Southern Banana Pudding

Best Ever Southern Banana Pudding Recipe

I have tested this pudding through a dozen batches, and the custard is where it kept failing. Too little cornstarch left it soupy by the second scoop. Three tablespoons with three yolks is the ratio that finally held.

The meringue took longer to figure out. Sealing it to the edges while the pudding is warm stopped the weeping for good. Now it comes out of the fridge tall and clean at every corner.

If you have ripe bananas sitting on the counter, I have a few more favorites for you. My Banana Fluff comes together fast with no baking at all. Banana Pudding Fudge and Banana Cream Cookies borrow that same wafer-and-vanilla flavor.

Southern Banana Pudding Recipe Ingredients

See the recipe card below for the full list of ingredients and exact measurements.

• Vanilla Wafers – These soften into cake-like layers as the pudding chills. One box covers a 9×13 dish.
• Ripe Bananas – Look for yellow peels with brown speckles for the sweetest flavor. Green-tipped bananas taste starchy.
• Whole Milk – The fat is what makes the custard rich and smooth. Lower-fat milk sets up noticeably thinner.
• Granulated Sugar – It sweetens the custard and later stabilizes the meringue. The sugar gets split between the two parts.
• Egg Yolks – Yolks give the custard its pale gold color, its body, and its silky texture.
• Cornstarch – This thickener lets the pudding hold clean layers after chilling.
• Unsalted Butter – Stirred in off the heat for gloss and a rounder, fuller flavor.
• Vanilla Extract – Use a good pure vanilla, since the flavor sits right up front here.
• Egg Whites – Room temperature whites whip higher and faster than cold ones.
• Cream of Tartar – A small amount keeps the meringue stable so it does not deflate.

Substitutions and Variations

• Whipped Cream Topping – Skip the meringue and chill the pudding, then top it with sweetened whipped cream.
• Cookie Swap – Shortbread or golden sandwich cookies work in place of vanilla wafers.
• Richer Custard – Swap one cup of the milk for half-and-half.
• Cream Cheese Layer – Beat softened cream cheese into a cup of cooled custard for a tangy layer.
• Individual Servings – Layer this southern-style banana pudding in small oven-safe jars for parties.
• Extra Banana Flavor – Add a splash of banana extract to the custard along with the vanilla.

How to Make Southern Banana Pudding (Step-by-Step Directions)

STEP 1: Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set it nearby.

STEP 2: In a medium saucepan, whisk together the milk, 1/2 cup sugar, egg yolks, and cornstarch. Whisk until the mixture is completely smooth and lump-free.

STEP 3: Cook over medium heat, stirring constantly, until the custard thickens and starts to bubble. This takes about 7 to 10 minutes. Keep the spoon moving across the bottom of the pan.

STEP 4: Remove the pan from the heat. Stir in the butter and vanilla extract until the custard is glossy and smooth.

STEP 5: Spread a thin layer of pudding across the bottom of the dish. Add a layer of vanilla wafers, then a layer of sliced bananas.

STEP 6: Pour half of the remaining pudding over the top. Repeat with more wafers, more bananas, and the rest of the pudding. Finish with pudding so no banana is exposed.

STEP 7: Beat the egg whites and cream of tartar until soft peaks form. Add the 3 tablespoons of sugar slowly, beating to stiff, glossy peaks. Beat in the vanilla extract.

STEP 8: Spread the meringue over the warm pudding. Push it all the way to the edges of the dish to seal it.

STEP 9: Bake for 10 to 15 minutes, until the meringue peaks are lightly golden.

STEP 10: Cool at room temperature for about an hour. Refrigerate for at least 1 to 2 hours before serving.

Tips for Making Banana Pudding With Meringue

• Start with cold milk: Whisk the cornstarch into the cold milk before heating. Dumping it into hot liquid creates lumps you cannot whisk out.
• Stay at the stove: Do not walk away while the custard cooks. It goes from thin to thick in under a minute.
• Use a spotless bowl: Wipe your mixing bowl and beaters with vinegar before whipping the whites. Any trace of fat will keep them from lifting.
• Slice the bananas last: Slice the bananas right before you layer them. Sitting on the cutting board is when they start to brown.
• Top it while warm: Spread the meringue while the pudding is still warm. That contact is what seals the surface.

Common Mistakes to Avoid When Making This Recipe Homemade Banana Pudding

• Using bananas that are too green. They taste starchy and never soften into the custard the way ripe ones do.
• Rushing the chill time. Cutting into warm pudding gives you runny layers instead of clean scoops.
• Adding the meringue sugar all at once. Dumping it in deflates the whites and leaves a grainy texture.
• Leaving gaps in the meringue. Bare spots let steam escape and cause the topping to pull away from the sides.
• Cooking the custard over high heat. The eggs scramble at the bottom of the pan, and the texture turns grainy.

How to Store

• Storage: Keep this southern homemade banana pudding covered in the refrigerator for up to 3 days. The bananas darken slightly after day two.
• Freezing: I do not recommend freezing it. The custard separates, and the meringue collapses as it thaws.
• Serving Later: Serve it cold straight from the fridge. No need to reheat; warming it will loosen the custard.

Serving Suggestions

Banana pudding is a Sunday dinner dessert at my house, so I plan the meal around it. Slow Cooker Salisbury Steaks is a super meal to make when you are craving something hearty. Add Garlic Mashed Potatoes with Sour Cream and a pan of Green Beans Almondine to turn it into a full meal the whole family loves.

Southern Banana Pudding FAQs

Other Banana Recipes to Try

• My Banana Split Cake gives you the same creamy layers with no stove time.
• For breakfast, Cottage Cheese Banana Bread turns ripe bananas into something with a little protein.
• Banana Upside Down Cake gives you a caramel topping without much extra work.
• Fall bakers should try my Pumpkin Banana Bread for a warm spiced twist.
• And when the oven stays off, No Bake Banana Split Dessert comes together in the fridge.