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.
If you’re short on time, you can make the 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.
Recipe and printable instructions listed below
First, you’re going to start off by adding sugar to a saucepan.
Next, add the flour and salt to the saucepan.
Add one whole egg to the saucepan. You’ll be adding just the yolks in a minute.
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.
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.
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.
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.
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.
- 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.
Bake the homemade banana pudding 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. It’s 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.
- vanilla wafers
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.
- 4 Bananas
- 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
- 45-50 vanilla wafers
- 4 egg whites
- 1/4 cup sugar
Preheat oven to 400-degrees. Grease 13" x 9" casserole dish.
- Add the sugar, flour, salt, one whole egg, and milk to 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.
- Line the bottom and sides of a 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.
- In a large bowl, whip the egg whites until they form stiff peaks.
- Add the sugar and mix until blended.
- Spread over the 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.
You can eat the banana pudding right out of the oven, but it will not be as thick. It will thicken in the refrigerator.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving:Calories: 243 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 82mg Sodium: 145mg Carbohydrates: 42g Fiber: 1g Sugar: 27g Protein: 6g
Check out more recipes at