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Southern Style Banana Pudding

A rich and creamy homemade Southern-style banana pudding layered with vanilla wafers, ripe bananas, and a from-scratch custard, topped with whipped cream or meringue.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main
  • 3 cups whole milk
  • 3/4 cup granulated sugar
  • 1 pinch of salt
  • 1/4 cup all purpose flour
  • 3 large egg yolks beaten
  • 1 tablespoon vanilla extract
  • 3 to 4 ripe bananas sliced into rounds
  • 1 box vanilla wafers
  • Whipped cream or meringue topping

Method
 

  1. In a saucepan over medium heat, combine 3 cups of whole milk, 3/4 cup of granulated sugar, and a pinch of salt. Stir until warm.
  2. In a separate bowl, whisk together 1/4 cup all purpose flour and 3 beaten egg yolks until smooth.
  3. Temper the egg mixture by slowly adding about 1/2 cup of the warm milk mixture into the eggs while whisking constantly.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
  5. Cook over medium heat, stirring constantly, until the custard thickens and can coat the back of a spoon, about 10–12 minutes.
  6. Remove from heat and stir in 1 tablespoon of vanilla extract. Set aside.
  7. Slice 3 to 4 ripe bananas into even rounds.
  8. In a large casserole dish or trifle bowl, layer vanilla wafers, banana slices, and custard. Repeat the layers until all ingredients are used or the dish is full.
  9. Top with whipped cream or meringue. If using meringue, bake at 350°F (175°C) for 10–12 minutes until lightly browned.
  10. Refrigerate the banana pudding for at least 4 hours or overnight for best results.

Notes

Use ripe bananas for optimal sweetness. Layer carefully for a beautiful presentation. Let the pudding chill completely to achieve the ideal texture. Store covered in the refrigerator and consume within 3 days for best flavor.