There’s something deeply nostalgic about a dish of warm banana pudding, especially one layered with vanilla wafers and topped with golden meringue.
Every time I make this Southern banana pudding, it brings back memories of family gatherings and cozy Sunday dinners. It’s comforting, rich, and exactly the kind of dessert that feels like a hug.
Why I Love This Recipe
I love this Southern banana pudding because it’s more than just a dessert—it’s tradition.
The homemade vanilla custard is luscious, the bananas are sweet and tender, and the meringue topping is light and crisp.
It’s a classic that never fails to impress, especially straight from the oven with that toasty meringue.
What You’ll Need (Ingredient Highlights)
Bananas: Ripe but not mushy bananas provide natural sweetness.
Vanilla Wafers: The perfect textural contrast to the creamy pudding.
Eggs: Used for both the custard and the meringue.
Milk & Flour: Thicken the pudding to silky perfection.
Vanilla extract: Essential for that signature old-fashioned flavor.
Pro Tips Before You Start
Always slice the bananas just before assembling to avoid browning.
Stir the custard constantly to prevent lumps.
For glossy, high peaks, ensure your egg whites are room temperature and beat until stiff.
Let the pudding chill before serving—it tastes even better after an hour in the fridge!
How to Make Southern Banana Pudding with Meringue
Step 1: Make the Pudding
In a saucepan, whisk together the sugar, flour, salt, one whole egg, and milk until smooth.
Add the four egg yolks and continue mixing well.
Place over medium-low heat and cook, stirring frequently, for about 10–15 minutes until thickened.
Remove from heat and stir in the vanilla extract.
Step 2: Build the Banana Pudding Layers
Grease a 13″ x 9″ casserole dish and preheat your oven to 400°F (200°C).
Line the bottom and sides of the dish with vanilla wafers.
Slice two bananas and layer them over the wafers.
Pour half of the warm pudding over this layer.
Slice two more bananas and place them over the pudding, then pour the remaining pudding on top to cover everything.
Step 3: Make the Meringue
In a large bowl, beat the egg whites until stiff peaks form.
Gradually add the sugar and continue beating until the meringue is glossy and firm.
Spread the meringue over the top of the pudding, sealing it to the edges to prevent shrinking.
Step 4: Bake and Chill
Bake for 8–10 minutes, or until the meringue is beautifully golden.
Let the banana pudding cool slightly, then refrigerate for at least 1 hour before serving for best results.
What to Serve It With
This dessert pairs beautifully with a cup of strong coffee or a glass of cold milk.
It’s also lovely served with fresh whipped cream or a drizzle of caramel sauce for extra indulgence.
Variations / Substitutions
No meringue? Use whipped cream as a simpler topping.
Don’t like wafers? Try graham crackers or shortbread cookies.
Make it lighter: Use low-fat milk and reduce the sugar slightly.
Storage & Leftovers
Store leftover banana pudding covered in the refrigerator for up to 3 days.
The bananas may darken slightly, but the flavor remains delicious.
Meringue can soften over time, so it’s best enjoyed fresh.
FAQs
Can I make banana pudding in advance?
Yes! Assemble and refrigerate without baking the meringue.
Add meringue and bake just before serving.
Can I use boxed pudding mix?
You can, but homemade custard makes a huge flavor difference.
Why is my pudding runny?
It may not have cooked long enough. Be sure to simmer until thickened.
Can I use cornstarch instead of flour?
Yes, cornstarch is a good substitute—use about 2 tablespoons.
Do I have to use meringue?
Not at all! Whipped cream is a great alternative.
How do I keep bananas from browning?
Slice them just before assembling and fully cover with pudding.
Can I freeze banana pudding?
It’s not recommended—freezing affects the texture of both bananas and custard.
Final Thoughts
This Southern banana pudding with meringue is more than just a recipe—it’s a celebration of comfort and tradition.
Whether you’re making it for a holiday meal or just a weeknight treat, it’s guaranteed to warm hearts and satisfy cravings.
Southern Banana Pudding
Ingredients
Method
- Preheat oven to 400°F (200°C). Grease a 13" x 9" casserole dish.
- Make the Pudding: In a saucepan, whisk together sugar, flour, salt, one whole egg, and milk.
- Add egg yolks and mix well.
- Cook over medium-low heat, stirring often, until thickened (about 10–15 minutes).
- Remove from heat and stir in vanilla extract.
- See full steps with tips & photos → https://theboatshedcafe.com/southern-banana-pudding/
Notes
- For an extra-deep banana flavor, let the pudding chill overnight.
- Use firm but ripe bananas for the perfect texture in every bite.
- Avoid overbaking the meringue—it should be just golden, not dry.
