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Southern Banana Pudding

 Southern Banana Pudding
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.
8 ServingsPrep: 30 min. Bake: 15 min. + chilling


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


  • 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.
  • 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.
  • In an ungreased 8-in. square baking dish, layer a third of the
  • vanilla wafers, banana slices and filling. Repeat layers twice.

2 of 2

Southern Banana Pudding (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 301 calories, 8 g fat (3 g saturated fat), 67 mg cholesterol, 117 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.