Homemade Banana Pudding Recipe
This homemade banana pudding recipe is more than just a delicious dessert; it’s a taste of childhood. It’s a recipe that has been passed down through the generations. This Southern dessert combines vanilla pudding made from scratch, Nilla Wafers, fresh bananas, and fluffy meringue to create a dessert worthy of holidays.
The perfect Southern dessert is super easy to make and only requires a few pantry ingredients. I’ve perfected this over the years, and it’s easy to make whether you are a beginner or a seasoned pro.
| Prep Time | Cook Time/Fridge Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 25 minutes + 30 minutes/ 1 hour | 2 | Beginner + |
Ingredient Notes
- Bananas – ripe bananas bring that signature creamy texture and mellow flavor. They melt right into the pudding layers, giving it that classic banana taste you’re really here for.
Pudding
- White granulated sugar – dissolves into everything, making each bite smooth and sweet without going overboard.
- All-purpose flour thickens the pudding, giving it a custardy body that holds up and doesn’t get runny.
- Egg – this helps set the pudding so it has a nice custardy texture.
- Milk – this makes everything smooth and creamy.
- Egg yolks (save the whites for meringue) – this helps give the pudding a pale yellow color and makes it glossy and shiny.
Crust and meringue
- Nilla wafers are a staple in a traditional Southern banana pudding. Crunchy at first, then they melt into soft, cake-like layers that taste like vanilla dreams. They soak up the pudding and banana flavor.
- Egg whites – whip these up into a traditional glossy meringue with a marshmallowy finish.
- White granulated sugar – this gives the meringue that sweet flavor.
Full printable recipe with measurements and instructions at the bottom of the post in the recipe card
Optional Substitutions
If you want to give the banana pudding a little variety, here are some ideas:
- Try sliced plantains for a more caramelized flavor. Or, add some dried banana chips to give it some crunch.
- If you’re short on time, you can switch out the homemade pudding for a boxed version.
- You can switch out the milk for almond, oat, or coconut milk for a dairy-free version. The measurement will be the same.
- For the crust, you can switch out the Nilla Wafers for Graham crackers or your favorite vanilla cookies. Or, you can use Biscoff cookies instead of Nilla wafers to give it a unique warm cinnamon and caramelized flavor.
Featured Comment
sara says:
“Made this tonight and it turned out perfect! Thank you for the clear instructions. Just like my grandmother’s!”
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.
Add the milk and 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.
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. Just before the pudding is done, slice two bananas and place them on top of the vanilla wafers.
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.
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.
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 it warm. I can’t help myself. The old-fashioned homemade banana pudding recipe is so delicious while it’s warm. It also tastes fantastic cold.
FAQs
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.
More Delicious Banana Desserts
If you love bananas, you will love these other fruity desserts.
- That mega moist banana bread really lives up to the name with its tender texture and rich flavor.
- I wasn’t expecting how good this praline pecan banana cake would be with that sweet, nutty topping.
- My go-to lately has been the banana nut bread because it’s super easy and always comes out perfectly.
Homemade Banana Pudding Recipe
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
Nutrition
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.
Your homemade Banana Pudding looks fantastic, it looks so delicious! Thanks for sharing with us at Full Plate Thursday and have a good week!
Miz Helen
Hi Miz Helen! Thank you, it’s always a fun party!
Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared.
Congratulations! Your post was my feature pick at #ThursdayFavoriteThings this week. All hosts choose their own features from the comments left on their blog so be sure to return to my blog to see your feature. I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!
Hi Marilyn! Thanks so much. I am excited to be featured!!
This Banana Pudding sounds like the ‘real deal’, so I’m anxious to make it. I’m just wondering if I can use the (white) “Egg Beaters” in place of 4 egg whites from whole eggs when making the meringue.
Hi Angelina! Thank you for the sweet words. I have never used egg white beaters, but it’s worth a shot.
Homemade Naner Pudding is my favorite dessert! This looks so good!
Hi Julia! Thank you so much. Have a good day!
Texans love our banana pudding, too. My mom would make it often. I was going to make it Friday but didn’t!! My mom put it together by stirring the bananas and wafers into the pudding! The recipe is a little different. Will make it soon!!!
If you add another layer of vanilla wafers to the pudding layer and basically double layer everything…will the wafers in the middle get too soggy?
Hi Scarlett,
Honestly, I am not sure. I don’t think they will, but it’s worth a try. Let me know how it turns out!
Could you crush the wafers? My mother in law used to make this for my husband every year on his birthday and since she has now passed I was going to try it, you’re recipe sounds great. Thanks
Hi Susan, I think you could crush the wafers. You might need to add a little bit of melted butter to be able to press them into the bottom. Let me know how you liked it!
@Susan, I just made this and crushed them but I did not use butter was so dain good this recipe is a saver, Julie you are my Thanksgiving dessert savor this year at the last minute! Thank you
Awww…so sweet! Thank you and I’m so glad to help! ❤️
Made this tonight and it turned out perfect! I wanted to post a pic but can’t figure out how. Thank you for the clear instructions. Just like my grandmother’s!
Love to hear that! Thanks for sharing! I don’t think you can post a picture here in the comments, but you can on Pinterest.
Can I use 2% milk?
I think 2% will be fine. I hope you love it!
Do you need to cool the pudding before spreading it over the bananas/wafers or just straight of the burner?
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!
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
Thanks for the tip, that’s good to know! You are all so helpful! 🙂
Wow!!!! I made your banana pudding today. I followed the recipe as oosted and it came out amazing! Thank you for aharing the goodness!
Yay! That’s awesome!! Thanks for sharing!
Drop the banana slices into a bowl of maybe 1/2 cup or so of Sprite, stir so that each is coated, and they will not turn brown. Drain well before using the slices.
Great advice! Thanks so much!
Do you need all purpose flour or self rising?
Hi Ally, it’s all-purpose flour.
This was disgusting.
how do i keep the bananas from turning dark in pudding
Hi Linda,
You should fix the dessert right before serving. But, if that’s not possible, you can spritz them with a tiny bit of lemon juice before adding to the pudding. But, not too much or it will change the flavor. Hope that helps!
I have been making this banana pudding for 45 years. It’s my mothers recipe and she grew up in the foothills of Tennessee. I have yet to serve it to one person that didn’t love it! Something so simple and so delicious!
I love to hear that! It’s such a wonderful recipe!
I made this banana pudding tonight and it came out awesome. I’ve never made a banana pudding in my life and have craved my grandma’s every since she passed away. Thanks for the easy directions to follow.
Hi Daryl,
I’m so glad to hear it came out awesome! And, I especially love to hear it brought back memories. Thanks for sharing!
This was my first time ever making homemade pudding and I was a little nervous It wouldn’t be as good as my mama’s but even she can’t stop eating it! The kids love it and it was super easy to make. Will be adding this to favorites .
I remember my mom making a homemade banana pudding with meringue. Since she passed I have been going through her recipes and making her favorites. The only one I haven’t found yet is her banana pudding. My dad said it was because it was in her memory. Noone makes it homemade like this anymore. So when I found yours my dad and I made it today! It was great and really brought back a wonderful memory for us! Thank you for sharing this recipe!
This just makes me so happy. I am so glad that it brought back memories for you and your dad. And, how sweet you made it together. Thank you so much for sharing this with me! You made my day.
Thank you for the recipe! Just finished making it, but with homemade vanilla wafers. Excited to feed it to my kids.
Oh great! Glad to hear that and I hope they love it!
I’ll start by saying this is a delicious recipe! Everything tasted great. Where I ran into an issue was with the amount of pudding for my 9×13 pan. I didn’t have nearly enough for two layers, so I’m wondering if I might’ve let the pudding thicken up too much? I only cooked it for 12 minutes, but when I poured it, I ended up using so much to cover the first layer that I didn’t have enough for the second layer (so I just made one layer–but it was a delicious layer!). Next time, I might just try an 8×8 pan instead, or I will double the recipe. After that happened, I decided to double the meringue ingredients and was happy that I did. The meringue turned out great and nicely covered the entire pan without any problems. It browned beautifully in the oven, and after letting it cool a bit, I taste-tested a corner of the pudding and it was yummy! It’s in the fridge now, so I’ll be interested to try it after it sets up even more in the refrigerator.
Thanks for a great recipe!
Can I make this the day before an event and it still be good?
You can, but the meringue will not be as fluffy, and will deflate some.
@Julie Pollitt, I am making the pudding tonight without the meringue for my event tomorrow night and keeping in fridge and will make the meringue tomorrow and brown it right before
Sounds like a great plan! I hope you all love it!
I’ve made this recipe twice now, the first time I ended up having to double the pudding because it just was not enough for a 9×13 dish. I also like to do more than just one layer of wafers/banana. The second time I made it, I used a smaller dish as I didn’t double the pudding. I have yet to make it with the meringue however. Though that’s pretty foolproof. The recipe has been a hit. They always ask me why I don’t just use instant pudding. Gross and no thank you. I love to cook from scratch and would love to find a wafer recipe since wafers have a bioengineered product in them.
So glad you like it and that it’s a hit!
I made this recipe for July 4th 2023. Let’s just say my whole family made gasped sounds when they found out I made this!
So thank you for making me look like a pro!
This will be what I sign up for for church and family functions from now on.
My only issue was that my pudding would not thicken on low-medium. After about 35 minutes I cranked it up and immediately began to thicken and I cut it quickly back down. (Probably an issue with my pan.)
Delicious in every way!
Hi Amelia,
That is so wonderful! Thank you for sharing that. This is one of the reasons I share these recipes and how to make them. I am so excited for you and you made my day!
So glad you all loved it. Yes, sometimes pans can do strange things to our cooking. But, you made it work!
Thanks, Julie
Just put this banana pudding in the oven. Waiting to see how it looks when it’s done I wish, I could post a picture. Me personally, I really don’t eat pudding but my old man loves it and to be making this completely from Scratch for him it’s gonna be great!
I hope you both loved it!
Why do you not print amounts in the banana pudding recipe?
Hi Lucille,
If you click on the “Jump To Recipe” button at the top it will take you right to the printable recipe and it has the amounts and measurements. Hope that helps!
Just made it for NYE dinner, (as in a few minutes ago, so I haven’t tried it properly yet), but I’m pretty sure the last time this ol Kentucky gal had this treat, was about 50 years ago…I was a little girl and my Mom was the chef of course. When I taste tested the pudding, I think I got a little light headed, from the sugar endorphins swirling around with taste triggering memories. The meringue came out beautiful, it looks perfect, and I can not wait to dive in later tonight. Thanks for such a straight forward, simple recipe!
Awww…I love to hear that!
Good Morning Ms. Julie,
I’m getting ready to make this Good ole Fashion Southern Banana Pudding for our Bass Fishing Banquet we’re having tonight! It’s been years since I’ve made it, but believe this is the exact recipe my Mom & Grandmother used.
I have a question. Can this recipe be doubled to make a larger sized pan or would it be better to keep it as is & make 2 separate Puddings? There’s gonna be Approx (40) people tonight!
Also Approximately how many servings is there with the 13″×9″ size pudding?
I’ll give an follow-up update of the outcome later after the Banquet Dinner!
Thanks in advance,
Danny Bizzell
Hi Danny,
I hope I am not too late in answering this question. I would do two recipes in two separate pans to make sure they turn out good. I love that it’s your mom and grandmother’s recipe. Have a great time tonight at your banquet and hope you all love it! There’s about 12 servings in each recipe. But, they aren’t huge servings. Can’t wait to hear your update!
Hello and good morning, and thanks for the recipe, I tried the homemade version I followed and used every ingredient except the cream of tartar. Everything came out great and pretty except my pudding came out runny even after cooling over night its still really runny, PLEASE HELP ME PLEASE TELL ME WHAT I DID WRONG, I REFUSE TO GIVE UP….. PLEASE AND THANK YOU.. HELP
Hi Shaquana, I am sorry that happened. I am thinking that maybe you didn’t cook it long enough. Was the pudding thick when you finished cooking it? It should be good and thick when it is done cooking. Let me know and I can try to help!
This recipe is great! Loved the banana pudding ❤️
Thanks, Jane!
Need Recipe
Hi Nancy,
If you go to the post and click on “Jump To Recipe” it will take you right to it and you can print it out and save it as well!
I have a question. do you not add Vanilla flavoring? to pudding AND Merique?? (spelling???)
Hi Cheryl,
There is vanilla extract in the pudding. But I haven’t ever added it to meringue. I have heard of people doing that, but I haven’t tried it yet. You can always try it. But, if you do, I would wait until you’ve beat the egg whites and then add the vanilla. If you try it, let me know how it goes.
Haven’t been able to get the recipe.
Hi Lee,
Did you scroll to the bottom? All the measurements and instructions are in the recipe card at the bottom of the post.
I made this last night. No one in my family cared for it. The pudding didn’t taste like banana at all.
Hi Mary,
I am so sorry you didn’t like this. The pudding doesn’t taste like banana, it’s only when you pour it over the bananas.
I’m a southern woman in my 60s. None of the women in my family were/are cooks, so I’ve used different recipes through the years for banana pudding.
I made one from your recipe for my father-in-law this morning, and got one of the greatest compliments you can get when my wife said, “This is just like Mama’s”.
I don’t know if you created it, tweaked it, or inherited it, but you nailed it! I wish I had taken a picture. Father-in-law didn’t even offer to send some home with us. 😊
I did put some cream of tartar in the egg whites to get the meringue to stiffen more quickly.
Thanks for sharing this.
Hi Lori,
I love to hear this so much! Thank you so much for sharing it and this is why I do this! I love that it brings back memories!!
This is the real deal…just like my Nanny use to make!! Thank you so much for the step by step breakdown. That really makes it clear for those of us that struggle. Thank you
I absolutely love to hear this! I love it when it brings back those memories!
I’m a novice cook and I found this recipe simple and easy to follow. First time I have tried making banana pudding and it turned out perfect. My daughter just had a baby and my wife cannot cook anymore, so I thought I would try to make it and everyone loved it. Saved the recipe and will make it again.
I love to hear this! Thank you! And how sweet you are cooking for both of them. I bet they love it!
You have not increased the layers when you have increased (doubled or tripled) the recipe. Is it just a matter of doubling or tripling the amount of layers in the same size casserole dish (9×13)?
Hi Sandra,
If you are going to double or triple the recipe, I would just use a new pan for each recipe. I don’t think the 9×13 would hold double, and definitely not triple.
I hope you love it!
I learn from your recipes thanks
That’s awesome! I love to hear that!