Foodanddrink

Traditional southern-style banana pudding recipe

FP Media · Jul 16, 2026 19:30 · 3 min read

If you’re looking for a traditional pudding recipe that’s creamy and full of comforting flavors, this Southern-style banana pudding should […]

Difficulty Level: moderate

25 min Prep

25 min Cook

50 min Total

10 Servings

If you’re looking for a traditional pudding recipe that’s creamy and full of comforting flavors, this Southern-style banana pudding should be added to your to-cook list.

This recipe is considered moderate because it includes steps for making custard and meringue from scratch. If you want to reduce the difficulty and cleanup, you can buy store-bought versions of both and use them instead. However, doing so will take away some of the pudding’s homemade look and flavor.

This dessert is perfect for banana and custard lovers. It combines classic vanilla flavors, smooth custard, soft meringue, crisp wafers, and, of course, delicious bananas.

The trick is to let the pudding rest for at least 20 minutes after cooking. This gives the wafers time to soften and absorb some of the flavors. At this point, it can still be served slightly warm. Alternatively, let it chill for longer so the cool, creamy texture can fully set. Check out the ingredients and cooking steps below.

Southern-Style Banana Pudding Recipe Ingredients

4 large eggs, separated
3/4 cup of granulated sugar
1/3 cup of all-purpose flour
1/4 teaspoon of salt
3 cups of whole milk
1 tablespoon of unsalted butter
2 teaspoons of vanilla extract
1 11-ounce package of vanilla wafers
5 medium sized bananas, firm but ripe
1/4 teaspoon of cream of tartar
1/3 cup of granulated sugar, for the meringue

Southern-Style Banana Pudding Recipe Instructions

Preheat the oven to 375°F and lightly grease a 9 x 13-inch baking dish or a similar oven-safe dish.
Separate the eggs. Placing the yolks in a medium bowl and the whites in a clean mixing bowl. Leave the whites at room temperature while preparing the custard.
Add 3/4 cup of sugar, flour, and salt to a medium saucepan. Slowly whisk in the milk until the mixture is smooth.
Whisk the egg yolks in a separate bowl. Slowly pour about 1 cup of the milk mixture into the yolks while whisking continuously.
Pour the yolk mixture back into the saucepan and then cook over a medium-low heat for around 10 minutes, whisking constantly. The custard is ready when it is smooth, thick, and able to coat the back of a spoon.
Remove the pan from the heat and stir in the butter and vanilla extract until fully combined.
Arrange half of the vanilla wafers across the bottom of the baking dish. Slice the bananas and place half of them over the wafers.
Pour half of the warm custard over the bananas.
Repeat steps 7 and 8 with the remaining wafers, bananas, and custard.
Add the cream of tartar to the egg whites. Beat with an electric mixer until soft peaks begin to form.
Gradually add the remaining 1/3 cup of sugar, adding roughly 1 tablespoon at a time. Continue beating until the meringue forms stiff, glossy peaks.
Spread the meringue over the top of the pudding. Take it completely to the edges of the dish to cover the custard.
Bake for 12 minutes, or until the meringue is lightly golden and set.
We recommend letting the pudding rest for at least 20 minutes if serving warm. For a chilled pudding with softer wafers, refrigerate the pudding for at least 2 hours.