Few desserts capture the essence of Southern comfort like a homemade banana pudding with meringue. With layers of creamy vanilla custard, fresh bananas, crunchy vanilla wafers, and fluffy golden-baked meringue, this old-fashioned recipe brings back memories of family dinners and Sunday potlucks. Follow this detailed guide to prepare your very own nostalgic banana pudding from scratch—no boxed mixes, just pure homemade goodness.
Ingredients You’ll Need
For the Pudding:
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon salt
- 2 cups whole milk (do not use skim)
- 4 to 5 ripe bananas, thinly sliced (sprinkle with lemon juice or cover to prevent browning)
- 1 box vanilla wafers
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
- 4 large egg yolks
For the Meringue:
- 4 egg whites (room temperature)
- 5 tablespoons granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Preparing the Banana Pudding
Making the Base Layer
Preheat your oven to 375°F (190°C).
In a 9×9-inch baking dish, begin by lining the bottom with a layer of vanilla wafers. This forms the crunchy foundation that will absorb the creamy pudding later and soften to the perfect texture.
Mixing the Dry Ingredients
In a separate bowl, whisk together the sugar, flour, and salt. This dry mix will help thicken the pudding when added to the custard.
Cooking the Custard
Combining Wet and Dry
In a heavy-bottomed saucepan, beat the egg yolks thoroughly. Gradually add the dry mixture, alternating with the milk and vanilla extract. Stir constantly to avoid lumps.
Heating the Mixture
Cook the mixture over medium heat. Stir continuously until it begins to thicken—this step is crucial. Once you notice a thicker consistency forming (like a classic pudding), stir in the butter.
Keep stirring to prevent the custard from scorching at the bottom. The texture should be creamy and smooth, not gritty or lumpy.
Assembling the Layers
Creating the Dessert
Add a layer of sliced bananas on top of the vanilla wafers in your dish. Pour half of the warm pudding over the bananas, spreading it evenly. Repeat the process: another layer of wafers, followed by bananas, then the rest of the pudding.
Preparing the Meringue
Whipping the Egg Whites
Using a clean, grease-free mixing bowl, beat the egg whites at high speed until soft peaks form. Add the cream of tartar.
While continuing to beat, gradually add the sugar, one tablespoon at a time. Once stiff peaks form (the meringue should hold its shape), gently fold in the vanilla extract.
Topping the Pudding
Spread the meringue evenly over the top of the pudding, making sure to seal the edges to the sides of the dish. This prevents the meringue from shrinking during baking.
Baking the Final Dish
Place the assembled pudding in your preheated oven. Bake for 12 to 15 minutes, or until the meringue is golden brown and lightly crisped on top.
Once baked, remove it from the oven and let it rest at room temperature. The dessert can be served warm or chilled, depending on your preference.
Tips for the Perfect Banana Pudding
- Use ripe bananas: Slightly speckled bananas offer the best sweetness and texture for layering.
- Don’t skip the stirring: Continuous stirring while making the pudding prevents lumps and scorching.
- Layer smartly: Start and end with a vanilla wafer layer if you like a slightly firmer base and top.
- Seal the meringue: Always spread the meringue to touch the sides of the baking dish to avoid shrinking.
- Let it cool before refrigerating: Warm pudding can cause condensation, which ruins texture.
Serving Suggestions
This banana pudding is a show-stopper served in individual ramekins or mason jars for portioned elegance at gatherings. Garnish with a sprinkle of crushed wafers or a few fresh banana slices just before serving.
Make-Ahead and Storage Tips
- Make-Ahead: Prepare the custard and layer everything except the meringue. Add and bake the meringue on the day of serving for optimal texture.
- Storing Leftovers: Store in an airtight container in the fridge for up to 3 days. Note that the meringue may start to weep slightly after the first day.
- Freezing: Not recommended—bananas and meringue both change texture when frozen and thawed.
Frequently Asked Questions
Can I use boxed pudding instead of homemade?
Yes, you can use vanilla instant pudding, but the flavor and texture of homemade custard are far superior. It’s worth the extra effort.
What if I don’t have cream of tartar for the meringue?
You can skip it, but cream of tartar helps stabilize the egg whites and create stiff peaks. A splash of lemon juice or vinegar can be a substitute.
How do I keep bananas from browning in the pudding?
Toss the slices lightly in lemon juice or pineapple juice. It prevents oxidation without overpowering the flavor.
Is this banana pudding best served warm or cold?
That’s a personal preference. It’s delicious warm right out of the oven, but many prefer it chilled after a few hours in the fridge.
Can I make it without the meringue?
Yes. Some versions use whipped cream or skip the topping entirely. The meringue adds a classic Southern touch but is not essential.
Old-fashioned banana pudding brings together simple ingredients in a nostalgic, layered dessert that’s as comforting as it is delicious. Whether served at family gatherings, potlucks, or holiday dinners, this recipe delivers rich flavor and timeless appeal with every spoonful. Let it cool, dig in, and enjoy a true Southern classic.