Description
A classic Southern banana pudding made with layers of vanilla wafers, ripe bananas, and rich homemade custard. Topped with whipped cream or meringue, this nostalgic dessert is creamy, comforting, and perfect for gatherings.
Ingredients
4 ripe bananas, sliced into 1/4-inch rounds
2 1/2 cups whole milk
3 large eggs, separated
3/4 cup granulated sugar
2 tbsp unsalted butter
1/2 tsp vanilla extract
3 tbsp all-purpose flour
1/8 tsp salt
1 box vanilla wafers (about 45–50 wafers)
Optional: whipped cream or meringue for topping
Instructions
- In a saucepan off the heat, whisk together flour, sugar, and salt.
- Slowly whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until thickened (5–7 minutes).
- Whisk egg yolks in a bowl. Gradually whisk in some hot custard to temper, then return mixture to the saucepan.
- Cook 2–3 more minutes until thick enough to coat a spoon.
- Remove from heat, stir in butter and vanilla, and let cool slightly.
- In a baking dish, layer wafers, banana slices, and custard. Repeat layers, finishing with custard on top.
- Optional: for meringue, beat egg whites with sugar until stiff, spread over pudding, and broil until golden. Or top with whipped cream.
- Serve slightly warm or chill at least 4 hours before serving.
Notes
Best made with just-ripe bananas (yellow without brown spots).
Make a pie version using a graham cracker crust.
Add coconut, peanut butter, or chocolate wafers for flavor variations.
For dietary needs, use gluten-free wafers and plant-based milk and butter.
Tastes best when made a day ahead to allow wafers to soften.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop, Layering
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 32g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
