Classic Southern Banana Pudding Recipe Easy Homemade with Fluffy Meringue Topping
A comforting Southern dessert featuring layers of creamy homemade custard, fresh bananas, vanilla wafers, and a fluffy golden meringue topping. Simple to make and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 37 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Southern American
Ingredients
Scale
- 2 ½ cups whole milk (or 2% milk for lighter version)
- ¾ cup granulated sugar (adjust to taste)
- 3 large eggs (room temperature)
- 3 tablespoons all-purpose flour (or cornstarch as substitute)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 4–5 ripe bananas, sliced just before assembling
- 60 to 70 vanilla wafers
- 3 large egg whites (room temperature)
- ½ cup granulated sugar (for meringue)
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract (optional for meringue)
Instructions
- Make the Custard: In a medium saucepan, combine 2 ½ cups milk, ¾ cup sugar, and a pinch of salt. Warm over medium heat until steaming (about 5 minutes). In a separate bowl, whisk 3 eggs and 3 tablespoons flour until smooth.
- Temper the eggs by slowly pouring about 1 cup of warm milk mixture into the egg mixture while whisking constantly. Pour everything back into the saucepan.
- Cook over medium heat, whisking constantly, until custard thickens and coats the back of a spoon (7-10 minutes). Remove from heat and stir in 1 teaspoon vanilla extract. Let cool slightly.
- Prepare bananas and wafers: Slice bananas just before layering. Have vanilla wafers ready.
- Assemble pudding: Spread a thin layer of custard in a 9×13-inch baking dish. Add a layer of vanilla wafers, then banana slices. Repeat layers ending with custard on top.
- Make the meringue: Beat 3 egg whites with ¼ teaspoon cream of tartar on medium speed until foamy. Gradually add ½ cup sugar, increasing speed to high, until stiff glossy peaks form. Add vanilla extract if using and beat briefly.
- Spread meringue evenly over custard layers, sealing edges to prevent shrinking.
- Bake in preheated 350°F (175°C) oven for 10-12 minutes until meringue is golden brown.
- Cool pudding at room temperature for 30 minutes, then refrigerate at least 2 hours before serving.
Notes
Use room temperature eggs for better custard and meringue texture. Seal meringue edges to prevent shrinking. Chill pudding for at least 2 hours for best flavor. For dairy-free, substitute almond or oat milk; for gluten-free, use gluten-free vanilla wafers. Avoid overripe bananas to prevent mushy texture. Watch custard closely to avoid clumping.
Nutrition
- Serving Size: About ¾ cup per serv
- Calories: 275
- Sugar: 35
- Sodium: 150
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 50
- Fiber: 2
- Protein: 6
Keywords: banana pudding, southern dessert, homemade custard, meringue topping, vanilla wafers, classic banana pudding, easy dessert