My mama’s Southern homemade banana pudding recipe is very simple. The classic Mississippi way involves cooking a vanilla custard on the stovetop (none of that cream cheese and whipped topping business), then pouring over banana slices and Nilla wafers before topping with meringue.
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How to Make Banana Pudding
Make the Pudding
Step 1: Place egg yolks in a medium glass or metal bowl.
Step 2: Set the bowl on a damp paper towel for stability when whisking. Whisk together with half the sugar.
Step 3: In a small bowl, stir together cornstarch and ½ cup milk. Set aside.
Step 4: In a medium, heavy-bottom saucepan, add the remaining half of sugar, salt, and 3 ½ cups of milk. Heat over medium until the milk steams. DO NOT BOIL.
Step 5: While whisking, slowly stream half of the hot milk into egg yolks.
Step 6: Immediately pour the tempered yolks back into the pan with the milk and return to the heat.
Step 7: Whisking vigorously and ensuring to get the bottom and corners of the pan, add in cornstarch slurry. Continue whisking until it thickens, about 15 minutes.
Step 8: Remove from the heat and stir in butter and vanilla.
Step 9: It should not be super thick, but a softer set. Remember, it will continue to thicken as it cools.
Make the Meringue
Step 10: In a small bowl, mix the sugar and cream of tartar.
Step 11: In the bowl of a stand mixer fitted with the whisk attachment, add egg whites. Slowly on medium speed until white foam appears, for about 1 minute.
Step 12: Slowly pour in the sugar, about 1 teaspoon at a time. When all the sugar is added increase the speed to high and continue whipping until stiff peaks form, about 6-7 minutes.
Step 13: Stir in the vanilla.
Step 14: The meringue will become billowy and very white, then when stiff, will look like shaving cream and hold its shape when the whisk is removed.
Assemble It
Step 15: In a deep trifle dish, line the bottom and one layer up the side with cookies.
Step 16: Top with half of the sliced bananas.
Step 17: Next, pour in half of the pudding and spread with a spatula and let settle into corners. Repeat with remaining cookies, bananas, and pudding.
Step 18: Gently spread the meringue on top of the pudding. Using a spatula or back of a spoon, dip and swoop to create swirls.
Step 19: If you want, use a kitchen torch to brown the meringue.
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Homemade Banana Pudding Recipe
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Ingredients
For the Pudding
- 6 large eggs separated and room temperature (reserve whites)
- 2/3 cup granulated sugar
- ½ teaspoon kosher salt
- 4 tablespoons cornstarch
- 4 cups milk divided
- 2 tablespoon unsalted butter cold
- 4 teaspoons vanilla extract
For the Meringue
- 6 reserved egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- 2 teaspoons vanilla extract
For Assembly
- 1 box Nilla wafer cookies plus extra for garnish
- 6 large ripe bananas cut into ½ inch slices
Instructions
For the Pudding
- Place egg yolks in a medium glass or metal bowl. Set the bowl on a damp paper towel for stability when whisking. Whisk together with half the sugar.
- In a small bowl, stir together cornstarch and ½ cup milk. Set aside.
- In a medium, heavy-bottom saucepan, add the remaining half of sugar, salt, and 3 ½ cups of milk. Heat over medium until the milk steams. DO NOT BOIL.
- While whisking, slowly stream half of the hot milk into egg yolks. Immediately pour the tempered yolks back into the pan with the milk and return to the heat.
- Whisking vigorously and ensuring to get the bottom and corners of the pan, add in cornstarch slurry.
- Continue whisking until the mixture thickens, about 15minutes. The mixture is ready when thickened and the whisk leaves a trail and gentle plop when removed from the pudding. This will not be super thick, but a softer set; it will continue to thicken as it cools. Remove from the heat and stir in butter and vanilla. Cover the pudding with plastic wrap directly on the surface to avoid developing a skin on top and chill for at least 2 hours.
For the Meringue
- In a small bowl, mix the sugar and cream of tartar.
- In the bowl of a stand mixer fitted with the whisk attachment, add egg whites. Beat on medium speed until white foam appears, for about 1 minute.
- Slowly pour in the sugar, about 1 teaspoon at a time. When all the sugar is added increase the speed to high and continue whipping until stiff peaks form, about 6-7 minutes. The meringue will become billowy and very white, then when stiff, will look like shaving cream and hold its shape when the whisk is removed.
- Stir in vanilla.
To Assemble
- In a deep trifle dish, line the bottom and one layer up the side with cookies. Top with half of the sliced bananas.
- Next, pour in half of the pudding and spread with a spatula and let settle into corners. Repeat with remaining cookies, bananas, and pudding.
- Gently spread the meringue on top of the pudding. Using a spatula or back of a spoon, dip and swoop to create swirls.
- Use a kitchen torch to brown the meringue.
- Serve immediately.
Video
Notes
To make ahead, make the pudding as directed and assemble the dish through step 2. Cover the pudding with plastic wrap directly on the surface to avoid developing a skin on top. When ready to serve, make the meringue and top the pudding and torch as directed.
If you don’t have a kitchen torch, alternatively, you can make this recipe with a couple of changes:
Instead of using a trifle dish, use a 3-quart oven safe glass dish, with at least 3 inch high sides.
Preheat your oven to 350°F and place the rack 5 inches from the heating element. Then, make the meringue and assemble as directed. Place the pudding in the oven and bake for 10-12 minutes until lightly toasted (up to 15 if you like a more toasted meringue).
Remove from the oven and serve warm.
Eggs separate best cold, so separate your eggs straight from the refrigerator. However, egg whites whip up best at room temperature, so let them sit out for about 30 minutes before making the meringue.
Since egg whites don’t whip properly in the presence of fat, make sure to separate your eggs cleanly, meaning no trace of yolks in your whites. Also, double check that the inside of your stand mixer bowl and whisk are squeaky clean. Storage Refrigerated banana pudding can last up to 2-3 days before those bananas become too soft and dark. I don’t suggest freezing any leftovers since the texture of the custard as well as the bananas will change noticeably. Ingredient Swaps and Information
- Eggs: We separate these. Yolks for the custard and whites for the meringue. Make sure you separate carefully so yolk doesn’t get into the whites. It makes it harder to get to stiff peaks.
- Sugar and salt: Granulated sugar is best here.
- Cornstarch: If you don’t have any to thicken the custard, use all-purpose flour. You might need a little bit more.
- Milk: Whole milk is best. Half-and-half is a great substitute as well.
- Cream of Tartar: Don’t skip using this. It stabilizes the meringue.
- Nilla Wafers: We are old school so we we use the OG but feel free to substitute with chessman or shortbread cookies.
- Bananas: Make sure they are ripe. And of course, if you aren’t a fan, just leave them out completely.
Nutrition
Recipe Tips
- Browning: Toss your bananas in lemon juice before adding to the pudding so they don’t turn brown.
- Carefully temper your eggs: Be sure not to skip this step. You don’t want scrambled eggs in your pudding.
- Ripe but firm: We want perfectly sweet bananas that are still a little firm so they don’t turn to mush in the pudding.
- Let it rest overnight: I love to make my banana pudding ahead of time so it really comes together before serving it up.
- Whip at room temp: Egg whites whip up better at room temp.
More Pudding Recipes
- Banana Pudding Cheesecake Blondies
- Banana Pudding Tiramisu
- Caramelized Banana Pudding Pie
- Banana Pudding Cheesecake
- Rice Pudding
- Banana Pudding Pound Cake
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I’ve been wanting a easy from scratch recipe for banana pudding and you came to the rescue! I can’t wait to try it, I’ll post an additional review after it’s done!
I’ve made this for Christmas a few years in a row now and I always keep the whipping cream in step 3 separate from the banana cream/pudding in step 2. I layer the banana portion in step 2 first and then layer the whipped cream on top. This way you have a thicker, banana layer on the bottom with creamy whipped cream on top. I then top with Chessman butter cookies. I skip the meringue because it’s already perfect as is.
That sounds amazing. Gotta try it.
My husband, son, Grandma and I loved this! We ate it while it was still hot without the meringue. Would the pudding turn out if I used less sugar? What is the smallest amount of sugar I could get away with using?
We only had 1% milk (instead of whole milk with half and half) and yet it still turned out perfect for us! I also skipped the 2 cups of heavy cream since Grandma has to watch how much cream she eats. Thank you for inspiring me to try making banana pudding!
The recipe itself doesn’t include cookies in the ingredients list. It probably should so people that save or print just the recipe will remember to buy them.
This is the best banana pudding I have ever made, I used coconut milk instead of whole milk which made it fantastic, and rich and I did not use the cookies, I am gluten free and it was not necessary! I’m going to make this for my granddaughter and daughter they will love it. My husband said it was the best ever!! Thanks for the recipe
Taste great but has more of a mousse like consistency after adding the heavy cream. Was looking for more of a thicker banana pudding since I’m using it as a cake filling.
My banana pudding came at with a whipped texture after adding the cream.
I have my fingers crossed hoping that’s what you mean by “creamy”
It’s my first time tasting creaming banana pudding.
Hello looking for a recipe for homemade yellow and caramel cake do not want butter cream but the old fashion caramel frosting. I have already order your book waiting for it in the mail. Hope you can help have a great day.
Hi Brenda, you can find my caramel cake here: https://grandbaby-cakes.com/caramel-cake/