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 makes it a dessert worthy of holidays. It’s super easy to make and only requires a few pantry ingredients.
Prep Time: 5 minutes
Cook Time: 25 minutes + 30 minutes
Additional Time (Refrigerator): 1 hour
Total Time: 2 hours
Servings: 12 servings
Preparation Level: Beginner +
What We Love About This Old Fashioned Banana Pudding
- Banana pudding is incredibly easy to make with simple ingredients. The hardest part of this recipe is waiting for it to set up.
- You can make the pudding up to a week ahead, add the meringue, and bake it the day you are ready.
- The recipe can be frozen, but it’s definitely better fresh.
- It’s versatile. You can use graham crackers or lady fingers instead of Nilla Wafers. Make it with strawberries or peaches instead of bananas. Use skim milk if you want less fat, or add almond milk for a different flavor.
- It makes enough for a crowd.
This homemade recipe is a hit not only in the South but everywhere. We love it at family gatherings (the whole family loves it), church potlucks, holidays, or any time in between. Overall, homemade banana pudding is one of my favorite desserts. It’s a Southern staple, as well as the Tennessee State dessert.
If you’re short on time, you can make banana pudding with instant pudding mix, but the homemade version always wins out.
Ingredients
- Bananas
Pudding
- White granulated sugar
- All-purpose flour
- Salt
- Egg
- Milk
- Egg yolks (save the whites for meringue)
- Vanilla extract
Crust
- Nilla wafers
Meringue
- Egg whites
- White granulated sugar
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
First, you will start by adding sugar to a medium saucepan on top of the stove.
Secondly, add the flour and salt to the saucepan.
Thirdly, add one whole egg to the saucepan. In a minute, you’ll add just the yolks.
Milk is the next ingredient to add.
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. Once the pudding cooks, add the vanilla extract and stir. Usually, it will take about 10-15 minutes to thicken. It will thicken more as it cools. I use a whisk to mix the ingredients because it tends to help get all of the lumps out.
While your pudding is cooking, spray the bottom of a 13″ x 9″ casserole dish. Then, line the bottom and edge of the dish with delicious crunchy vanilla wafers. Slice two bananas and place them on top of the vanilla wafers. Set the dish aside until the pudding is done.
The layers of Nilla Wafers will soften after you add the pudding mix, and they taste amazing. You can use either Nilla Wafers or generic brands. I’ve used both, and they both taste great. And, if you really love them, you can add a few additional Nilla Wafers to the 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.
After you pour the pudding into the casserole dish, whip up the meringue and spread it on top of the pudding. You can use Cool Whip to top the banana pudding, but there’s nothing better than homemade meringue.
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 to make egg whites. It will make the meringue a bit fluffier, so you can add a small amount 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 it is dry and that there is no water or other liquid in it. Anything other than the egg whites will keep the meringue from fluffing up.
- Make sure there is no yolk in the egg whites. Even a drop of yolk will prevent the whites from fluffing up.
- If you’re using your stand mixer, you can use the whisk attachment for the meringue.
Bake for about 8-10 minutes or until the meringue is browned on top. You can allow the pudding to cool to room temperature, 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 be a bit firmer.
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.
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?
You need ripe bananas for this particular dessert. The peel should be yellow with some brown specks.
How Do I Store The Southern Banana Pudding?
You can store the banana pudding in an airtight container in the refrigerator. If you don’t have a container, you can cover it with plastic wrap, but be careful because when you take it off, it can peel off the meringue. So, you’ll have to create a little space between the meringue and the plastic wrap.
Can Banana Pudding Be Frozen?
Yes, you can freeze banana pudding. Just make sure you keep it in an airtight and freezer-safe container.
Other Delicious Banana Desserts:
- Banana Nut Bread with Pecans
- Praline Pecan Banana Cake
- Mega Moist Banana Bread
- Old Fashioned Pineapple Upside Down Cake
Homemade Banana Pudding
Ingredients
- 4 Bananas
Pudding
- 3/4 cup sugar
- 4 Tablespoon flour
- 1/8 teaspoon salt
- 1 whole egg
- 3 cups milk
- 4 egg yolks save the whites for meringue
- 1 teaspoon vanilla extract
Crust
- 45-50 vanilla wafers
Meringue
- 4 egg whites
- 1/4 cup sugar
Instructions
- Heat oven to 400-degrees. Grease 13" x 9" casserole dish.
Pudding
- Combine sugar, flour, salt, one whole egg, and milk in a saucepan. Mix together well.
- Add the four egg yolks and mix well.
- Cook over medium-low heat until thickened, stirring frequently. The sauce takes about 10-15 minutes to thicken.
- Once the sauce is done cooking, add the vanilla and stir.
The Crust
- Line bottom and side of the casserole dish with vanilla wafers.
- Slice two bananas over the vanilla wafers, just before the pudding is done, so they do not brown.
- Pour half of the pudding over the wafers and bananas.
- Slice two more bananas over the pudding.
- Pour the remainder of the pudding over the bananas.
Meringue
- In a large bowl, whip the egg whites until stiff peaks form.
- Add the sugar and mix until blended.
- Spread on top of pudding mixture and bake for 8-10 minutes or until meringue is golden brown.
- Let cool in the refrigerator for at least an hour before serving.
Video
Notes
Nutrition
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