – These help make the homemade pudding lovely and rich.

• Cornstarch – This thickens everything up so you get that nice creamy pudding consistency.

• Unsalted butter – A little butter stirred in at the end makes the pudding even richer.

• Vanilla extract – Adds that lovely vanilla flavor that goes so well with the bananas.

For the Meringue:

• Egg whites – Make sure these are at room temperature, as they’ll whip up much better.

• Cream of tartar – This helps the egg whites hold their shape when you whip them.

• Granulated sugar – You’ll only need 3 tablespoons to sweeten the meringue and help give it that lovely glossy finish.

• Vanilla extract – Just a little for some extra flavor in the meringue topping.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

Step 2: In a medium saucepan, whisk together the milk, ½ cup sugar, egg yolks, and cornstarch until smooth.

Step 3: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble, about 7–10 minutes.

Step 4: Remove from the heat and stir in the butter and vanilla extract until smooth.

Step 5: Spread a thin layer of pudding over the bottom of the prepared baking dish. Add a layer of vanilla wafers, followed by a layer of sliced bananas.

Step 6: Pour half of the remaining pudding over the layers, then repeat with another layer of wafers, bananas, and the rest of the pudding, ending with pudding on top.

Step 7: To make the meringue, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.

Step 8: Gradually add the remaining 3 tablespoons of sugar, beating until stiff, glossy peaks form. Mix in the vanilla extract.

Step 9: Spread the meringue over the warm pudding, making sure it reaches the edges of the dish to seal.

Step 10: Bake for 10–15 minutes, or until the meringue is lightly golden.

Step 11: Remove from the oven and let it cool at room temperature for about 1 hour. Refrigerate for at least 1–2 hours before serving.

What to Serve with Southern Banana Pudding

I think this Southern Banana Pudding is lovely just as it is, and you definitely don’t need to add anything to it. But if you do fancy serving something alongside it, here are a few ideas.

• Fresh strawberries – A few sliced strawberries on the side would be lovely, especially with all that creamy vanilla pudding.

• Vanilla ice cream – You can’t really go wrong with a scoop of vanilla ice cream, can you? Especially if you’re serving the pudding while it’s still a little warm.

• Fresh berries – If you’ve got some raspberries or blueberries in the fridge, you could pop a few on the side.

• Caramel sauce – I love banana and caramel together, so a little drizzle over the top would be delicious.

• A cup of coffee – I think this is the sort of dessert that’s really nice with a cup of coffee after dinner. Nothing fancy needed!

Storing

If you’ve got any leftover banana pudding, pop it in the fridge covered with plastic wrap or in an airtight container. It’ll keep for around 2–3 days, although I think it’s definitely at its best on the day you make it or the following day.

The longer it sits in the fridge, the softer the vanilla wafers will get, and the bananas might start to turn a little brown. The meringue can also lose some of its lovely fluffy texture, so I wouldn’t leave it too long before eating it.

I wouldn’t recommend freezing this one either. The pudding can go a bit watery when it thaws, and the meringue doesn’t freeze particularly well. It’s much nicer enjoyed fresh!

Variations & Substitutions

I love this banana pudding just as it is, but there are a few little changes you can make if you fancy trying something different or you’re missing an ingredient. Here are some ideas.

• Try different cookies – If you haven’t got any vanilla wafers, you could use shortbread cookies or graham crackers instead. The texture will be a little different, but it’ll still taste lovely.

• Use whipped cream instead – Not a fan of meringue? You can leave it off and add a layer of freshly whipped cream once the pudding has cooled instead. There’s no need to bake it if you’re doing this.

• Add some chocolate – If you love chocolate and banana together, try adding a few chocolate chips between the layers.

• Make it extra banana-y – You can add another banana if you want a bit more fruit in each serving. Just make sure you’ve got enough pudding to cover everything.

• Try a little cinnamon – A small pinch of cinnamon stirred into the pudding would be lovely, especially if you’re making this during the colder months.

• Use 2% milk – If you haven’t got whole milk, 2% milk will work too. The pudding just won’t be quite as rich and creamy.

FAQs

What is Southern banana pudding made of?

Traditional Southern banana pudding is made with layers of vanilla wafers, sliced bananas, and creamy vanilla pudding. This version uses homemade pudding made with milk, egg yolks, sugar, and cornstarch, then it's topped with fluffy meringue and baked until golden.

Can I make Southern banana pudding ahead of time?

Yes! You can make this banana pudding earlier in the day and keep it in the fridge until you're ready to serve. It needs at least 1–2 hours to chill anyway, so it's a good dessert to get out of the way before everyone arrives. I wouldn't make it more than a day ahead if you can help it, as the wafers will keep getting softer.

How do you keep bananas from turning brown in banana pudding?

The best thing to do is make sure your banana slices are completely covered with pudding. This helps stop them from being exposed to the air, which is what makes them turn brown. I'd also use bananas that are ripe but still firm, rather than ones that are starting to go mushy.

Why is my homemade banana pudding runny?

If your pudding hasn't thickened properly, it probably needed a little longer on the stove. Make sure you cook it over medium heat, stirring constantly, until it starts to bubble and becomes nice and thick. It'll firm up a little more as it cools too, but it should already be quite thick before you start layering everything.

Do you eat Southern banana pudding warm or cold?

You can enjoy Southern banana pudding warm or cold, although I prefer this version chilled. The recipe needs at least 1–2 hours in the fridge after cooling, which gives the layers time to settle and the vanilla wafers a chance to soften. If you prefer it warm, you can serve it after baking once it's cooled enough to eat.

Can I use instant pudding instead of homemade pudding?

Yes, if you're short on time, you can use instant vanilla pudding instead. You'll need enough prepared pudding to make around 3 cups. Just follow the instructions on the packet and layer it with the bananas and wafers. I'd recommend using whipped cream rather than baked meringue for this version, as instant pudding isn't designed to be baked.

Why does my meringue get watery on banana pudding?

Meringue can sometimes release a little liquid as it cools, especially after it's been sitting in the fridge. This is called weeping. To help prevent it, make sure the sugar has dissolved properly when you're whipping the egg whites, and spread the meringue over the pudding while it's still warm. Make sure it reaches right to the edges of the baking dish too.

How long does homemade Southern banana pudding last in the fridge?

Leftover banana pudding will keep in the fridge for around 2–3 days as long as it's covered properly. The wafers will continue to soften, and the bananas may start to brown, so I think it's nicest eaten within the first day or two.

Can you freeze Southern banana pudding?

I wouldn't recommend freezing this recipe. The homemade pudding can separate when it thaws, the bananas can turn mushy, and the meringue doesn't hold up particularly well either. It's much better to make a fresh batch and keep any leftovers in the fridge.