Few desserts capture true Southern comfort quite like a classic homemade banana pudding. With layers of creamy vanilla custard, sweet ripe bananas, crunchy vanilla wafers, and a fluffy, golden-baked meringue topping, this made-from-scratch recipe evokes the warmth of Sunday dinners and family gatherings. No instant mixes here — just timeless, homemade goodness.
🧂 Ingredients
For the Pudding
Ingredient Amount
Granulated sugar 1 cup
All-purpose flour ½ cup
Salt ½ teaspoon
Whole milk (avoid skim) 2 cups
Ripe bananas, thinly sliced 4–5
Vanilla wafers 1 box
Pure vanilla extract 1 teaspoon
Unsalted butter 1 tablespoon
Large egg yolks 4
Tip: To keep banana slices from browning, toss them in a little lemon juice or keep them covered until layering.
For the Meringue
Ingredient Amount
Egg whites (room temperature) 4
Granulated sugar 5 tablespoons
Cream of tartar ¼ teaspoon
Vanilla extract ½ teaspoon
👩🍳 Directions
1️⃣ Preheat & Prepare
Preheat the oven to 375°F (190°C). Lightly butter a 9×9-inch baking dish and line the bottom with vanilla wafers to create the first layer.
2️⃣ Combine the Dry Mix
Whisk together the sugar, flour, and salt in a small bowl. This forms the thickening base for your custard.
3️⃣ Cook the Custard
In a heavy saucepan, whisk the egg yolks. Slowly add the dry mixture, alternating with milk and vanilla extract, whisking constantly. Cook over medium heat, stirring nonstop, until the mixture thickens to a creamy, pudding-like texture. Stir in the butter until melted and smooth.
Tip: Keep the temperature moderate and stir continuously to avoid curdling or scorching.
4️⃣ Layer the Pudding
Arrange a layer of banana slices over the wafers. Pour half of the warm custard on top and spread evenly. Repeat with another layer of wafers, bananas, and the rest of the custard.
5️⃣ Prepare the Meringue
In a clean mixing bowl, beat the egg whites on high speed until soft peaks form. Add cream of tartar. Gradually beat in sugar, one tablespoon at a time, until stiff peaks hold their shape. Gently mix in the vanilla extract.
6️⃣ Finish & Bake
Spread the meringue evenly over the pudding, sealing the edges of the dish to prevent shrinking. Bake for 12–15 minutes, or until the meringue turns golden brown.
7️⃣ Cool & Enjoy
Let the pudding cool slightly. Serve warm for a cozy, nostalgic treat — or refrigerate for a cool, creamy delight later.
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