Dessert

Old Fashioned Southern Banana Pudding Recipe

ByHarper Ellington March 31, 2026March 31, 2026

Introduction

Old Fashioned Southern Banana Pudding is a timeless dessert that brings together layers of creamy custard, ripe bananas, and crunchy vanilla wafers topped with a fluffy meringue. This comforting treat is perfect for family gatherings and sure to satisfy any sweet tooth.

The image shows a layered dessert on a white plate placed on a white marbled surface. The bottom layer consists of crushed golden brown cookies. Above that, there is a smooth creamy vanilla layer with whole banana slices embedded within it. The next layer is another creamy topping, covered generously with white whipped cream swirls around the edges. More banana slices are placed on top of the whipped cream. Drizzled over the entire dessert is a thick caramel sauce that adds a shiny golden touch. The top is sprinkled with crushed cookie crumbs for texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ripe bananas
1 box vanilla wafers
1 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks
2 tablespoons butter
1 tablespoon vanilla extract
3 egg whites
1/4 teaspoon cream of tartar

Instructions

Step 1: In a saucepan, combine the sugar, flour, and salt. Gradually stir in the milk and cook over medium heat, stirring constantly until the mixture thickens.
Step 2: In a separate bowl, whisk the egg yolks. Temper the yolks by slowly adding a small amount of the hot milk mixture while whisking. Then, stir the tempered yolks back into the saucepan. Add the butter and vanilla extract, stirring until smooth.
Step 3: In a serving dish, layer vanilla wafers, sliced bananas, and custard. Repeat the layers until all ingredients are used.
Step 4: Beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form.
Step 5: Spread the meringue evenly over the pudding, making sure to seal the edges to prevent shrinking during baking.
Step 6: Bake at 350°F (175°C) for about 10 minutes or until the meringue is golden brown. Allow to cool before serving.

Tips & Variations

Use slightly under-ripe bananas to prevent the pudding from becoming too mushy.
For an extra creamy texture, substitute half the milk with evaporated milk.
Try adding a dash of nutmeg or cinnamon to the custard for a warm spice flavor.
If you prefer, top with whipped cream instead of meringue for a simpler finish.

Storage

Store banana pudding covered in the refrigerator for up to 2 days to keep it fresh. The vanilla wafers will soften over time, which is normal. Reheat individual servings gently in the microwave if desired, but the pudding is best enjoyed chilled.

How to Serve

A square slice of layered banana dessert is shown on a white plate. The bottom layer is a soft cookie or biscuit crust with a light brown color. Above it is a thick creamy white layer, followed by banana slices arranged in a single layer. Another layer of creamy white filling covers the bananas. The top layer is decorated with evenly spaced banana slices, dollops of whipped cream around the edges, a sprinkling of crushed nuts or cookie crumbs, and a drizzle of golden caramel sauce running down the sides. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make banana pudding ahead of time?

Yes, you can prepare the pudding and assemble it a few hours in advance. However, it’s best to add the meringue topping and bake it just before serving to maintain its texture and appearance.

What can I use if I don’t have cream of tartar?

If you don’t have cream of tartar, a small amount of lemon juice or white vinegar can be used to stabilize the egg whites when beating them into meringue.