Yessss — Banana Pudding from scratch is a Southern classic and a total crowd-pleaser. We’re talking real vanilla custard (no instant pudding here), layers of fresh bananas, Nilla wafers, and whipped cream or meringue. It’s nostalgic, creamy, and downright dreamy.
Here’s the real-deal version — no shortcuts, all comfort.
Banana Pudding (From Scratch)
Ingredients:
For the Custard:
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¾ cup sugar
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⅓ cup all-purpose flour
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¼ teaspoon salt
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3 large eggs, separated
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2 cups whole milk
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½ teaspoon vanilla extract
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2 tablespoons butter
For the Layers:
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4–5 ripe bananas, sliced
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1 box vanilla wafers (like Nilla Wafers)
For the Topping:
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Option 1: Whipped cream (homemade or store-bought)
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Option 2: Meringue (made from reserved egg whites)
Instructions:
1. Make the Custard:
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In a medium saucepan, whisk sugar, flour, and salt.
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In a separate bowl, whisk egg yolks and milk together.
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Slowly add the milk mixture to the dry ingredients, whisking constantly.
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Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
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Remove from heat, stir in butter and vanilla.
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Let cool slightly (not too much or it’ll firm up too much to layer).
2. Layer the Pudding:
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In a 9×9 dish or trifle bowl, layer:
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A layer of vanilla wafers
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A layer of sliced bananas
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A layer of warm custard
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Repeat until everything is used, finishing with custard on top.
3. Add Topping:
For Whipped Cream:
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Whip 1 cup heavy cream with 2 tablespoons sugar and ½ tsp vanilla until soft peaks form.
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Spread over the top.
For Meringue (Classic Southern style):
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Beat reserved egg whites until frothy, add ¼ cup sugar gradually and beat until stiff peaks form.
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Spread over pudding and broil for 1–2 minutes until golden (watch closely!).
4. Chill & Serve:
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Refrigerate at least 4 hours or overnight — it gets better the longer it sits.
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Garnish with extra banana slices or crushed wafers if you’re feelin’ fancy.
Tips:
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Add a little banana extract to the custard if you like a stronger banana flavor.
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Don’t layer bananas too far in advance — they’ll brown. Toss them in a little lemon juice to keep them fresh.
Want a baked version, a mini mason jar version, or one with salted caramel drizzle next? I got you