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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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.
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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
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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. 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
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- 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
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Has she ever explained what the vinegar’s purpose is in the recipe? Will all the questions and comments I would expect a response.
Hi GK, thank you for your patience. I have been traveling for work so I hope you can be understanding of that. The vinegar helps to further stabilize the meringue. Please let me know if you have any additional questions.
The meringue never developed.
I have made meringue before but this didn’t work even after a few tries.
Can you make this in a traditional 2 quart dish instead of individual ramekins?
This pudding is DIVINE. I’ve never made banana pudding from scratch. I used whipping cream as the topping instead of meringue, and did it in a large container for a potluck dinner. It got rave reviews. A tiny bit labor intensive, but worth every effort. I will make this again and it would make a perfect banana cream pie filling. TO DIE FOR!
Yes it is ABSOLUTELY DEVINE!
Never put vinegar in meringue. Can you please tell me what is it’s purpose and how does it affect the taste?
Thanks for all the banana recipes. I so love banana pudding. I can’t wait for the weekend to make it.
Banana pudding is tasty-no mystery at all! And I love this recipe-it looks gorgeous and like it yields silky perfect pudding <3
Beautiful and adorable baby girl. Love the banana pudding recipe. Thanks for sharing.
I just recently started following you on your blog and I am delighted that I made this discussion. I have always wanted a recipe for homemade banana pudding. I have tried many of your recipes and they turned out great. Thanks.
I was sadden to read about the loss of your grandma. I have been praying without ceasing for your strength and peace. One of my favorite scripture is Isiah 26:1-5 which speak to peace.
Your daughter is adorable. Always let her know how much you love her and how you feel blessed that GOD trusted you to raise her. I am a GiGi of two beautiful granddaughters and they bring so much joy to my world.
Thanks for being a awesome role model to the women of the world.
Blessing to you.
Cannot wait to make this! I made a homemade banana pudding like this when I first got married. Haven’t done one from scratch since, shame on me lol. But I will very soooooon! Your sweet baby girl is adorable and so pretty. Enjoy every minute! Thanks so much for inspiring us.