Go Back
The Boat Shed Kitchen

Southern Banana Pudding

This old-fashioned Southern Banana Pudding is made from scratch with a silky stovetop pudding, layers of sliced bananas and vanilla wafers, and a glossy meringue topping that’s baked to perfection. It’s nostalgic, crowd-pleasing, and irresistibly delicious!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Bake Time + Chill Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings: 10
Calories: 290
Ingredients Method Notes

Ingredients
  

Bananas
  • 4 bananas sliced
Pudding
  • ¾ cup sugar
  • 4 tablespoons flour
  • 1/8 teaspoon salt
  • 1 whole egg
  • 3 cups milk
  • 4 egg yolks save whites for meringue
  • 1 teaspoon vanilla extract
Crust
  • 45 –50 vanilla wafers
Meringue
  • 4 egg whites
  • ¼ cup sugar

Method
 

  1. Preheat oven to 400°F (200°C). Grease a 13" x 9" casserole dish.
  2. Make the Pudding: In a saucepan, whisk together sugar, flour, salt, one whole egg, and milk.
  3. Add egg yolks and mix well.
  4. Cook over medium-low heat, stirring often, until thickened (about 10–15 minutes).
  5. Remove from heat and stir in vanilla extract.
  6. 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.