Classic Homemade Banana Pudding
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Nothing says comfort food quite like a big dish of old-fashioned banana pudding. This classic Southern dessert is rich, creamy, and layered with sweet bananas and crunchy vanilla wafers—perfect for potlucks, holidays, or any time you need a nostalgic treat. Just a handful of pantry staples and a few simple steps are all it takes to bring this beloved recipe to your table!
Why You’ll Love This Recipe
- Timeless Classic: A dessert that never goes out of style—always a crowd-pleaser.
- Easy Ingredients: Uses simple, everyday staples you likely have on hand.
- Perfect Make-Ahead: Even better after chilling, so it’s great for entertaining.
- Beautiful Layers: Show off the pretty layers in a trifle bowl or glass dish.
Ingredients
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 cups whole milk
- 3 large eggs, separated
- 2 teaspoons vanilla extract
- 1 (11-ounce) box vanilla wafers
- 5 ripe bananas, sliced
How to Make Classic Banana Pudding
1. Make the Pudding
In a medium saucepan, whisk together sugar, flour, and salt.
In a separate bowl, whisk the egg yolks and milk until well blended.
Gradually pour the milk mixture into the saucepan, whisking constantly.
Cook over medium heat, stirring nonstop, until the mixture thickens and coats the back of a spoon—about 10–12 minutes.
Remove from heat and stir in vanilla extract.
2. Layer It Up
In a 2-quart glass serving dish or trifle bowl, arrange a layer of vanilla wafers on the bottom. Top with a layer of sliced bananas, then spoon over a layer of warm pudding. Repeat the layers, ending with pudding on top.
3. Make the Meringue
In a clean mixing bowl, beat the egg whites with a hand mixer until stiff peaks form. Spread the meringue evenly over the top of the pudding.
4. Bake
Bake at 350°F for 15–20 minutes, or until the meringue is golden brown.
5. Chill & Serve
Let the pudding cool to room temperature, then refrigerate for at least 2 hours before serving. This helps the flavors meld and the pudding set.
Sara’s Tips for the Best Banana Pudding
- Use Whole Milk: For the creamiest, richest pudding, whole milk is best.
- Ripe Bananas: Bananas with brown spots are perfect—they’re extra sweet and flavorful.
- Layer Generously: Don’t skimp on the wafers or bananas—each bite should have a little of everything!
- Let It Chill: Chilling helps the pudding set and the flavors come together. Overnight is even better!
- Pretty Presentation: Serve in a clear dish to show off those gorgeous layers.
Variations & Serving Suggestions
- Southern Twist: Add a sprinkle of cinnamon or nutmeg between the layers.
- No Meringue? Top with whipped cream instead for a quick and easy finish.
- Individual Servings: Layer the pudding in mason jars or parfait glasses for a fun, portable dessert.
FAQs
Can I make banana pudding ahead of time?
Absolutely! Banana pudding is actually best made a few hours (or even a day) in advance so the flavors can meld.
How do I keep bananas from browning?
Layer the bananas between pudding and wafers so they’re covered—this helps slow browning. Super fresh bananas work best.
Can I use store-bought pudding?
If you’re short on time, you can use instant vanilla pudding, but homemade really makes all the difference in flavor and texture!
How should I store leftovers?
Cover tightly and refrigerate for up to 3 days. The wafers will soften over time, making it even more delicious!
Final Thoughts
This Classic Homemade Banana Pudding is everything you want in a comforting, crowd-pleasing dessert—creamy, sweet, and full of nostalgia. Whether you’re making it for a holiday, a family gathering, or just because, it’s sure to get rave reviews. Give it a try and see why it’s a staple in so many Southern kitchens!
