Baked Southern Banana Pudding – A Cozy, Classic Dessert
There’s something about warm banana pudding that feels like home. Soft vanilla wafers, tender bananas, and a silky custard topped with fluffy meringue—every bite is comfort. This Southern classic is simple, nostalgic, and perfect for gatherings or a quiet Sunday dessert.
It’s not flashy, but it always satisfies. If you’re craving a dessert that brings people to the table, baked banana pudding never misses.
Baked Southern Banana Pudding - A Cozy, Classic Dessert
Ingredients
Method
- Preheat the oven: Set to 350°F (175°C). Lightly butter a 2-quart baking dish.
- Make the custard base: In a medium saucepan off the heat, whisk together 3/4 cup sugar, flour, cornstarch, and salt. Whisk in the milk gradually until smooth.
- Cook the custard: Place the pan over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble, about 6–8 minutes.
- Temper the yolks: In a small bowl, whisk the egg yolks.Slowly whisk in 1/2 cup of the hot custard, then pour the yolk mixture back into the saucepan. Cook 1–2 more minutes, whisking, until thick and glossy. Remove from heat and stir in the butter and 1 1/2 teaspoons vanilla.
- Layer the pudding: Arrange a layer of vanilla wafers on the bottom of the baking dish.Add a layer of sliced bananas. Spoon about one-third of the warm custard over the bananas. Repeat layers (wafers, bananas, custard) two more times, finishing with custard on top.Make sure all wafers are lightly covered.
- Make the meringue: In a clean bowl, beat the egg whites and cream of tartar on medium-high until soft peaks form. Gradually add 1/4 cup sugar and 1/2 teaspoon vanilla, beating until glossy stiff peaks form.
- Top and seal: Spread the meringue over the hot custard, making sure it touches the edges of the dish to seal. Use the back of a spoon to create peaks.
- Bake: Bake for 12–15 minutes, until the meringue is golden brown.Rotate the dish once if browning unevenly.
- Cool and serve: Let the pudding cool 15–20 minutes before serving warm. For a chilled option, cool to room temperature, then refrigerate at least 3 hours.
What Makes This Recipe So Good
- Real custard, not instant pudding: This version uses a homemade, stovetop custard that’s rich and velvety. It sets beautifully in the oven and tastes like the real deal.
- Classic vanilla wafer layers: The wafers soften as they bake, turning into a tender, cake-like layer that pairs perfectly with the bananas.
- Light, toasty meringue: A simple meringue gets whipped and baked until golden on top.It adds height, texture, and that signature Southern finish.
- Warm or chilled: Serve it warm from the oven or let it chill for a few hours. It’s delicious either way.
- Make-ahead friendly: You can assemble parts ahead and bake when you’re ready, which makes this great for holidays and potlucks.
What You’ll Need
- Vanilla wafers: About 11–12 ounces (one standard box). Choose a classic brand for best texture.
- Bananas: 4–5 ripe but firm bananas, sliced into 1/4-inch rounds.
- Whole milk: 3 cups, for a rich, creamy custard.
- Granulated sugar: 3/4 cup for the custard, plus 1/4 cup for the meringue.
- Eggs: 4 large, separated.Yolks for the custard, whites for the meringue.
- All-purpose flour: 1/4 cup, to thicken the custard.
- Cornstarch: 1 tablespoon, for extra smoothness and stability.
- Salt: 1/4 teaspoon, to balance sweetness.
- Vanilla extract: 2 teaspoons total—1 1/2 for the custard, 1/2 for the meringue.
- Unsalted butter: 2 tablespoons, stirred into the custard for richness.
- Cream of tartar: 1/4 teaspoon, to stabilize the meringue.
Instructions
- Preheat the oven: Set to 350°F (175°C). Lightly butter a 2-quart baking dish.
- Make the custard base: In a medium saucepan off the heat, whisk together 3/4 cup sugar, flour, cornstarch, and salt. Whisk in the milk gradually until smooth.
- Cook the custard: Place the pan over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble, about 6–8 minutes.
- Temper the yolks: In a small bowl, whisk the egg yolks.Slowly whisk in 1/2 cup of the hot custard, then pour the yolk mixture back into the saucepan. Cook 1–2 more minutes, whisking, until thick and glossy. Remove from heat and stir in the butter and 1 1/2 teaspoons vanilla.
- Layer the pudding: Arrange a layer of vanilla wafers on the bottom of the baking dish.Add a layer of sliced bananas. Spoon about one-third of the warm custard over the bananas. Repeat layers (wafers, bananas, custard) two more times, finishing with custard on top.
Make sure all wafers are lightly covered.
- Make the meringue: In a clean bowl, beat the egg whites and cream of tartar on medium-high until soft peaks form. Gradually add 1/4 cup sugar and 1/2 teaspoon vanilla, beating until glossy stiff peaks form.
- Top and seal: Spread the meringue over the hot custard, making sure it touches the edges of the dish to seal. Use the back of a spoon to create peaks.
- Bake: Bake for 12–15 minutes, until the meringue is golden brown.Rotate the dish once if browning unevenly.
- Cool and serve: Let the pudding cool 15–20 minutes before serving warm. For a chilled option, cool to room temperature, then refrigerate at least 3 hours.
Storage Instructions
- Refrigerate: Cover and chill leftovers for up to 3 days. The meringue may weep slightly but will still taste great.
- Avoid freezing: Freezing can turn the bananas grainy and the custard watery.
- Reheat gently: Warm individual portions in a 300°F oven for 10–12 minutes, or microwave in short bursts.Note that meringue softens when reheated.
Benefits of This Recipe
- Family-friendly and nostalgic: It’s a dessert most people recognize and love, bridging generations at the table.
- Balanced sweetness: The custard is sweet but not cloying, letting the banana flavor shine.
- Simple pantry ingredients: No fancy tools or specialty items needed—just staples you likely have on hand.
- Flexible serving: Works for weeknights, holidays, potlucks, and everything in between.
- Textural contrast: Creamy custard, soft wafers, and airy meringue keep each bite interesting.
Common Mistakes to Avoid
- Using overly ripe bananas: Spotty is fine, but if they’re mushy or heavily browned, the texture turns too soft and the flavor overpowers the custard.
- Skipping the tempering step: Adding yolks directly to hot custard can scramble them. Temper to keep it smooth.
- Under-cooking the custard: If it’s too thin before baking, it won’t set properly. Cook until it coats the back of a spoon.
- Not sealing the meringue: Spread the meringue to the edges to prevent shrinking and weeping.
- Layering too thickly: Keep bananas and wafers in even, modest layers so everything bakes uniformly.
Alternatives
- No meringue topping: Swap with lightly sweetened whipped cream.Add after cooling. For stability, use a bit of mascarpone or a spoonful of instant pudding mix in the cream.
- Gluten-free: Use gluten-free vanilla wafers and substitute cornstarch for the flour (use 3 tablespoons cornstarch total, no flour).
- Dairy-free: Use full-fat canned coconut milk or a rich almond or oat milk. Replace butter with a neutral dairy-free butter.Note: the flavor will shift slightly.
- Less sugar: Reduce the custard sugar to 1/2 cup. Bananas bring natural sweetness, so it still tastes balanced.
- Banana boost: Add a tablespoon of banana liqueur or a pinch of banana extract to the custard for a stronger banana note.
- Torch finish: If you prefer, skip baking and brown the meringue with a kitchen torch for quick color.
FAQ
Can I make this a day ahead?
Yes. Assemble and bake with the meringue, then cool and refrigerate.
The meringue may bead slightly, but the flavor stays wonderful. For the freshest look, assemble the layers and custard a day ahead, then add and bake the meringue just before serving.
Do I have to use meringue?
No. Whipped cream is a popular alternative.
Let the pudding cool completely, then top with whipped cream and chill until ready to serve.
Which bananas are best?
Choose ripe but firm bananas with yellow peels and light brown speckles. Avoid green bananas (too starchy) and very dark bananas (too mushy).
Can I use boxed pudding instead of custard?
You can, but the flavor and texture won’t be the same. The homemade custard gives a warmer, richer taste that stands up better in the oven.
Why did my meringue weep?
Weeping can happen from undercooked meringue, excess moisture, or not sealing the edges.
Bake until the meringue is set and golden, spread it to the edges, and avoid refrigerating while it’s still warm.
What dish size should I use?
A 2-quart baking dish works best. An 8×8-inch square dish or a 9-inch deep pie dish also works, but you may have slightly thicker layers.
How do I prevent soggy wafers?
Bake soon after assembly so the custard sets the layers. Also, keep banana slices around 1/4 inch thick and avoid overly ripe fruit.
Final Thoughts
Baked Southern banana pudding is the kind of dessert that knows how to bring people together.
It’s warm, familiar, and honest—no tricks, just good ingredients layered with care. Whether you serve it fresh and warm or chilled the next day, it delivers that classic comfort every time. Keep this recipe close, and it’ll quickly become a go-to for family nights and celebrations alike.
