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Old-Fashioned Southern Banana Pudding featured image

Old-Fashioned Southern Banana Pudding

5 from 5 reviews

A classic Southern dessert recipe that’s a breeze to prepare!


For pudding:

3/4 cup sugar

1/4 cup flour

1/8 teaspoon salt

1 egg

4 eggs, separated, reserve egg whites for meringue

3 cups whole milk

1 teaspoon vanilla

3040 Nilla Vanilla Wafers

4 or 5 bananas

For meringue*:

Reserved egg whites

1/4 teaspoon cream of tartar

1/4 cup sugar, superfine if available

1 teaspoon vanilla


In a saucepan, combine ¾ cup granulated sugar, flour, and salt. Whisk until well mixed, then whisk in the whole egg and yolks.
Turn the heat on to medium-low and whisk in milk. Cook over medium-low, stirring
constantly with a whisk, until the mixture begins to boil and thicken, for about 15 minutes.
Remove pudding from heat and stir in vanilla extract.
Layer the bottom of a 9 x 13-inch baking dish with vanilla wafers, then top with a layer of sliced bananas. Spoon about half the pudding over the bananas, about 1 1/2 cups, then repeat with another layer of bananas and  pudding.  Preheat oven to 400 degrees.
Place egg whites in a stand mixer fit with the whisk attachment. Add the cream of tartar and beat until foamy, then slowly add the sugar and beat until whites are glossy and form peaks. Add vanilla and mix until combined.
Spread the meringue over the top of the pudding and cook until top is lightly browned, about 5-7 minutes. Chill at least 1 hour before serving.


Adapted from a couple of recipes including The Kitchen is my Playground and Add a Pinch.

*Feel free to top with sweetened whipped cream instead of the meringue.