🍌 Classic Southern Banana Pudding
Ingredients
Pudding
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3 cups whole milk
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¾ cup sugar
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⅓ cup all-purpose flour
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¼ tsp salt
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3 large egg yolks
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1½ tsp vanilla extract
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1 tbsp butter
Layers
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1 box Nilla wafers (or similar vanilla cookies)
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4–5 ripe bananas, sliced
Optional Meringue Topping
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3 egg whites
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¼ cup sugar
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¼ tsp cream of tartar
🥣 Step 1 — Make the Pudding
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In a saucepan, whisk together sugar, flour, and salt.
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Gradually whisk in milk.
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Cook over medium heat, stirring constantly, until thickened.
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In a separate bowl, lightly beat egg yolks. Temper them by slowly adding a small amount of hot pudding.
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Pour yolk mixture back into the saucepan. Cook 2 more minutes while stirring.
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Remove from heat; stir in vanilla and butter. Let cool slightly.
🍰 Step 2 — Assemble
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In a 9×13-inch dish, layer:
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Vanilla wafers
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Banana slices
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Pudding
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Repeat layers, ending with pudding on top.
☁️ Optional Meringue
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Beat egg whites with cream of tartar until foamy.
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Gradually add sugar, beating to stiff peaks.
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Spread over pudding and bake at 350°F (175°C) for 10–12 minutes until lightly browned.
❄️ Step 3 — Chill
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Refrigerate for at least 3–4 hours (or overnight) so flavors meld and wafers soften.
⭐ Tips
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Use ripe but firm bananas to avoid mushiness.
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Brush banana slices with a little lemon juice to prevent browning.
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For a shortcut, use instant pudding + whipped topping: mix pudding, condensed milk, and Cool Whip for a no-cook version.
I can also provide a Magnolia Bakery-style version, a baked custard version, or a banana pudding poke cake if you want.
