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Homemade Banana Pudding

Homemade Banana Pudding is the perfect Southern dessert. The combination of vanilla pudding, made from scratch, vanilla wafers, fresh bananas, and meringue make up a delectable treat.

Old Fashioned Banana Pudding

Picture of banana pudding

This old fashioned banana pudding is something you’ll want to make over and over again. 

With layers of Nilla Wafers, homemade pudding, and meringue you just can’t go wrong.

And this recipe is a hit not only in the south, but everywhere. 

Overall this Homemade Banana Pudding is one of my favorite desserts. It’s one of those Southern staples. Plus, it’s the Tennessee State dessert.

If you’re short on time, you can make this easy banana pudding with instant pudding, but the homemade version wins out every time.

In fact, you can make the homemade pudding the day before, keep it in the refrigerator, and use it the next day when you’re ready to put the dessert together.

Generally speaking, the dessert makes an entire 13″ x 9″ pan so there is plenty to go around.

Full printable recipe with measurements and instructions at the bottom of the post in the recipe card

Step-By-Step Instructions For Nilla Wafer Banana Pudding

Picture of flour in a saucepan.

First, you’re going to start off by adding sugar to a saucepan.

Picture of flour and sugar in a saucepan

Secondly, add the flour and salt to the saucepan.

Picture of eggs and flour in a saucepan

Thirdly, add one whole egg to the saucepan. You’ll be adding just the yolks in a minute.

Picture of milk in a saucepan.

Milk is the next ingredient to add.

Picture of yolks and milk in a saucepan.

Now, add the four egg yolks. (Save the whites for your meringue). Mix everything together well and cook over the stovetop on medium-low. Stir frequently to keep the lumps out.

I use a whisk to mix the ingredients because it tends to help get all of the lumps out. 

Usually, it will take about 10-15 minutes to thicken. It will thicken more as it cools.

Once the pudding cooks, add the vanilla and stir.

Picture of cookies and bananas in a casserole dish

While your pudding is cooking, spray the bottom of a 13″ x 9″ casserole dish. Then, line the dish with vanilla wafers.

Slice two bananas and place them on top of the vanilla wafers. Set the dish aside until the pudding is done.

Picture of banana pudding in a casserole dish.

Once the banana pudding is finished cooking, pour half of it over the bananas and vanilla wafers.

Slice the other two bananas and spread the slices out on top of the pudding. Then add the remainder of the pudding on top.

Tip: Pour slowly or you will send vanilla wafers hither and yon. They will spread out and you will have to find them in the pudding and push them back to where they belong.

I am speaking from experience. I have done this more than once with several different recipes.

Picture of meringue on top of banana pudding

After you get done pouring the pudding into the casserole dish whip up the meringue and spread it on top of the pudding.

How to make meringue:

  • Add the egg whites to a medium-sized bowl.
  • Whip the egg whites with a hand mixer or stand mixer until stiff peaks form.
  • Add the sugar and mix until well blended.
  • Spread over the banana pudding.

Additionally, some people use cream of tartar for making egg whites. It will make the meringue a bit fluffier, so you can add a small amount to the meringue if you’d like.

If you do want to add some cream of tartar, use about 1/8 teaspoon per egg white.

Meringue tips:

  • When you add the egg whites to the bowl, make sure the bowl is dry and that you don’t have a drop of water or any other liquid in there. Anything other than the egg whites will keep the meringue from fluffing up.
  • Make sure you don’t get any yolk in the egg whites. Even a drop of yolk will keep your whites from fluffing up.
Picture of banana pudding

Bake the Nilla Wafer banana pudding recipe for about 8-10 minutes or until the meringue is browned on top.

You can allow the pudding to cool, or you can be like me and eat some warm. I can’t help myself. The banana pudding recipe is so delicious while it’s warm.

I will eat it cold, too. Just give me a plate of homemade banana pudding recipe and I will eat every bite.

Having said that, if you refrigerate the pudding before you eat it, it will set up a little bit more firm.

Picture of banana pudding

Ingredients for easy banana pudding:

  • Bananas
  • Flour
  • Salt
  • Sugar
  • eggs
  • milk
  • vanilla
  • vanilla wafers
  • meringue
Picture of banana pudding on a plate

Can banana pudding be made a day ahead?

Yes, but only the pudding. If you make the entire dessert, the meringue will wilt a little and the vanilla wafers will soak up the pudding and be soggy. So, just make the pudding the day before and put the rest of the dessert together the next day and you’ll save some time.

How long is homemade pudding good for?

Homemade pudding will last in the fridge for almost a week.

How ripe should bananas be for banana pudding?

Bananas need to be very ripe for this particular dessert. The peel should be yellow with some brown specks.

Picture of bananas and banana pudding

Other delicious banana desserts:

Picture of banana pudding on a plate.

Homemade Banana Pudding

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes

Homemade Banana Pudding is the perfect Southern dessert. The combination of vanilla pudding, made from scratch, vanilla wafers, fresh bananas, and meringue make up a delectable treat. 

Ingredients

  • 4 Bananas

Pudding

  • 3/4 cup sugar
  • 4 Tbsp. flour
  • 1/8 tsp. salt
  • 1 whole egg
  • 3 cups milk
  • 4 egg yolks (save the whites for meringue)
  • 1 tsp. vanilla

Crust

  • 45-50 vanilla wafers

Meringue

  • 4 egg whites
  • 1/4 cup sugar

Instructions

Preheat oven to 400-degrees. Grease 13" x 9" casserole dish.

Pudding

  1. Add the sugar, flour, salt, one whole egg, and milk to a saucepan. Mix together well.
  2. Add the four egg yolks and mix well.
  3. Cook over medium-low heat until thickened, stirring frequently. The sauce takes about 10-15 minutes to thicken.
  4. Once the sauce is done cooking, add the vanilla and stir.

The Crust

  1. Line the bottom and sides of a casserole dish with vanilla wafers.
  2. Slice two bananas over the vanilla wafers, just before the pudding is done, so they do not brown.
  3. Pour half of the pudding over the wafers and bananas.
  4. Slice two more bananas over the pudding.
  5. Pour the remainder of the pudding over the bananas.

Meringue

  1. In a large bowl, whip the egg whites until they form stiff peaks.
  2. Add the sugar and mix until blended.
  3. Spread over the pudding mixture and bake for 8-10 minutes or until meringue is golden brown.
  4. Let cool in the refrigerator for at least an hour before serving.

Notes

You can eat the banana pudding right out of the oven, but it will not be as thick. It will thicken in the refrigerator.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 82mgSodium: 145mgCarbohydrates: 42gFiber: 1gSugar: 27gProtein: 6g

Nutrition is approximate.

Did you make this recipe?

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Find more recipes at Julia’s Simply SouthernSouth Your Mouth, and Southern Home Express

Kim

Saturday 21st of August 2021

Wow!!!! I made your banana pudding today. I followed the recipe as oosted and it came out amazing! Thank you for aharing the goodness!

Julie Pollitt

Monday 23rd of August 2021

Yay! That's awesome!! Thanks for sharing!

Ruth Franklin

Thursday 8th of July 2021

I have found if I use a touch of .lemon juice on the banana slices they will not turn brown before all the pudding has been eaten

Julie Pollitt

Friday 9th of July 2021

Thanks for the tip, that's good to know! You are all so helpful! :)

Richard

Tuesday 25th of May 2021

Do you need to cool the pudding before spreading it over the bananas/wafers or just straight of the burner?

Julie Pollitt

Tuesday 25th of May 2021

Hi Richard,

Yes, you can pour the pudding straight off the burner. You will be layering, so I usually cut the bananas right before I pour the pudding over them. Be careful pouring, because it can move the wafers and bananas to the side if you pour too quickly. You can let the pudding cool, if you'd like to, but it will thicken some as it cools and it's easier to pour when it's not as thick. Hope you love it!

Sonja

Friday 14th of May 2021

Can I use 2% milk?

Julie Pollitt

Sunday 16th of May 2021

I think 2% will be fine. I hope you love it!

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