Made from scratch, this southern banana pudding is rich and creamy, layered with vanilla wafers and banana slices, and topped with a light and fluffy meringue.
As a kid, there were a few things that I always looked forward to on my birthday: eating dinner at Red Lobster and eating some good ol' southern banana pudding. There's just this one problem, though... My mom never writes down any of her recipes. Just like her mac and cheese, potato salad, and cornbread dressing, I've spent quite a bit of time and effort trying to recreate so many of my favorite foods from my childhood.
Why This Recipe Works
- Simple Ingredients: Uses basic ingredients you likely have in your pantry.
- Rich Flavor: Condensed milk adds a distinct, rich flavor.
- Texture: The meringue topping provides a light and airy contrast to the creamy pudding.
- Homemade: Made from scratch, so you control the ingredients and sweetness.
- Memorable: A classic Southern dessert that brings nostalgia and comfort.
More Dessert Recipes
Ingredients for Southern Banana Pudding With Meringue
For the Pudding:
- 1 cup granulated sugar: Sweetens the pudding.
- ½ cup all-purpose flour: Thickens the pudding.
- ¼ teaspoon salt: Enhances all the flavors.
- 12 oz evaporated milk: Adds richness and creamy texture.
- 6 large egg yolks (whites reserved): Adds richness and helps thicken the pudding.
- 2 ⅓ cup half and half: Adds creaminess and smooth texture.
- 2 tablespoons butter: Adds richness and smooth texture.
- 1 ½ teaspoon pure vanilla extract: Adds flavor and aroma.
- 11 oz vanilla wafers: Adds texture and layers to the pudding.
- 4 bananas, sliced into rounds: Adds natural sweetness and flavor.
For the Meringue:
- 6 egg whites: Provides the base for the meringue.
- 1 teaspoon cream of tartar: Stabilizes the egg whites.
- 6 tablespoons granulated sugar: Sweetens and helps stiffen the meringue.
How to Make Southern Banana Pudding with Meringue
2. In a separate large mixing bowl, whisk the evaporated milk, egg yolks, and half and half until well combined.
3. Add the dry ingredients to the wet, whisking until well combined. The sugar should start to dissolve as you whisk.
Continue to cook, constantly stirring, until the custard has thickened to your liking. This step should take 10-15 minutes when done slowly. Please note that the pudding will not thicken anymore than in this step. Once thickened, immediately remove from heat and whisk in the butter and vanilla. Set aside.
9. Mix in the cream of tartar, then gradually add the sugar.
10. Continuing to beat until sugar dissolves and stiff peaks form.
Remove from oven and allow to cool. It may be served warm or cold; chill in the refrigerator until the desired temperature is reached.
And This is The Amazing Result
Expert Tips
- Be sure to keep cooking the pudding until the desired thickness is reached. It will cool quickly and will not thicken any more once you turn off the heat.
- When whipping the meringue, keep it going until you have stiff peaks. It may be tempting to stop a little early, but you want to take it a little further than you would whip cream.
- How long you bake the dish is really a personal preference. I recommend cooking until the peaks have browned for the most toasty flavor. But some will choose a less-cooked meringue, and both are fine.
FAQs
Can I substitute regular milk for condensed milk? Yes, but you will sacrifice some of the richness and lots of the flavor that condensed milk gives.
Can I use non-dairy milk? While we have not yet tested the use of milk alternatives, the thickening of the pudding comes from the flour, so I would guess that it would work.
If I don't want to use the meringue topping, can I skip the baking step? Yes, all the ingredients inside the pudding are fully cooked except for the meringue. So, if you opted to add something like whipped cream and cookie crumbles, you could skip the baking.
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Southern Banana Pudding with Meringue
Made from scratch, this southern banana pudding is rich and creamy, layered with vanilla wafers and banana slices, and topped with a light and fluffy meringue.
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Servings: 12 servings
Calories: 418kcal
Ingredients
For the Pudding
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 12 oz evaporated milk
- 6 large egg yolks whites reserved
- 2 ⅓ cup half and half
- 2 tablespoon butter
- 1 ½ teaspoon pure vanilla extract
- 11 oz vanilla wafers
- 4 bananas sliced into rounds
For the Meringue:
- 6 egg whites
- 1 teaspoon cream of tartar
- 6 tablespoon granulated sugar
Instructions
Make the Pudding
- In a small mixing bowl, whisk together the sugar, flour, and salt.
- In a separate large mixing bowl, whisk the evaporated milk, egg yolks, and half and half until well combined.
- Add the dry ingredients to the wet, whisking until well combined. The sugar should start to dissolve as you whisk.
- Pour the mixture into a large saucepan and bring up to simmer over medium-high heat, stirring often. Once it starts to steam, reduce to medium heat.
- Continue to cook, constantly stirring, until the custard has thickened to your liking. This step should take 10-15 minutes when done slowly. Please note that the pudding will not thicken anymore than in this step. Once thickened, immediately remove from heat and whisk in the butter and vanilla. Set aside.
Make the Meringue
- Place the 6 egg whites in a large mixing bowl. Using an electric mixer, beat on high until they become frothy and foam.
- Mix in the cream of tartar, then gradually add the sugar, continuing to beat until sugar dissolves and stiff peaks form.
Assemble and Bake
- Preheat oven to 325˚ F.
- Spray a 9x13 casserole dish with nonstick cooking oil. Place a layer of vanilla wafers across the bottom, covering all available space. Top the cookies with an even layer of banana slices. Spread ½ of the pudding over the top, then repeat - adding another layer of wafers, followed by bananas, and finally the remaining pudding.
- Spread meringue over pudding, making as many peaks as possible.
- Place the baking dish into the preheated oven for 25 to 30 minutes - until the meringue has browned slightly.
- Remove from oven and allow to cool. It may be served warm or cold; chill in the refrigerator until the desired temperature is reached.
Video
Notes
Expert Tips
- Be sure to keep cooking the pudding until the desired thickness is reached. It will cool quickly and will not thicken any more once you turn off the heat.
- When whipping the meringue, keep it going until you have stiff peaks. It may be tempting to stop a little early, but you want to take it a little further than you would whip cream.
- How long you bake the dish is really a personal preference. I recommend cooking until the peaks have browned for the most toasty flavor. But some will choose a less-cooked meringue, and both are fine.
FAQs
Can I substitute regular milk for condensed milk? Yes, but you will sacrifice some of the richness and lots of the flavor that condensed milk gives. Can I use non-dairy milk? While we have not yet tested the use of milk alternatives, the thickening of the pudding comes from the flour, so I would guess that it would work. If I don't want to use the meringue topping, can I skip the baking step? Yes, all the ingredients inside the pudding are fully cooked except for the meringue. So, if you opted to add something like whipped cream and cookie crumbles, you could skip the baking.Nutrition
Calories: 418kcal | Carbohydrates: 60g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 225mg | Potassium: 393mg | Fiber: 2g | Sugar: 39g | Vitamin A: 448IU | Vitamin C: 4mg | Calcium: 140mg | Iron: 1mg
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Kathryn
My family loved this recipe! I've been looking for a good, "from scratch", recipe. So hard to find one with the meringue top. This was perfect. Thanks!
Chuck
So I made a mistake in my calculations and was 1/3:cup short on the half and half. And of course, Murphy's law kicked in and when you need it, you don't have it, so the only "milk" I had was coconut milk. It is a subtle taste but a REALLY good addition and it still thickened nicely!
Donna
I made this recipe exactly as stated and it was a disaster. The pudding was thick and coated spoon as the recipe said. When I took it out of the fridge it was runny.
Gary White
Sorry that it was a fail for you. Not sure how or why it went from thick to runny.
Rebecca
This was my first time making pudding from scratch. I followed your instructions exactly and it came out perfect! So good!
Simone
The reason your pudding was runny because you have to take Saran Wrap to cover the top of the pudding and the sides. By doing this you will not have a film on top and no air , no runny
Joyce Bradley
I just found this recipe 😋 I can't wait to make it 😋 😍 🙌 😜
Cindy Thomas
Where does the condensed milk come in? At the beginning it said this recipe is special because use condensed milk.
Gary White
Evaporated milk in condensed milk that is not sweetened.
Wesley
So are we using condensed (sweetened) or evaporated (unsweetened)?
Gary White
This recipe calls for evaporated milk, unsweetened, as written.
Derrick
Great recipe. Family loved !!!!!!!!
Stacie
Can you make any of this the night before? Would it be soggy I assume?
Gary White
You can definitely make it the day before. I actually prefer it after it has chilled overnight.
Henrietta Smith
I made this and it was wonderful. Best recipe I have ever found. Creamy and not to sweet. Just right.