Southern Banana Pudding
A nostalgic Southern dessert made with creamy homemade vanilla custard, layers of ripe bananas, and classic vanilla wafers. Quick to prep, impossible to resist.
Equipment
- Medium saucepan
- Whisk
- Mixing bowl
- Rubber spatula
- 9x9-inch glass dish
- Electric mixer (optional) For making whipped cream
Ingredients
- 0.75 cup granulated sugar
- 0.33 cup all-purpose flour
- 0.125 tsp salt
- 2 cups whole milk
- 3 large egg yolks
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 box vanilla wafers (e.g. Nilla)
- 4 ripe bananas, sliced
- 1 cup whipped cream or meringue (for topping)
Instructions
- In a medium saucepan, combine sugar, flour, and salt. Slowly whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until the pudding thickens (8–10 minutes).
- In a small bowl, whisk egg yolks. Slowly whisk in a bit of hot pudding to temper, then return to pan. Cook another 2–3 minutes until creamy.
- Remove from heat. Stir in butter and vanilla until smooth and glossy.
- In a 9x9-inch dish, layer vanilla wafers, banana slices, and warm pudding. Repeat until full, ending with pudding.
- Top with whipped cream (or meringue). Chill for at least 2 hours, or bake at 350°F for 10 minutes if using meringue.
- Scoop into bowls and serve. Best enjoyed chilled with all the layers in one bite.
Notes
Use ripe (but not mushy) bananas for the best flavor. For a shortcut version, you can use instant pudding mix—but homemade custard adds unbeatable richness. Chill well before serving unless going for the warm meringue-topped version.