Real Recipes From Real Home Cooks ®

southern banana pudding

★★★★★ 2
a recipe by
Janet Crow
Quinwood, WV

This is the only recipe my family uses for banana pudding. From the time I can remember reaching the stove to help my grandmothers stir theirs to now, it is just a comforting dessert.

Blue Ribbon Recipe

Banana pudding is a classic Southern dessert we go crazy for. Thick and rich, this old-fashioned banana pudding will transport you back to grandma's kitchen. When layered, the creamy pudding is the perfect complement to the sliced bananas and Nilla Wafer cookies. The fluffy meringue gets nice and toasty. At first, we thought this was a small recipe. But then we tasted it. It's so sweet and rich you can only eat a little bit. It's worth every calorie!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 6-8
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For southern banana pudding

  • 1/2 c
    white sugar
  • 1/3 c
    all-purpose flour
  • pinch
  • 3
    eggs, seperated
  • 2 c
    whole milk
  • 1/2 tsp
    vanilla extract
  • 1 box
    vanilla wafers
  • 5
    ripe bananas, sliced
  • 1/4 c
    white sugar, for meringue
  • pinch
    cream of tartar

How To Make southern banana pudding

  • Sugar, flour, and salt in a double boiler.
    In a double boiler on low heat, whisk together 1/2 cup sugar, flour, and salt.
  • Whisking milk into the double boiler.
    Add in the milk and cook over boiling water, stirring constantly, until it thickens (about 10-12 minutes).
  • Adding eggs to the double boiler.
    Whisk in the 3 egg yolks and cook for an additional 3 minutes.
  • Stirring in vanilla extract.
    Remove from heat, stir in the vanilla.
  • Vanilla wafers and bananas added to a dish.
    In a 1 1/2 quart casserole, place a layer of the wafers on the bottom and top with a layer of bananas.
  • Custard poured on top of the bananas.
    Top with 1/3 of the custard.
  • Repeating the pudding layers.
    Continue repeating for 3 layers.
  • Ending with the custard on top.
    Ending with custard.
  • Whipped egg whites with sugar and cream of tartar.
    In a bowl, beat the egg whites until stiff peaks form, gradually adding in the 1/4 c sugar and cream of tartar.
  • Meringue spooked over the custard.
    Spoon meringue over the top.
  • Cooked until meringue is golden brown.
    Place in a 425 degree oven for 5 minutes or until topping is lightly browned.
  • Inside layers of the Southern Banana Pudding.
    Remove and garnish with more vanilla wafers around the edges. Let cool slightly and serve or refrigerate. (I like mine served warm).