Name: Southern Banana Pudding
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 3/4 cup granulated sugar; 1/3 cup all-purpose flour; 1/4 teaspoon salt; 4 large egg yolks, lightly beaten; 2 cups whole milk; 2 tablespoons unsalted butter; 2 teaspoons pure vanilla extract; 1 box (12 oz) vanilla wafers (such as Nilla Wafers); 5 ripe but firm bananas, sliced 1/4-inch thick; 4 large egg whites, at room temperature; 1/4 teaspoon cream of tartar; 1/2 cup granulated sugar; 1/2 teaspoon vanilla extract

A true Southern classic, this layered banana pudding features silky vanilla custard, ripe bananas, and crisp vanilla wafers crowned with a billowy toasted meringue. Served chilled, it is the ultimate nostalgic dessert for church suppers, family reunions, and summer picnics.

Prep Time25 mins

Cook Time20 mins

Total Time45 mins

Servings8

Yield8 servings

Nutrition Facts

Per serving (estimated)

385 kcalCalories
12 gFat
5 gSaturated Fat
62 gCarbs
2 gFiber
42 gSugar
7 gProtein
210 mgSodium
380 mgPotassium
120 mgCalcium
1.5 mgIron
6 mgVitamin C
220 mcgVitamin A

Ingredients

For the vanilla custard

3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
4 large egg yolks, lightly beaten
2 cups whole milk
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract

For assembly

1 box (12 oz) vanilla wafers (such as Nilla Wafers)
5 ripe but firm bananas, sliced 1/4-inch thick

For the meringue topping

4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

Directions

In a heavy saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk until smooth, then cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 8 to 10 minutes.
In a small bowl, whisk the egg yolks. Slowly temper about 1 cup of the hot milk mixture into the yolks, then return the yolk mixture to the saucepan. Cook and stir for 2 more minutes until thickened.
Remove from the heat and stir in the butter and vanilla extract. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming and let cool slightly.
Preheat the oven to 350°F (175°C). In a 9×13-inch baking dish, arrange a single layer of vanilla wafers, breaking some to fill gaps. Top with a layer of banana slices, then spread one-third of the custard. Repeat layers twice more, finishing with custard on top.
For the meringue, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the sugar, beating on high until stiff, glossy peaks form, about 4 minutes. Beat in the vanilla.
Spread the meringue over the custard, sealing it to the edges of the dish to prevent weeping. Use the back of a spoon to create decorative peaks.
Bake for 15 to 20 minutes, or until the meringue is golden brown. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight before serving.
Spoon into bowls and serve chilled, making sure each portion gets wafers, bananas, custard, and meringue.

Cook’s Notes

Use just-ripe bananas with no brown spots so they hold their shape and won't turn mushy as the pudding chills.
For a shortcut, you can substitute the homemade custard with two 3.4 oz boxes of instant vanilla pudding prepared with whole milk, though the from-scratch version is more authentic.
To prevent the meringue from weeping, make sure to seal it completely against the edges of the dish and refrigerate as soon as it has cooled slightly.
For best flavor and texture, make the pudding a day ahead and let it chill overnight so the wafers soften and the flavors meld.
If you prefer a no-bake version, skip the meringue and top with sweetened whipped cream instead.