My mama's Southern old-fashioned banana pudding recipe has a perfectly creamy rich custard that's layered with ripe banana and Nilla wafers.
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The Lowdown of This Old Fashioned Banana Pudding Recipe
I consider my mama the queen of banana pudding. Every summer, my big daddy Sid asked for it daily as his lunch dessert. He would hurry home to have a helping before going back to work.
My mama’s recipe is very simplistic. The custard is cooked from scratch on the stovetop (none of that cream cheese and whipped topping business), then poured warm over layers of ripe banana slices and Nilla wafers, letting everything come together perfectly. Get into it.
Ingredients You’ll Need to Make Southern Banana Pudding
- Eggs: We use the yolks to develop that rich custard and the whites to whip into a meringue for the top.
- Sugar: Mama used granulated to sweeten the pudding base and meringue.
- Salt: Just a little kosher balances the sweetness.
- Cornstarch: This helps thicken our custard up. If you don’t have any around, use all-purpose flour. You might need a little bit more however.
- Milk: Mama used whole milk to get that smooth custard texture that’s also creamy. Half-and-half is a great substitute if you don’t have whole milk on hand.
- Butter: We add just a little to add some richness.
- Vanilla Extract: It adds some flavor and warmth to the pudding base and meringue.
- Cream of Tartar: This stabilizes the meringue so it stays light and fluffy.
- Nilla Wafers: We are old school so we don’t mess around with any of those chessman or shortbread cookies folks like to use nowadays but of course, you can sub in whatever you like here.
- Bananas: Make sure they are ripe. And of course, if you aren’t a fan, just leave them out completely.
How to Make Banana Pudding
1
Place
egg yolks in a medium glass or metal bowl.
2
Set
the bowl on a damp paper towel for stability when whisking. Whisk together with half the sugar.
3
In
a small bowl, stir together cornstarch and ½ cup milk. Set aside.
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.
5
While
whisking, slowly stream half of the hot milk into egg yolks.
6
Immediately
pour the tempered yolks back into the pan with the milk and return to the heat.
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.
8
Remove
from the heat and stir in butter and vanilla.
9
It
should not be super thick, but a softer set. Remember, it will continue to thicken as it cools.
10
In
a small bowl, mix the sugar and cream of tartar.
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.
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.
13
Stir
in the vanilla.
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.
15
In
a deep trifle dish, line the bottom and one layer up the side with cookies.
16
Top
with half of the sliced bananas.
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.
18
Gently
spread the meringue on top of the pudding. Using a spatula or back of a spoon, dip and swoop to create swirls.
19
If you want,
use a kitchen torch to brown the meringue.
Homemade Banana Pudding Recipe
My mama's Southern old-fashioned banana pudding recipe has a perfectly creamy rich custard that's layered with ripe banana and Nilla wafers.
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 10 servings
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
*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.
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.
Nutrition
Calories: 566kcal | Carbohydrates: 91g | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 435mg | Potassium: 504mg | Fiber: 3g | Sugar: 56g | Vitamin A: 421IU | Vitamin C: 6mg | Calcium: 140mg | Iron: 1mg
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How to serve Southern Banana Pudding
- Southern Comfort: Make some smothered pork chops, make a pot of pinto beans and serve up some Jiffy cornbread before digging into your banana pudding.
- Sunday Supper: Serve some fried catfish, black eyed peas and honey butter biscuits with your pudding for dessert.
- Summer BBQ: Get your rib tips and tequila lime chicken on the grill and make sure you serve up some southern potato salad, baked beans and fried corn. The banana pudding will be icing on the cake.
Honey glazed ham
is the ultimate main for a special holiday meal.
Southern green beans
with their tender smoked meat and potatoes are the perfect side for a holiday feast.
My mama’s candied sweet potatoes
are always on the menu. Made on the stove, they are easy but so delish!
Honey cornbread
with brown butter soaks up all the choices from the ham and candied sweet potatoes perfectly.
Recipe Substitutions and Variations
- Replace the meringue: If you aren’t a big fan, you can always top your pudding with whipped cream.
- Drizzle it up: I love adding a nice drizzle of caramel sauce over my banana pudding.
- Top it up: A nice sprinkle or addition of candied pecans can add some more texture.
Expert Tips and Tricks
- No Brown Bananas: Spray or toss your bananas in citrus juice before adding to your 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.
How to Store Old-Fashioned Banana Pudding
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.
Frequently Asked Questions
Can I use instant pudding?
You can do whatever you want boos but it won’t be my mama’s banana pudding. It won’t have that same flavor at the end of the day. Just sayin.
Can I make this banana pudding without bananas?
Absolutely boos. I know a ton of folks that prefer it without bananas. Make it exactly how you like it.
More Amazing Pudding Recipes
- Banana Pudding Cheesecake Blondies
- Banana Pudding Tiramisu
- Caramelized Banana Pudding Pie
- Rice Pudding
- Banana Pudding Pound Cake
*Did you make this recipe? Please give it a star rating and leave comments below!*
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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/