Holiday 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 Step-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

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.

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