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Southern Banana Pudding         6 to 8 servings





This is my basic recipe for banana pudding.  Like most cooks in the



South, we each have our tried and true recipes.  There are many



others out there, but this is the one that works for me.  I like to eat the



banana pudding within a few hours of making it.  This is the version



that I grew up with because the pudding is made from scratch and



cooked.  It has simple ingredients and takes a minimum amount of








About the Ingredients

•  Milk-Only use whole milk.  It does make a difference.

•  Eggs-I use large eggs for most of my cooking, even though they


   seem smaller than they used to be.

•  Vanilla wafers-Use a good quality; I've always used Nila vanilla



    wafers.  I am partial to the size and the flavor.

•  Bananas-Yellow with a few dark spots have the best flavor.  


•  Vanilla-Banana pudding and vanilla go hand in hand.  Our recipe for

    homemade vanilla here.

One of my favorite things about banana pudding is the meringue on top.  My 



mom would always put it under the broiler until the "tips" of the meringue



would turn brown then imediately take it out.  This always left a lot of white



and I never flet comfortable eating that.  But by putting it in a preheated oven,



letting it start to turn brown, then quickly turning off the oven and leaving it



just until the entire top was brown made it a lot more appetizing to me.















































There is a big difference in the flavor of our vanilla pudding and the



boxed kind that you find in the store.   It  tastes so much "cleaner" and   


fresher because it doesn't have all the preservatives in it.






Our best Southern Banana Pudding.
The beginning of a great Southern Banana Pudding.
A layer of our delicious vanillapudding.
A close-up of our Southern Banana Pudding.
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Southern Banana Pudding


•  2 ¼ cups milk

•  4 eggs, separated (whites will be used for the meringue topping)

•  6 Tbsp sugar

•  2 Tbsp cornstarch

•  1 tsp salt

•  2 Tbsp butter

•  1 tsp of a good vanilla


•  2 Tbsp sugar

•  Vanilla wafers (about 48)

•  4 ripe bananas, sliced (scant ½-inch)

Preheat oven to 350°F.  You will need a 1½ quart casserole dish.

It can be round, square, or rectangular.


1.  Combine the first 5 ingredients in a large saucepan;



     whisk until smooth*.

2.  Cook over medium heat, stirring often with a whisk until thickened. 



     Whisk in butter and vanilla; set aside.

3.  Place alternate layers of vanilla wafers, bananas and custard



     in the casserole dish.  (Make sure the custard gets into every nook



     and crannie.)

4.  Beat egg whites (with the 2 tablespoons sugar)on high speed until



     foamy; gradually add sugar and beat until meringue forms stiff



     peaks.  Spread over pudding, making sure to seal at sides of dish.


5.  Place the banana pudding in oven; bake until it starts to



     brown; turn off oven.  Leave in the oven and watch closely until



     the surface is light brown, like the picture shown.

*I use my immersion blender for this.  It makes it easy to get a smooth



 and creamy pudding.  You can find it here.      


banana puddding, best banana pudding, simple banana pudding

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