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Classic Southern Banana Pudding

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A nostalgic Southern comfort dessert featuring homemade vanilla pudding, ripe bananas, vanilla wafers, and a fluffy meringue topping. Easy to make and perfect for gatherings.

Ingredients

Scale
  • 2 cups whole milk (cold)
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large egg yolks (room temperature)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons unsalted butter (softened)
  • 4–5 ripe bananas, sliced evenly
  • 45–50 vanilla wafers
  • 4 large egg whites (room temperature)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Vanilla Pudding: In a medium saucepan, whisk together sugar, flour, and salt. Gradually pour in cold milk while whisking to prevent lumps. Cook over medium heat, stirring constantly, until thickened and bubbling, about 7-10 minutes.
  2. Temper the Egg Yolks: Lightly beat egg yolks in a separate bowl. Slowly add about 1 cup of hot pudding mixture into the yolks while whisking constantly. Pour yolk mixture back into saucepan and cook for 2 more minutes, stirring continuously until thickened. Remove from heat.
  3. Add Butter and Vanilla: Stir in softened butter and vanilla extract until combined. Transfer pudding to a clean bowl, cover with plastic wrap pressed on the surface, and let cool to room temperature. Chill if desired.
  4. Slice Bananas and Prepare Layers: Slice bananas evenly. In a 9×13 inch baking dish, layer vanilla wafers, banana slices, and pudding. Repeat layers, finishing with pudding on top.
  5. Make the Meringue Topping: In a clean, grease-free bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar one tablespoon at a time, increasing speed to high. Beat until stiff, glossy peaks form. Fold in vanilla extract gently.
  6. Top and Bake: Spread meringue evenly over pudding layers, sealing edges to prevent shrinking. Bake in preheated 350°F (175°C) oven for 10-12 minutes until meringue is golden brown.
  7. Cool and Serve: Let pudding cool at least 30 minutes before serving to allow flavors to meld and pudding to set.

Notes

Whisk constantly when cooking pudding to avoid lumps. Temper egg yolks slowly to prevent scrambling. Use room temperature eggs for best meringue results. Seal meringue edges to prevent shrinking. Watch meringue closely to avoid overbaking. Slice bananas just before assembling to prevent browning; toss with lemon juice if prepping early. For a no-bake option, skip oven and top with whipped cream instead of meringue.

Nutrition

Keywords: banana pudding, southern dessert, homemade pudding, meringue topping, comfort food, vanilla wafers, classic dessert

Find it online: https://shimmersnack.com/classic-southern-banana-pudding-recipe-easy-homemade-comfort-dessert/