Southern Banana Pudding Recipe

Read Reviews
4.5 8 8
Publisher Photo
This is an old Southern recipe, featuring a comforting custard layered with bananas and vanilla wafers, then topped with a meringue. I serve it all year-round…it’s a nice ending to most any meal.
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES: 8 servings


  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 2 cups 2% milk
  • 2 egg yolks, lightly beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 36 vanilla wafers
  • 3 medium ripe bananas, cut into 1/4-inch slices
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 3 tablespoons sugar

Nutritional Facts

1 serving: 301 calories, 8g fat (3g saturated fat), 67mg cholesterol, 117mg sodium, 54g carbohydrate (41g sugars, 1g fiber), 5g protein


  1. In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla.
  3. In an ungreased 8-in. square baking dish, layer a third of the vanilla wafers, banana slices and filling. Repeat layers twice.
  4. For meringue, in a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of baking dish.
  5. Bake at 350° for 12-15 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Originally published as Southern Banana Pudding in Country February/March 2006, p51

Reviews for Southern Banana Pudding

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 13, 2015

"Great recipe. I doubled the recipe and used a 9 x 13 dish. Worked perfect. Don't adjust anything. I am keeping this in my recipe box."

Reviewed Aug. 6, 2015

"Delicious just the way it is!! Don't change a thing."

Reviewed Nov. 6, 2013

"This is far better than then the one they are featuring today (11/06/2013). This one is true southern banana pudding. It bothers me when people try to change up Southern Banana Pudding. It is one dessert that is truly belongs to the South and you cannot improve on perfection. The person that gave this recipe three stars must be one if those health nuts or watching sugar intake but don't take out your issues on the desserts. Listen people desserts are sweet or should be sweet. So don't act like your disappointed because the dessert is sweet / you see one ingredients before you make it. If you need to change it up because if health reasons that is your issue not the desserts!!! I have made Southern Banana Pudding since I was at my mothers knee. Our recipe is very similar - we make a bigger batch - so our recipe is doubled and instead of using 2 eggs we use 3 eggs (when doubled 6 eggs). We use more butter, and we use half milk with half evaporated milk as well as a bit more vanilla. The merIngue is pretty much the same. But this basic recipe is wonderful for people wanting to learn how to make a true Southern Banana Pudding. It definitely gets five stars. If I had to find a problem with this it would be that there is not a picture of this fabulous dessert and recipe."

Reviewed May. 12, 2013

"So easy! I doubled recipe to make 13x9 pan and it was perfect!"

Reviewed Mar. 30, 2013

"I added a cup of coconut to the custard to make a pie. I put it on a 9" cooked pie shell, put the meringue on top,cooked it and I was done."

Loading Image