How to Make Southern Banana Pudding

Banana pudding is a beloved southern classic that’s perfect for almost any gathering. Made with homemade vanilla pudding, ripe bananas, and vanilla wafers, it’s a nostalgic dessert that wins hearts and minds at every bite.?

Got a picnic to go to? A barbeque or family reunion? Or maybe your sweet tooth is kicking in. Banana pudding is a dessert that was a staple at many of these functions when I was growing up and definitely satisfies any sweet tooth.

The “classic” I grew up with was usually made with Jello pudding mix, vanilla wafers, and bananas. Southerners are known for shortcut cooking, using mixes and pre-made ingredients. Maybe it’s because it can be really hot and humid in the summer, and reducing time in the kitchen is a good thing. We all need time to fan ourselves on the front porch with a tall, cold glass of lemonade!

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I wondered why banana pudding is a southern classic when bananas are not indigenous to the region. So, I did a little digging. The yellow, sweet banana that is eaten worldwide today was discovered in 1836 by Jamaican Jean Francois Poujot. This banana was a mutant strain of the cooking variety of bananas now called plantains. Poujot wisely started cultivating this mutant banana, and that’s how the banana we know today began.

Bananas don’t grow in the southern US, and usually, regional dishes are based on local ingredients. Bananas were introduced to North America at the 1876 Philadelphia Centennial Exhibition as an exotic fruit and were sold for 10 cents a banana. By the late 1800s, bananas were transported to the US. The closest ports were located in the South, such as New Orleans, LA, and Biloxi, MS, making bananas more abundant, fresher, and less expensive in the southern region. Bananas were also transported to Boston and New York ports. Naturally, recipes were developed using bananas, such as vanilla pudding with bananas. But how did vanilla wafers get in there? Vanilla wafers were marketed nationally in the early 1900s, and it’s thought that a cook added them to the banana pudding recipe, and it was a hit. Nilla Wafers published the recipe on their box, and a famous dessert was born.

There is nothing quite like homemade vanilla pudding, and it really makes banana pudding something truly special. I make mine with a vanilla bean and a little vanilla extract. Adding a vanilla bean to the milk while cooking the pudding adds a nice, well-rounded vanilla flavor. Using ripe bananas that are still firm and pouring the vanilla pudding over while it is still warm are key to success for this casual but delicious dessert. This dessert is similar to a trifle because it is layered using custard, Nilla wafer cookies, and bananas. It’s a dessert that is repeatedly requested during the summer months at my house, year after year. This is a request that I am delighted to oblige!

How to Make Southern Banana Pudding:

1. Prepare the Vanilla Pudding:

• Combine Dry Ingredients: In a 2 1/2 quart saucepan, whisk together the sugar, cornstarch, and salt.
• Mix Milk and Eggs: Whisk in 2 cups of the milk into the dry ingredients. In a separate bowl, add the egg yolks to the remaining cup of milk, mix well, and add to the saucepan.
• Add Butter and Vanilla: Add the butter pieces to the mixture. Cut the vanilla bean in half lengthwise, scrape out the seeds, and add both the seeds and pod to the mixture.
• Cook the Pudding: On medium heat, stirring constantly, bring the mixture to a simmer. Reduce the heat to maintain the simmer and stir for about 2 minutes until thickened and it coats the back of a spoon.
• Finish the Pudding: Add the vanilla extract and remove the vanilla bean pod. Place plastic wrap on top of the pudding to prevent a skin from forming.

2. Assemble the Pudding:

• Layer Wafers and Bananas: In a 2 to 2 1/2 quart casserole dish, place a single layer of vanilla wafers on the bottom and sides. Slice half the bananas and layer them over the wafers.
• Add Pudding: Pour half of the warm pudding over the banana layer. Repeat with another layer of wafers, bananas, and the remaining pudding.
• Top Layer: Crush a few vanilla wafers and sprinkle them on top of the pudding.

3. Make the Meringue:

• Beat Egg Whites: In a mixing bowl, combine egg whites, cream of tartar, and optional vanilla. Using a whisk attachment, gradually increase to high speed.
• Add Sugar: Slowly add the superfine sugar, either pouring slowly or adding a tablespoon at a time, until the meringue holds stiff peaks and is shiny.

4. Bake the Meringue:

• Preheat Oven: Preheat your oven to 425°F (220°C).
• Spread Meringue: Spread the meringue over the pudding, ensuring it reaches the edges of the dish to seal. Create swirls and peaks for texture.
• Bake: Bake for about 5 minutes, or until the meringue is golden brown. Keep a close eye to prevent burning.
• Cool and Chill: Let the pudding cool on the counter for about 30 minutes, then chill in the refrigerator for a couple of hours before serving.

Recipe Notes:

• The vanilla pudding can be made as a stand alone pudding and is delicious by itself or combined with fresh fruit or whipped cream.
• Nilla Wafers are not available everywhere so lady fingers could be substituted in a pinch but it is not quite the same or find one of the many delicious recipes for Vanilla Wafer Cookies on the web.
• Meringue Tips: For best results, make sure your egg whites are at room temperature before beating.
• Vanilla Bean Substitute: If you don’t have a vanilla bean, increase the vanilla extract to 1 1/2 teaspoons.

How to Make Southern Banana Pudding

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• Author: Laura Davis
• Total Time: 1 hour 10 minutes
• Yield: 8-10 servings 1x

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Description

Delicious vanilla pudding with bananas and vanilla wafers combine together to make a classic Southern style banana pudding.

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Ingredients

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Vanilla Pudding:

• 2/3 cup (126.5 g) white sugar
• 3 tablespoons cornstarch
• Pinch of salt
• 3 cups (710 ml) whole milk
• 3 or 4 large egg yolks
• 2 tablespoons unsalted butter, cut into pieces
• 1 vanilla bean
• 1/2 teaspoon good vanilla extract
• 5 to 6 ripe but firm bananas
• 1 box vanilla wafers

Meringue:

• 4 egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1/2 to 1 teaspoon vanilla (optional)
• 1 cup (192 g) superfine sugar

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Instructions

1. Prepare the Vanilla Pudding:

• Combine Dry Ingredients: In a 2 1/2 quart saucepan, whisk together the sugar, cornstarch, and salt.
• Mix Milk and Eggs: Whisk in 2 cups of the milk into the dry ingredients. In a separate bowl, add the egg yolks to the remaining cup of milk, mix well, and add to the saucepan.
• Add Butter and Vanilla: Add the butter pieces to the mixture. Cut the vanilla bean in half lengthwise, scrape out the seeds, and add both the seeds and pod to the mixture.
• Cook the Pudding: On medium heat, stirring constantly, bring the mixture to a simmer. Reduce the heat to maintain the simmer and stir for about 2 minutes until thickened and it coats the back of a spoon.
• Finish the Pudding: Add the vanilla extract and remove the vanilla bean pod. Place plastic wrap on top of the pudding to prevent a skin from forming.

2. Assemble the Pudding:

• Layer Wafers and Bananas: In a 2 to 2 1/2 quart casserole dish, place a single layer of vanilla wafers on the bottom and sides. Slice half the bananas and layer them over the wafers.
• Add Pudding: Pour half of the warm pudding over the banana layer. Repeat with another layer of wafers, bananas, and the remaining pudding.
• Top Layer: Crush a few vanilla wafers and sprinkle them on top of the pudding.

3. Make the Meringue:

• Beat Egg Whites: In a mixing bowl, combine egg whites, cream of tartar, and optional vanilla. Using a whisk attachment, gradually increase to high speed.
• Add Sugar: Slowly add the superfine sugar, either pouring slowly or adding a tablespoon at a time, until the meringue holds stiff peaks and is shiny.

4. Bake the Meringue:

• Preheat Oven: Preheat your oven to 425°F (220°C).
• Spread Meringue: Spread the meringue over the pudding, ensuring it reaches the edges of the dish to seal. Create swirls and peaks for texture.
• Bake: Bake for about 5 minutes, or until the meringue is golden brown. Keep a close eye to prevent burning.
• Cool and Chill: Let the pudding cool on the counter for about 30 minutes, then chill in the refrigerator for a couple of hours before serving.

Notes

• The vanilla pudding can be made as a stand alone pudding and is delicious by itself or combined with fresh fruit or whipped cream.
• Nilla Wafers are not available everywhere so lady fingers could be substituted in a pinch but it is not quite the same or find one of the many delicious recipes for Vanilla Wafer Cookies on the web.
• Meringue Tips: For best results, make sure your egg whites are at room temperature before beating.
• Vanilla Bean Substitute: If you don’t have a vanilla bean, increase the vanilla extract to 1 1/2 teaspoons.

• Prep Time: 30 mins
• Cook Time: 40 mins
• Category: Dessert
• Method: Baking
• Cuisine: Southern

Nutrition

• Serving Size: 120g
• Calories: 320g
• Sugar: 25g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 80mg