Easy and Delicious Southern Style Banana Pudding Recipe

Banana Pudding has always been one of my favorite foods. Ironic, because I’m not very fond of bananas normally. I generally find them too sweet and too mushy and I always eat them slightly green.

However, when you pair bananas with homemade vanilla custard, meringue, and vanilla wafers it’s magical.

Meringue is something my Grandma Queenie used to make a lot. I loved watching her make it as a kid. I thought watching how the egg whites turned into fluffy, heavenly goodness was the coolest thing ever. I wish she could see me make mine now. I like to think she’d be proud. 🙂

This banana pudding recipe is simple and quick. It only took me about 40 minutes to prepare today. Try it out and tell me your thoughts.



  • 6 oz evaporated milk
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • pinch of salt
  • 3 large egg yolks reserve egg whites
  • 1/2 cup half & half
  • 1 Tbsp butter
  • 1/2 Tbsp pure vanilla extract
  • 6 ounces of vanilla wafers
  • 2 ripe medium bananas sliced
  • Whisk together the evaporated milk, granulated sugar, flour and salt until dissolved.
  • Warm the evaporated milk mixture over medium heat in a heavy bottomed saucepan.
  • While that’s warming, in the same bowl you just used, whisk the egg yolks with the half & half and gradually pour that into the warmed evaporated milk mixture, still whisking.
  • Constantly stir while cooking for 10-15 minutes until the custard has thickened.
  • Once thickened remove from the heat and whisk in 1 Tbsp of butter and 1/2 Tbsp of pure vanilla. Set this off to the side.


  • 6 reserved egg whites
  • 1 tsp pure vanilla extract
  • 1/2 tsp cream of tarter
  • 6 Tbsp granulated sugar
  • Whip the 6 reserved egg whites with the vanilla, and cream of tarter. Sweeten with granulated sugar.
  • Whip for 3-5 minutes or until stiff peaks form.

Assemble the Banana Pudding

  • Layer the bottom of an 11 cup rectangular oven safe dish with vanilla wafers and and a layer of banana slices. Layer with 1/2 of the custard.
  • Repeat those steps.
  • Spread the meringue on top of the banana pudding.
  • Set the oven to broil to toast the top.
  • Store in fridge.

Published by Mercedes

Mercedes Diane Griffin Forbes (Diane Griffin) is the primary contributor to DG Speaks​, and the Founder of the Mercedes Parra Foundation​ for Women and Girls. She is an internationally recognized expert in marketing and micro-enterprise development with over fifteen years experience in the US, Asia, Africa, and Latin America. Working in the areas of international development, education, and public policy, her career is focused on promoting gender equity, sustainable economic growth, and positive social development.

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