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. Plus tutorial video below.
This post may contain affiliate links. Read our disclosure policy.
Video Tutorial
My mama made so much banana pudding growing up that I truly consider her the ultimate pro. These are tips she shared with me.
- Browning: She likes to toss the banana slices in a little lemon juice before using them so they don’t turn brown.
- Temper your eggs: Don’t add hot liquid right to eggs unless you want them to scramble in your pudding. They must get up to temperature slowly.
- Ripe but firm: My mama says the best bananas to use are a little firm while still ripe.
- Rest overnight: This helps it set.
- Whip at room temp: Egg whites whip better this way.
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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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. 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 14: In a deep trifle dish, line the bottom and one layer up the side with cookies.
Step 15: Top with half of the sliced bananas.
Step 16: 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 17: Gently spread the meringue on top of the pudding. Using a spatula or back of a spoon, dip and swoop to create swirls. If you want, use a kitchen torch to brown the meringue.
Homemade Banana Pudding Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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. 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
-
- 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.
- 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
More Pudding Recipes
- Banana Pudding Cheesecake Blondies
- Banana Pudding Tiramisu
- Caramelized Banana Pudding Pie
- Banana Pudding Cheesecake
- Rice Pudding
- Banana Pudding Pound Cake
pinterest 
facebook 
twitter 
email
Why do you not list MILK in the ingredients? I did all the shopping, came home to get started and was like… DANG!!! Now I have to go back to the store for milk!
Seems obvious but for us overextended moms with too much on our plates… we need ALL the details.
Hi Lisa, milk is listed as 4 cups divided in the recipe card under the pudding ingredients. Maybe it was skipped over?
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/