Sweet Southern Classic: How to Make Banana Pudding
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Sweet Southern Classic: How to Make Banana Pudding

  • Writer: TheButterDish
    TheButterDish
  • Nov 5
  • 3 min read

Banana pudding is an iconic Southern dessert, beloved for its layers of creamy custard, fresh bananas, and crisp vanilla wafers, often topped with a fluffy meringue or whipped cream. With roots in the American South dating back to the early 20th century, this no-fuss treat became popular through recipes shared in community cookbooks and at potlucks. It's a nostalgic favorite that's easy to make yet impressively delicious. In this article, we'll guide you through a classic from-scratch version with a baked meringue topping for that authentic touch.


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A creamy layered banana pudding with vanilla wafers and fresh banana slices.

Ingredients

This recipe serves 8-10 and takes about 45 minutes to prepare, plus chilling time. It's compiled from traditional Southern recipes for the best flavor.

For the Pudding:

  • 3/4 cup granulated sugar

  • 1/3 cup all-purpose flour

  • Dash of salt

  • 4 large eggs, separated (yolks for pudding, whites for meringue)

  • 2 cups whole milk

  • 1/2 teaspoon vanilla extract

  • 1 box (about 11 oz) vanilla wafers (Nilla wafers preferred)

  • 5-6 ripe bananas, sliced

For the Meringue:

  • 4 egg whites (from above)

  • 1/4 cup granulated sugar

  • 1/4 teaspoon cream of tartar (optional, for stability)

  • 1/2 teaspoon vanilla extract


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Baked banana pudding with golden meringue topping and a spoon scooping out a serving.


Step-by-Step Instructions

  1. Prepare the Custard: In a medium saucepan, whisk together the sugar, flour, and salt. Add the egg yolks and milk, whisking until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 8-10 minutes. Remove from heat and stir in the vanilla extract. Let cool slightly.

  2. Layer the Dessert: In a 9x13-inch baking dish or trifle bowl, arrange a layer of vanilla wafers on the bottom. Top with a layer of sliced bananas, then pour about one-third of the custard over them. Repeat the layers two more times, ending with custard on top.

  3. Make the Meringue: Preheat your oven to 350°F (175°C). In a clean bowl, beat the egg whites with cream of tartar (if using) until soft peaks form. Gradually add the sugar and vanilla, beating until stiff peaks form and the meringue is glossy.

  4. Bake and Chill: Spread the meringue evenly over the top layer of custard, sealing the edges to prevent weeping. Bake for 10-15 minutes until the meringue is golden brown. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight for the flavors to meld.


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Individual serving of classic banana pudding in a glass, showing distinct layers.


Tips and Variations

  • No-Bake Option: Skip the meringue and top with whipped cream instead for a quicker version. Mix 1 cup heavy cream with 2 tablespoons powdered sugar and vanilla until stiff peaks form.

  • Instant Pudding Shortcut: For a faster prep, use two boxes of instant vanilla pudding mix prepared with milk, as in some modern recipes.

  • Flavor Boost: Add a splash of banana liqueur to the custard for extra banana essence, or layer in crushed wafers for more crunch.

  • Storage: Keep refrigerated and consume within 2-3 days, as bananas will brown over time. Cover loosely to avoid sogginess.

  • Make-Ahead: Assemble up to the meringue step a day ahead, then bake just before serving.

This dessert pairs perfectly with a cup of sweet tea or coffee, embodying Southern hospitality.


Conclusion

Banana pudding captures the essence of Southern comfort food—simple, sweet, and satisfying. Whether you're recreating family traditions or trying it for the first time, this classic recipe will transport you to a porch swing on a warm afternoon. Give it a whirl and enjoy the creamy, fruity delight!

 
 
 
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