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The Best Old-Fashioned Southern Banana Pudding (From Scratch)

A tall, layered slice of old-fashioned banana pudding featuring vanilla wafers, fresh banana slices, and toasted meringue topping.
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Make this classic Southern banana pudding completely from scratch. This recipe delivers creamy layers of vanilla custard, fresh bananas, and softened vanilla wafers for a comforting, family-favorite dessert.

Ingredients

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  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large egg yolks, lightly beaten
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 4 large ripe bananas, sliced 1/4 inch thick
  • 1 box (11 ounces) vanilla wafers
  • 4 large egg whites, at room temperature
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Make the Custard: In a medium saucepan, whisk together 1 cup sugar, flour, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil rapidly.
  2. Temper the Egg Yolks: In a separate bowl, whisk the 4 egg yolks. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly to temper them.
  3. Combine and Cook: Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the pudding comes to a gentle boil and thickens further, about 2 minutes. Remove from heat and stir in the vanilla extract.
  4. Layer the Pudding: In a large glass serving bowl (or individual cups), create the first layer by covering the bottom with a single layer of vanilla wafers. Arrange half of the sliced bananas over the wafers. Pour half of the warm custard over the bananas and wafers. Repeat the layers: wafers, remaining bananas, and then the remaining custard.
  5. Prepare the Meringue: In a clean, grease-free bowl, beat the 4 egg whites until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating until stiff, glossy peaks form.
  6. Top and Bake (Optional): Spread the meringue evenly over the top of the pudding, making sure to seal the meringue to the edges of the bowl to prevent shrinking. Bake in a preheated oven at 350°F (175°C) for 10 to 15 minutes, or until the meringue is lightly golden brown. (For a no-bake version, skip baking and chill immediately.)
  7. Chill: Allow the pudding to cool slightly on the counter, then cover loosely with plastic wrap (press the wrap directly onto the surface of the pudding to prevent a skin from forming) and chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

  • For a truly Southern, old-fashioned texture, the vanilla wafers should soften completely into a cake-like layer. Chilling overnight achieves this best.
  • If you prefer a quicker, no-bake version, you can substitute the homemade meringue with whipped cream or use store-bought instant vanilla pudding mix according to package directions.
  • Use firm, slightly under-ripe bananas; overly soft bananas will turn mushy too quickly after slicing.

Nutrition

Find it online: https://cookerycommand.com/best-old-fashioned-banana-pudding-recipe/