Southern Banana Pudding Recipe

Today we are making Southern Banana Pudding, it has Nilla wafers, slices bananas in between and sweet vanilla pudding to bring everything together. The top is a beautiful meringue that is not only pretty to look at but extremely fun to eat. This recipe couldn’t be easier, and you can really get creative when you are assembling it and decorating it. If you want to learn how to make your own Southern Banana Pudding, follow along step by step and check out my video tutorial. Let’s go!

• Hamilton Beach Hand Mixer
• All Clad Saucepan 6 qt
• Standard Whisk

For the Pudding

• 1 cup (192 g) sugar
• 6 tablespoons (57 g) corn starch
• ¼ teaspoon (1 g) salt
• 3 ½ cups (770 g) whole milk, divided
• 8 egg yolks
• 1 tablespoon (14 g) unsalted butter
• 1½ teaspoons (7 g) vanilla extract

To Assemble

• 11-ounce box vanilla wafers (Nilla Wafers)
• 6 medium bananas sliced

The Meringue

• 8 egg whites
• 1 teaspoon (3 g) cream of tartar
• 1⅓ cups (255 g) granulated sugar

Preheat oven to 350 degrees F (177 C).

In a medium saucepan, add the sugar, corn starch and salt, whisk together until combined.

Whisk in ½ cup (110 g) of the milk until combined. This is important so the corn starch is completely mixed into the milk so it doesn't have any lumps.

Add in the rest of the milk and and whisk to combine. Whisk the 8 egg yolks and add into the milk and corn starch mixture until combined.

Bring to a simmer over medium heat, stirring frequently. Cook, stirring constantly, until thickened, about 3 minutes more. Remove from heat.

Add the butter and vanilla, stirring until the butter is melted.

Run the pudding mixture through a fine mesh sieve. Set aside to cool slightly. Do not add to refrigerator!

Arrange vanilla wafers in the bottom of a 9x13-inch baking dish (reserve some wafers and sliced bananas for the top of the meringue) add banana slices onto of the wafers. Add the pudding mixture on top and spread into an even layer. I ended up layering my dessert but you can assemble this dessert however you like.

In a large bowl, beat the egg whites and cream of tartar with a mixer on high speed until soft peaks form.

Gradually add the sugar, beating until stiff peaks form and the sugar is completely dissolved.

Make sure the sugar is completely dissolved into the egg whites because if it isn't, it may cause weeping (it will release water).

Spoon the meringue over the pudding, spreading it right up to the edges of the pan and seal the edges with it. You can also get creative with the meringue and form peaks or "designs" with it so it looks really pretty after it bakes.

Bake until the meringue is lightly browned, 10 to 15 minutes.

Top with the reserved wafers and banana slices. Let cool for 10 minutes before serving. Enjoy!

If you want to watch the video tutorial, watch it here!