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The Best Creamy Southern Banana Pudding

Close-up of amazing banana pudding in a glass dish, topped with perfectly toasted meringue peaks.
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You deserve a rich, creamy treat that tastes like pure comfort. This classic homemade banana pudding recipe layers vanilla wafers, fresh bananas, and smooth pudding for a dessert that always impresses at gatherings.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 3 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 4 large egg whites
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 box (11 ounces) vanilla wafers
  • 4 large ripe bananas, sliced

Instructions

  1. Make the pudding base: In a medium saucepan, whisk together the 1 cup sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
  2. Cook the pudding: Heat the mixture over medium heat, stirring constantly, until it thickens significantly and just begins to bubble. Reduce heat to low.
  3. Temper the egg yolks: In a separate bowl, lightly beat the 4 egg yolks. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly. This prevents the yolks from scrambling.
  4. Return the tempered yolks to the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, for 2 minutes until the pudding is thick. Do not let it boil rapidly.
  5. Remove the pudding from the heat. Stir in the vanilla extract and the butter pieces until the butter is fully melted and incorporated, creating a smooth texture. Set aside to cool slightly.
  6. Make the meringue topping: In a clean, grease-free bowl, beat the 4 egg whites until soft peaks form. Gradually add the 1/4 cup sugar and continue beating until stiff, glossy peaks form. Beat in the 1 teaspoon vanilla extract.
  7. Assemble the pudding: In a large glass bowl or individual serving dishes, create layers. Start with a layer of vanilla wafers, followed by a layer of sliced bananas, and then a layer of the warm pudding. Repeat the layers until all ingredients are used, ending with a layer of wafers or pudding.
  8. Top with meringue: Gently spread the meringue evenly over the top layer of the pudding. You can create swirls with the back of a spoon.
  9. Bake the pudding: Bake in a preheated oven at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning.
  10. Chill: Let the banana pudding cool to room temperature, then cover and chill in the refrigerator for at least 4 hours, or preferably overnight. This chilling time allows the wafers to soften and the flavors to meld, giving you that perfect creamy texture.

Notes

  • For a no-bake version, skip steps 4, 5, and 6. Instead, use store-bought whipped topping or stabilized whipped cream to top the chilled pudding layers.
  • Use slightly under-ripe bananas; overly soft bananas can become mushy after chilling.
  • If you prefer a less sweet meringue, reduce the sugar in the meringue to 3 tablespoons.

Nutrition

Find it online: https://spoonsprout.com/best-creamy-banana-pudding-recipe/