This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Homemade banana pudding doesn’t need gimmicks, just layers of real vanilla custard, ripe bananas, and crisp Nilla wafers under a toasted meringue lid (or whipped cream, if that’s more your speed).
It’s rich, cold, and deeply satisfying, with just enough chew and cream to keep you going back for another bite. Old-school nanner pudding, no box mix in sight.
Here’s Why This Banana Pudding Recipe Works
No instant pudding in sight: You’re making real-deal custardy vanilla pudding with eggs, milk, and sugar. It’s worth every stir.
Texture, dialed in: The wafers soften just enough, the bananas stay fresh, and the meringue stays fluffy, though whipped cream works too if that’s your move.
Toasted meringue topping: This is the old-school Southern move. It uses the egg whites from the custard, gets broiled for a caramelized cap, and brings that dramatic, marshmallowy finish. This is the real deal.
Scoop and serve: After a chill, it sets up just enough to hold its layers. No soupy mess, no sliding wafers.
Recipe Tips
Use ripe, but not mushy bananas: They should be spotty and sweet but still firm enough to slice cleanly.
Stir the custard constantly: Don’t walk away. Keep it moving so it doesn’t scorch or scramble.
Seal the meringue to the edges: This keeps it from shrinking and weeping while it bakes.
Watch the broiler like a hawk: Meringue can go from golden to burnt in seconds. Rotate the dish for even browning.
Layer while the custard’s warm: It helps the wafers start softening right away and melds the layers better.
Chill fully before serving: Give it at least 2 hours so the flavors can settle and the texture firms up properly.
Don’t over-whip the meringue: Stiff peaks should hold their shape but still look glossy. Dry, clumpy meringue won’t spread well or brown evenly.
From Scratch and Worth It
Homemade banana pudding doesn’t need shortcuts to shine. With a little stovetop love and some chill time, you get a dessert that’s nostalgic, fresh, and wildly satisfying. No instant mix, no regrets.
If you’re into cozy, old-school sweets, our classic rice pudding hits the same comfort zone.
Pin this now to find it later!
Pin It
Homemade Banana Pudding with Meringue
If you make this recipe, please leave a star rating and comment.
Ingredients
- ¾ cup granulated sugar, 150 grams
- ⅓ cup all-purpose flour, 80 grams
- ¼ teaspoon salt
- 2 cups whole milk
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1 box Nilla Wafers, an 11 ounce box or 45 wafer cookies
- 5 bananas, sliced
- 1 cup heavy cream
Instructions
For the Custard:
- In a medium, heavy bottomed saucepan, combine ½ cup sugar, flour and salt. Whisk in the milk and egg yolks (save the whites for later).
- Cook over medium low heat, stirring constantly, until the mixture thickens, about 10-12 minutes. Remove from the heat and stir in the vanilla
To Assemble:
- In a 1 to 1½ quart dish, spread a few tablespoons of the custard across the bottom of the dish.
- Layer ⅓ of the Nilla wafers, ⅓ of the sliced bananas and ⅓ of the custard. Repeat the layering for a total of of 3 layers.
Make the Meringue:
- Preheat the oven to 400°F
- Beat the egg whites until soft peaks, gradually add ¼ cup of sugar and beat until stiff peaks form.
- Spread the meringue on top of the pudding, sealing against the edge of the bowl.
- Transfer the dessert to the oven and bake for 5 minutes which will set the meringue. Then remove from the oven and adjust the baking rack to the upper position, set the oven temperature to “Broil” and return the dish to the oven and toast the top under the broiler. Watch closely, rotating the dish as it browns.
- Remove from the oven and transfer the dish to the refrigerator and chill for 2 hours.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
