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Classic Southern Banana Pudding Recipe Easy Creamy Layers with Toasted Meringue

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A nostalgic and comforting Southern banana pudding featuring creamy vanilla custard layers, ripe bananas, crunchy vanilla wafers, and a lightly toasted meringue topping. Perfect for any occasion and easy to prepare.

Ingredients

Scale
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 4 large egg yolks, room temperature
  • 1/4 cup all-purpose flour
  • 1 tablespoon pure vanilla extract
  • Pinch of salt
  • 4–5 ripe bananas, sliced
  • 1 box vanilla wafer cookies
  • 4 large egg whites, room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Custard: In a medium saucepan, whisk together 2 cups whole milk, 1 cup heavy cream, 3/4 cup sugar, and a pinch of salt. Heat over medium until just about to simmer (around 180°F/82°C). Meanwhile, in a separate bowl, whisk 4 egg yolks with 1/4 cup flour until smooth.
  2. Slowly temper the egg yolks by adding about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to prevent scrambling. Then pour the yolk mixture back into the saucepan.
  3. Cook over medium-low heat, whisking constantly, until the custard thickens and coats the back of a spoon—about 5-7 minutes, reaching around 175°F (80°C). Remove from heat and stir in 1 tablespoon vanilla extract.
  4. Pour the custard through a fine mesh sieve into a clean bowl to ensure smoothness. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the fridge for at least 1 hour.
  5. Prepare the Meringue: In a clean, dry mixing bowl, beat 4 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form. Stir in 1 teaspoon vanilla extract at the end.
  6. Assemble the Layers: In a 9×13 inch baking dish, spread a thin layer of custard on the bottom. Add a layer of vanilla wafers, then a layer of banana slices. Repeat layers, ending with custard on top.
  7. Add the Meringue: Spread the meringue evenly over the pudding, sealing the edges to the sides of the dish to prevent shrinkage.
  8. Toast the Meringue: Using a kitchen torch, carefully toast the meringue until golden brown. If you don’t have a torch, place under a preheated broiler for 1-2 minutes—watch closely to avoid burning.
  9. Let the pudding cool for 10 minutes before serving to allow flavors to meld and the meringue to set.

Notes

Temper egg yolks slowly to avoid scrambling. Use a clean, dry bowl for whipping meringue to achieve stiff peaks. Seal meringue edges to prevent shrinkage. Slice bananas just before layering to prevent browning. For vegan or gluten-free versions, substitute ingredients as noted in the recipe. Use a kitchen torch for best meringue toasting results or broil carefully.

Nutrition

Keywords: banana pudding, southern dessert, vanilla custard, toasted meringue, easy banana pudding, creamy dessert, classic banana pudding

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