Real Recipes From Real Home Cooks ®

sweet southern banana pudding

a recipe by
Renae McVay
New Albany, MS

This is the way my momma done it! You can't call it banana pudding in our house unless it has a meringue!

serves 12 or more
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For sweet southern banana pudding

  • 1 1/2 cups sugar
  • 1/2 cup self rising flour or plain flour
  • pinch of salt
  • 8 eggs separated, set whites aside
  • 2 tsp pure vanilla flavoring
  • 1 can condensed sweetened milk
  • 1 regular size can evaporated milk
  • whole milk
  • 8 egg whites at room temperature
  • 1 tsp baking powder
  • 2/3 cup granulated sugar
  • 8 cup pyrex or heavy glass bowl that is microwave safe
  • tall glass of warm water
  • 7 small to medium bananas and 1 box of nilla wafer cookies

How To Make sweet southern banana pudding

  • 1
    In a large baking dish, slice up the bananas and layer with the vanilla wafers and set aside. In the glass bowl (I use a pyrex measuring cup looking bowl with a pour spout.)place all dry ingredients in the pudding instructions and whisk together. Next add eggs, vanilla and start to mix together. Will be thick and crumbly, not necessary to completely combine.
  • 2
    Add the condensed milk and whisk until all well incorporated. Next add the evaporated milk and do the same. Take the whole milk and fill the bowl until it reaches 8 cups and mix until all the liquids are well incorporated again.
  • 3
    Pour up a tall glass of very warm water and place the whisk in it in between stirrings. Place the glass bowl in your microwave and allow to cook on full setting for 8-10 minutes.
  • 4
    Remove the bowl and whisk very well. Return the bowl and cook another 5-7 minutes. Remove the bowl and whisk very well. You will start to see some thickening and you need to break this up with the whisk. Keep returning the bowl to the microwave and cooking for about 4 minutes each time and then removing it each time and whisking the mixture to break up any thickening. Be sure to scrape the bottom and sides well. As it gets thicker, reduce the cooking intervals to 2 minutes or less. Be sure to watch it as it gets thicker and remove and whisk until it reaches a thick pudding consistency. If it gets too thick, add water (not milk!) about 1/4 cup at a time and whisk until it is the right consistency.
  • 5
    Pour the hot thickened mixture over the vanilla wafers and sliced bananas. Take a tablespoon and place down in the pudding gently moving the cookies and bananas around to allow the mixture to soak through to the bottom and sides. Do not actually stir! Smooth over the top with back of spoon making sure all the cookies are covered by the pudding. Set aside uncovered.
  • 6
    Allow the egg whites to continue to sit until room temperature. With a mixer on high, mix in the baking powder with the egg whites until medium peaks form. While the mixer is running sprinkle in the sugar and continue to whip until stiff peaks are formed. You should be able to turn the bowl upside down without the whites falling out. Cover the pudding with the whites and fluff with back of spoon or spatula to form peaks.
  • One helping gone!
    Preheat the oven to 375 degrees. Place the meringue covered pudding in the oven and leave just long enough for the meringue to light tan with browning gold peaks. Will take about 5 or 10 minutes if the oven is hot enough. Keep an eye on it not to let it burn. Remove from oven and allow to come to room temperature before storing in fridge. It is delicious served warm only a few minutes after baking!!!! But it's still great cold. This makes a large pudding. At least a 9x13 and deep dish full. I make mine in a smaller cast iron roaster oval in shape because it's nice and deep and leaves room for my meringue to be stored without destroying it's pretty looks. Good luck and God Bless!

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