Traditional Southern Banana Pudding
This classic Southern banana pudding starts with a layer of Nilla wafers, sliced bananas, homemade vanilla pudding, and is topped with piles of meringue. Eat it warm (the Southern way), or after it’s been chilled!
Quite a long time ago (seven years, to be exact), I shared a recipe for Southern banana pudding with you all. It had Nilla wafers, sliced bananas, even homemade vanilla pudding, and I topped it with homemade whipped cream.
If you’re from the south, you probably just cringed.
I received tons of comments from readers about how true banana pudding should be made with meringue on top, not whipped cream. And it really should be eaten warm, not cold. I’m not going to lie… I much prefer whipped cream to meringue and I like my pudding cold, not warm, but I put it on the back burner and figured I would give it a go one day.
MY OTHER RECIPESWell, it’s here! And it only took seven years 😂
Since making the original banana pudding recipe, I’ve dabbled in the world of pavlova (traditional, chocolate, and even layered), and fell in love with lemon meringue pie bars. Which is to say, my taste buds have evolved and I’ve definitely come around to the idea of meringue on top of my banana pudding. So I went all guns blazing into this totally homemade Southern banana pudding recipe, and I was thrilled with the results.
I mean, LOOK at that massive pile of meringue down there… perfectly glossy, stiff peaks are one of my favorite kitchen accomplishments, and they were plentiful in this recipe!
The verdict? I loved it!
The meringue gave it an airiness with a subtle toasty flavor that you miss with the whipped cream. I did have a bowlful warm, and was actually surprised by how much I liked it. I really doubted that I would like it at all, but it was delicious. I think I still prefer my pudding chilled, but there was something so satisfying and comfort food-like about digging into a bowl of warm pudding. I totally get it now.
If you’ve never experimented with the real deal Southern pudding, give it a shot! It’s not at all difficult and you’ll probably be surprised by how much you like it!
One year ago: Roasted Corn and Poblano Chowder
Two years ago: Ice Cream Sandwich Sundae Icebox Cake
Five years ago: Rocky Road Chocolate Bark
Seven years ago: How to Make Perfect Homemade Popcorn
Eight years ago: Brown Sugar Bacon Buttermilk Waffles
Traditional Southern Banana Pudding
Traditional banana pudding straight from the south – Nilla wafers, sliced bananas, homemade vanilla pudding, and a gorgeous meringue.
Ingredients:
For the Pudding
- 1 cup (198 grams) granulated sugar
- ½ cup (71 grams) all-purpose flour
- ¼ teaspoon kosher salt
- 3½ cups (840 ml) whole milk, divided
- 8 egg yolks
- 1 tablespoon unsalted butter
- 1½ teaspoons vanilla extract
For the Assembly
- 1 (11-ounce) box vanilla wafers
- 6 medium bananas, sliced ½-inch thick
For the Meringue
- 8 egg whites
- 1 teaspoon cream of tartar
- 1â…“ cups (265 grams) granulated sugar
Directions:
- Preheat oven to 350 degrees F.
- Make the Pudding: In a medium bowl, whisk together the sugar, flour, and salt. Whisk in ½ cup of the milk and the egg yolks. In a large saucepan, place the remaining 3 cups milk. Bring to a simmer over medium heat, stirring frequently. Whisk 1 cup of the hot milk into the egg mixture. Whisk the egg mixture into the remaining hot milk in the saucepan. Bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, until thickened, about 3 minutes more. Remove from heat. Add the butter and vanilla, stirring until the butter is melted. Set aside to cool slightly while you prepare the remaining ingredients.
- Assemble the Dish: Arrange vanilla wafers in the bottom of a 9×13-inch baking dish (you can reserve some to garnish, if you wish), and top with the banana slices. Pour the pudding through a fine-mesh sieve over the bananas and spread into an even layer.
- Make the Meringue: In a large bowl, beat the egg whites and cream of tartar with a mixer on high speed until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Spoon the meringue over the pudding, spreading it right up to the edges of the pan.
- Bake until the meringue is lightly browned, 10 to 15 minutes. Garnish with vanilla wafers, if desired. Let cool for 10 minutes before serving.
Recipe Notes:
- I don’t recommend using super ripe bananas in this recipe, as they will break down too much when the pudding is in the oven.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe from Taste of the South magazine)
All images and text ©
Grew up in Pittsburgh, but have lived in the South for 30 years. During that time I’ve worked at perfecting Southern Cooking. Â The one mistake everyone makes at least once is trying to make the pudding with skim milk. It simply won’t thicken without the fat from whole milk.Â
Love your blog….and like you, prefer it cold with whipped cream 🙂
Ahhh yes, I’ll add that to the recipe notes, Emmy, thanks for reminding me! We only use whole milk in our house (for everything) so I sometimes forget to mention when it’s actually necessary!
 Banana putting is one of my all-time favorites. It’s such a delicious traditional dessert that never goes out of style, and it’s good for every occasion.Â
I’m with you I prefer the whipped cream and cold. With this being a Canadian holiday weekend & company coming this will be one for the table.
Have a great holiday weekend, Suzanne! I hope you enjoy the banana pudding!
My Southern family members love it with the meringue. I have learned to like it both ways. Although, I prefer the whipped cream version a tad more. Can’t wait to try your recipe. Thanks for sharing!Â
You’re welcome, I hope you enjoy it!
My husband loves banana pudding! I need to make this for him soon!
Paige
http://thehappyflammily.com
Have lived in Texas my entire life and have never had tasted banana pudding with meringue on it. I don’t even like meringue on pies. Yours looks so pretty and think it would serve several. Have never had any with whipped cream.
To prevent the banana slices from turning black I let the custard mixture cool completely before assembling the pudding. Thank you for posting this recipe. Â I love homemade banana pudding.
Great tip Briana, thank you for sharing!
Do you think I could use a kitchen torch on the meringue, instead of putting it in the oven? Or is the oven necessary as part of cooking the pudding?
Thanks!
Hi Sophia, You could use a torch, but it going into the oven sort of “melds” all of the flavors together, so I don’t think I would skip it if you don’t have to.
can this be made with half and half instead of whole milk? We never buy whole ilk cause we usually use skim milk for recipes.
Hi Laura, As long as it’s not fat free half and half, I think that would be fine. The pudding needs the fat from the dairy to set up properly.
I’ve also lived in Texas my whole life (40+ years) and have never heard of meringue on Banana Pudding. Trust me, this is one of my favorite desserts! The “south” is a big place… I was shocked when I drove 24 hours northeast to the Maryland/Virginia line and found out the people there think they are in the South! Haha Anyway, I’m sure this version is delicious (as many of your things are!!!) but I think I’ll leave the meringue for the key lime pie and stick to the whipped cream on this one  like you. It’s especially tasty on day 2, assuming it’s that long!
This was melt in your mouth scrumptious. Wouldn’t change a thing. Â