Old Fashioned Banana Pudding

Few desserts feel as comforting as a homemade Southern Banana Pudding.

This classic version is made completely from scratch with layers of crisp vanilla wafers, ripe bananas, rich vanilla custard, and a fluffy meringue topping baked until beautifully golden.

It’s the kind of nostalgic dessert that feels right at home at Sunday dinners, holidays, potlucks, and family gatherings.

Old-Fashioned Southern Banana Pudding

Ingredients

For the Pudding

• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups whole milk
• 4 to 5 ripe bananas, thinly sliced
• 1 box vanilla wafers
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter
• 4 large egg yolks

Tip: If you’re preparing the bananas ahead of time, toss them with a small amount of lemon juice or keep them covered to help slow browning.

For the Meringue

• 4 egg whites, at room temperature
• 5 tablespoons granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9-by-9-inch baking dish.

Arrange a layer of vanilla wafers across the bottom of the dish.

2. Combine the dry ingredients

In a medium bowl, whisk together the sugar, flour, and salt.

Set aside.

3. Make the homemade custard

Add the egg yolks to a heavy-bottomed saucepan and whisk until smooth.

Gradually add the dry ingredients, alternating with the milk, while continuing to whisk.

Stir in the vanilla extract.

Cook over medium heat, stirring constantly, until the mixture thickens into a smooth, creamy custard.

Remove from the heat and stir in the butter until completely melted and incorporated.

Keep the heat moderate and continue stirring throughout cooking to prevent scorching or lumps.

4. Assemble the banana pudding

Arrange a layer of sliced bananas over the vanilla wafers.

Pour about half of the warm custard over the bananas and spread it evenly.

Add another layer of vanilla wafers followed by more banana slices.

Pour the remaining custard over the top and spread evenly.

5. Prepare the meringue

Place the egg whites in a clean, grease-free mixing bowl.

Beat on high speed until soft peaks begin to form.

Add the cream of tartar.

Gradually add the sugar, about one tablespoon at a time, continuing to beat until the meringue forms stiff, glossy peaks.

Gently mix in the vanilla extract.

6. Add the meringue and bake

Spread the meringue evenly over the warm banana pudding.

Make sure the meringue reaches all the way to the edges of the baking dish. This helps prevent it from shrinking while baking.

Bake for 12 to 15 minutes, or until the meringue is lightly golden brown on top.

7. Cool and serve

Remove the banana pudding from the oven and allow it to cool.

Serve it slightly warm for a soft, comforting dessert, or refrigerate it and serve chilled for a firmer, creamier texture.

With layers of tender bananas, vanilla wafers, homemade custard, and golden meringue, this old-fashioned dessert delivers classic Southern comfort in every spoonful.