Southern Soul Food Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Banana Pudding
Layers of vanilla wafers, ripe bananas, and homemade custard.
Contains common allergens
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Instructions
6 steps- 1
Make the Custard (Pudding): In a heavy saucepan, whisk together 3/4 cup sugar, flour, and salt. In a separate bowl, whisk the egg yolks and milk together. Gradually whisk the milk mixture into the dry ingredients.
- 2
Cook the Custard: Cook over medium heat, whisking constantly, until the mixture bubbles and thickens into a rich pudding consistency (about 10 minutes). Remove from heat and stir in the vanilla extract and butter. Cover with plastic wrap directly on the surface and let cool slightly.
- 3
Layer the Dessert: In an 8x8 baking dish or a glass trifle bowl, arrange a layer of vanilla wafers on the bottom. Top with a layer of sliced bananas. Pour one-third of the warm pudding over the bananas. Repeat the layers twice more, ending with pudding on top.
- 4
Make the Meringue: Preheat oven to 350°F (175°C). In a clean, grease-free glass or metal bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the 1/4 cup of sugar, beating until stiff, glossy peaks form.
- 5
Bake the Meringue: Spread the meringue evenly over the top of the hot pudding, ensuring it touches the edges of the dish to seal it and prevent shrinking. Bake for 10-15 minutes until the meringue peaks are beautifully golden brown.
- 6
Chill: Let the pudding cool to room temperature, then refrigerate for at least 4 hours (or overnight) before serving to allow the wafers to soften and flavors to marry.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving200
Calories
4 g
Protein
39 g
Carbs
4 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Southern banana pudding layers homemade custard, vanilla wafers, and sliced bananas, often crowned with toasted meringue. It became a regional icon in the early 20th century when wafer boxes printed the recipe, cementing it as a potluck, church-supper, and holiday dessert across the South.
Listahan note
This version cooks a real flour-and-egg-yolk stovetop custard rather than using instant pudding, and seals the meringue to the dish edges so it bakes golden without shrinking.
Technique cues
- Whisking the milk and yolks into the dry sugar-and-flour mix gradually, then cooking while stirring constantly, prevents the custard from scrambling or going lumpy.
- Pressing plastic wrap directly onto the custard surface as it cools stops a skin from forming before you layer.
- Spreading the meringue so it touches the dish edges seals it and keeps it from shrinking back and weeping during the bake.
Kitchen flow
- Parallel prep
- Separate the eggs and slice the bananas while the custard cools enough to layer.
- Make-ahead
- Assemble fully a day ahead; the required 4-hour-plus chill is what softens the wafers and marries the flavors.
- Leftover move
- Spoon leftover pudding over warm pound cake for a quick trifle the next day.
- Cleanup rhythm
- Soak the custard saucepan in hot water right away before the cooked custard glues to the bottom.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
vanilla wafers
Layered base
Purpose: They soften into a cake-like layer as they absorb the custard, the textural hallmark of the dish.
Handling: Arrange in even layers so each bite has wafer, banana, and custard.
Adaptation: Shortbread or graham crackers work but change the flavor and soften differently.
ripe but firm bananas
Fruit layer
Purpose: They bring the namesake flavor; firm ones hold their slices instead of turning to mush.
Handling: Slice into even rounds just before layering to limit browning.
Adaptation: There is no real substitute; under-ripe bananas taste starchy and overripe ones collapse.
egg yolks
Custard thickener
Purpose: They enrich and set the stovetop custard into a glossy, spoonable pudding.
Handling: Whisk with the milk before tempering into the hot dry mix.
Adaptation: Whole eggs work but make a slightly lighter, less rich custard.
egg whites and cream of tartar
Meringue topping
Purpose: Whipped whites give the airy browned cap, and cream of tartar stabilizes them.
Handling: Beat in a clean, grease-free bowl to stiff glossy peaks, adding sugar gradually.
Adaptation: Top with sweetened whipped cream for a no-bake, fridge-set version instead.
whole milk
Custard liquid
Purpose: Its fat gives the custard a rich, creamy body.
Handling: Whisk with the yolks, then stream into the dry mix to avoid lumps.
Adaptation: Half-and-half makes it richer; the dish needs dairy fat for proper body.
Technique notes
- Whisk the custard without stopping; the moment you pause, the bottom scorches and the flour clumps.
- Make sure the meringue bowl and beaters are spotlessly grease-free or the whites will not reach stiff peaks.
- Slice the bananas at the last second and layer immediately to keep them from browning under the custard.
Ingredient swaps
- Egg-free direction
- Skip the meringue and yolk custard for an instant-pudding-and-whipped-topping version, which sidesteps the egg allergen entirely.
- Gluten-free direction
- Use gluten-free vanilla cookies and thicken the custard with cornstarch instead of flour.
- No-bake direction
- Top with sweetened whipped cream instead of baked meringue and chill; faster and no oven needed.
Serve alongside
- Toasted pecans
- Fresh strawberry slices
- Caramel drizzle
- Whipped cream
- Cold whole milk
- Sweet iced tea
- Coffee
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to 3 days; the wafers soften further and the bananas darken over time.
- Serve cold from the fridge; this dessert is not reheated.
- Freezing is not recommended as the custard weeps and the bananas turn to mush on thaw.
Equipment
- Heavy saucepan
- Electric mixer
- 8x8 baking dish or glass trifle bowl
- Whisk
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