Southern Banana Pudding Recipe

4.5 9 8
Publisher Photo

Southern Banana Pudding Recipe

Read Reviews
4.5 9 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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + chilling

Ingredients

  • 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
  • MERINGUE:
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 3 tablespoons sugar

Directions

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.
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.
Originally published as Southern Banana Pudding in Country February/March 2006, p51

Nutritional Facts

1 piece: 293 calories, 7g fat (3g saturated fat), 58mg cholesterol, 121mg sodium, 53g carbohydrate (38g sugars, 2g fiber), 5g protein.

  • 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
  • MERINGUE:
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 3 tablespoons sugar
  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

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Reviews forSouthern Banana Pudding

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vewebber58 User ID: 998755 255821
Reviewed Oct. 23, 2016

"This is the way "real" banana pudding should be made! I hadn't made it for years - somehow I remembered it to be sort of time consuming - but I was really craving a taste of the past, and this recipe didn't disappoint! SOOOOO much better than the instant pudding type! It didn't take long to put together, either."

MY REVIEW
skipperstrucking User ID: 4577232 237299
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."

MY REVIEW
paflaglady User ID: 4464011 230805
Reviewed Aug. 6, 2015

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

MY REVIEW
SheeDreems User ID: 1436301 76581
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."

MY REVIEW
1sdthompson User ID: 3564465 160401
Reviewed May. 12, 2013

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

MY REVIEW
mash51968 User ID: 3227107 78091
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."

MY REVIEW
mash51968 User ID: 3227107 134919
Reviewed Mar. 21, 2012

"I make this recipe all the time, my husband said "it was like the won his mother used to make." I love it, I was always taught to make banana pudding cold. This is very good."

MY REVIEW
Tom1234 User ID: 5046863 76578
Reviewed Jun. 16, 2010

"I like the creamy texture of this classic Southern treat. Very comforting food since I was a youngster growing up in Texas. MMMM!"

MY REVIEW
roogirl72 User ID: 3030021 151601
Reviewed Apr. 13, 2008

"This was a super simple recipe. The pudding was simple to make, however it was terribly sweet. I was extremely disspointed by this. I felt it ruined the desert. The sweet of the pudding overpowered the dessert. I made the recipe over and it turned out perfect by reducing the sugar to 1/2 cup. Increased the whole milk to 2 1/2 cups. Increased the eggs to 3 yokes and 3 whites. and reduced the vanilla flavoring to 1/2 tsp for each the pudding and the meringue."

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