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Original Southern Banana Pudding - A Classic, Comforting Dessert

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the custard:
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon fine salt
  • 2 cups whole milk
  • 3 large egg yolks (reserve the whites for meringue)
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons pure vanilla extract
  • For the layers:
  • 4–5 ripe but firm bananas, sliced 1/4-inch thick
  • 1 (11–12 oz) box vanilla wafers
  • For the meringue:
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Set out a 2-quart baking dish.
  2. Make the custard base: In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk until smooth, with no dry pockets.
  3. Temper the eggs: Place the pan over medium heat and cook, whisking constantly, until the mixture is steaming and just beginning to thicken. In a separate bowl, lightly beat the egg yolks. Slowly ladle about 1/2 cup of the hot mixture into the yolks, whisking constantly, then return the yolk mixture to the saucepan.
  4. Finish the custard: Continue cooking over medium heat, whisking steadily, until thick and glossy, 3–5 minutes. Remove from heat. Whisk in the butter and vanilla. The custard should be smooth and spreadable.
  5. Layer the pudding: Scatter a single layer of vanilla wafers across the bottom of the baking dish. Add a layer of banana slices. Spoon a third of the warm custard over the top, spreading gently. Repeat the layers—wafers, bananas, custard—until you’ve used everything, finishing with custard on top.
  6. Make the meringue: In a clean, grease-free bowl, beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Slowly add the sugar, 1 tablespoon at a time, and continue beating until glossy stiff peaks form. Beat in the vanilla.
  7. Top and seal: Spoon the meringue over the warm custard. Spread it to the edges of the dish to seal in the layers, then create soft swirls with the back of a spoon.
  8. Bake: Bake for 12–15 minutes, or until the meringue is golden brown on the peaks and set in the valleys.
  9. Cool and serve: Let the pudding cool for at least 20 minutes. Serve warm for a soft, spoonable texture, or chill for 2–4 hours for cleaner slices.