Mama's Banana Pudding

Name: Mama's Banana Pudding
Total time: 140 min
Yield: 24
Ingredients: 1 cup plus 1 tablespoon sugar; 1/2 cup flour; 1/8 teaspoon salt; 6 cups whole milk; 6 egg yolks; 3 eggs; 1/2 cup butter; 3 teaspoons vanilla extract; 9 ripe bananas; 2 (12 ounce) boxes vanilla wafers; 6 egg whites (see “Test Kitchen Tip,”); 1/4 teaspoon cream of tartar

Banana pudding, or "puddin'," as we call it, has so many variations, but this recipe is a true classic. Made from scratch, just like how our mamas, grandmas, and aunts used to prepare it. It's always a crowd favorite, so make sure you have enough to go around! No one wants to miss out after youve put in the effort.

Ingredients

1 cup plus 1 tablespoon sugar
1/2 cup flour
1/8 teaspoon salt
6 cups whole milk
6 egg yolks
3 whole eggs
1/2 cup butter
3 teaspoons vanilla extract
9 ripe bananas
2 (12 ounce) boxes vanilla wafers
6 egg whites
1/4 teaspoon cream of tartar

Directions

Step 1: In a large bowl, combine 1 cup sugar, flour, and salt. Whisk in milk, egg yolks, and whole eggs until everything is smooth and well combined.

Step 2: In a large saucepan, melt butter over medium heat. Once melted, slowly pour the milk mixture into the saucepan with the butter. Reduce heat to medium-low and whisk constantly. Cook for about 20 minutes, until the mixture thickens, coats the back of a spoon, and starts bubbling. Remove from heat and stir in 2 teaspoons of vanilla extract. Cover and set aside to cool to room temperature for about 1 hour. (The custard will continue to thicken as it cools.)

Step 3: While the custard cools, peel and slice the bananas. In two 9x13-inch broiler-safe casserole dishes, line the bottom and sides with vanilla wafers. Then, layer the banana slices over the wafers.

Step 4: Once the custard has cooled, pour it evenly over the banana and wafer layers. Use a knife or spatula to smooth the top of the custard.

Step 5: To make the meringue, in a large clean bowl, use an electric mixer or stand mixer with the whisk attachment to beat the egg whites, cream of tartar, and remaining 1 tablespoon of sugar and 1 teaspoon of vanilla extract. Beat at high speed until stiff peaks form, about 5 minutes.

Step 6: Spoon the meringue over the custard, making sure to cover it completely.

Step 7: Position the oven rack about 4 inches from the broiler and turn the broiler to high. Quickly broil the meringue for about 1-2 minutes, watching closely as it can brown very quickly.

Step 8: Once browned, remove the dishes from the oven and allow the meringue to cool slightly, about 15 minutes, before serving. You can also chill the pudding, covered, for up to 4 days if preferred.

Test Kitchen Tip: We recommend using pasteurized eggs for the meringue, as the egg whites dont get fully cooked during broiling.

Nutrition Facts (per serving)

Calories: 318
Total Fat: 13g (17% Daily Value)
Saturated Fat: 6g (29% Daily Value)
Cholesterol: 94mg (31% Daily Value)
Sodium: 222mg (10% Daily Value)
Total Carbohydrate: 44g (16% Daily Value)
Dietary Fiber: 2g (6% Daily Value)
Total Sugars: 26g
Protein: 7g (14% Daily Value)
Vitamin C: 4mg (4% Daily Value)
Calcium: 85mg (7% Daily Value)
Iron: 1mg (3% Daily Value)
Potassium: 313mg (7% Daily Value)

The Story Behind Mama's Banana Pudding

Mama's Banana Pudding is a cherished dessert that carries the warmth and nostalgia of Southern kitchens. Its origins trace back to early 20th-century America, where simple, comforting desserts were often made from readily available ingredients. Bananas, having become more accessible in the U.S. around the 1900s, paired beautifully with custard and vanilla wafers, creating the creamy, layered dessert beloved today. The recipe, handed down through generations, embodies the Southern tradition of sharing sweets with family and friends during gatherings, holidays, and Sunday dinners.

Regional Variations

While banana pudding is popular throughout the United States, it has distinct Southern characteristics. In the South, its traditionally made from scratch with homemade custard, fresh bananas, and a meringue topping. In contrast, Northern adaptations often use instant pudding mixes and whipped cream instead of meringue. Some Southern families even add a splash of bourbon or layer in pecans for added texture. Each variation reflects local ingredients and the cooks personal touch, yet the core of the desserta creamy custard with bananas and vanilla wafersremains unchanged.

How It Differs from Similar Desserts

At first glance, banana pudding might be confused with banana cream pie, but the two are notably different. Banana cream pie is typically baked in a pie crust with a thick layer of custard and sliced bananas, while banana pudding is a layered casserole dessert where bananas are sandwiched between custard and vanilla wafers, often topped with meringue. Unlike bread puddings or trifles, the crisp wafer layers in banana pudding gradually soften, creating a unique texture that balances creamy and slightly firm bites in every spoonful.

Typical Serving Occasions

Mama's Banana Pudding is most commonly served at family gatherings, potlucks, and church socials across the Southern United States. Its often a centerpiece dessert during holidays like Thanksgiving and Easter. The dish is also popular at picnics and summer barbecues, as it can be made in large portions and chilled ahead of time. In restaurants, Southern diners frequently feature banana pudding on their dessert menus, sometimes offering modern twists with caramel or chocolate layers.

Interesting Facts

Banana pudding is often affectionately called puddin in Southern vernacular.
The classic use of vanilla wafers became widespread in the 1930s when Nabisco popularized them.
The desserts layered construction allows for creative variations, including graham crackers, chocolate, or even tropical fruits.
Meringue toppings became popular as a lighter alternative to whipped cream, adding both visual appeal and a slightly toasted flavor.
Despite being a homey, humble dish, banana pudding has inspired cookbooks, baking contests, and even music references celebrating its Southern roots.

AI Audio version of the recipe is available!

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FAQ about Mama's Banana Pudding

Store leftover banana pudding in an airtight container in the refrigerator for up to 4 days. Be sure to cover it to prevent the meringue from becoming soggy.

Yes, you can make the banana pudding a day ahead. After assembling the pudding, cover and refrigerate it. Be mindful that the bananas may brown slightly over time, but the flavor will still be delicious.

While using store-bought pudding could save time, the homemade custard in this recipe gives a richer and more authentic flavor. If you decide to use store-bought, the texture and taste will differ slightly.

To avoid meringue weeping, ensure that your egg whites are beaten to stiff peaks and that there is no grease or yolk in the bowl when whipping. Adding a bit of cornstarch or cream of tartar helps stabilize the meringue.

While vanilla wafers are traditional, you could use other types of cookies or biscuits with a similar texture. Just be mindful that it will slightly change the flavor profile of the dish.

Freezing banana pudding is not recommended because the bananas will become mushy, and the texture of the custard may change upon thawing. However, you can freeze just the custard and meringue (without the bananas and wafers) and assemble it fresh later.

If you need an egg substitute, you could try using egg replacers designed for baking, like a commercial egg replacer or aquafaba (chickpea brine) for the meringue. However, the texture and flavor may differ slightly from the original recipe.

The custard is ready when it has thickened enough to coat the back of a spoon, and when you run your finger through the coating, it leaves a clean trail. It should also start to bubble gently around the edges.

Yes, you can use alternatives like almond milk, oat milk, or even coconut milk. However, keep in mind that the flavor and consistency might be slightly different depending on the milk you choose.

The recipe calls for 9 ripe bananas. Depending on the size of the bananas, this should be enough to cover the layers in two 9x13-inch dishes. You can adjust the number of bananas depending on personal preference.

Comments

Anna Palindrome

10/06/2025 01:52:54 PM

These reviews are a bit silly. It says clearly the recipe calls for 6 yolks and 3 whole eggs for pudding, 6 whites for merengue. 9 total eggs, and most recipes from the US are going to use cups as a form of measurement.

HeartyIce6963

09/14/2024 04:10:29 PM

Too large, too much egg, confusing. I would never use flour, only cornstarch. I like alternating layers of wafers and bananas. What size pan?

Fionaturrorealtor Turro

10/08/2024 02:46:33 PM

This is the recipe my 86 yr old mom used for banana cream pie. Just thickened hers a bit more. Best ever!!

George Davis

03/03/2025 06:19:16 PM

It came together in record time and still tastes amazing.

Daniel Moore

09/23/2024 05:41:31 PM

Fast, tasty, and everyone wanted seconds.

ToastyDonut5793

09/18/2024 02:48:31 AM

This is an old timey recipe. My mothers oldest sister had 9 children and this recipe was perfect for her family and me and my brothers. Loved going to her house to eat. Her table was always full of good things to eat. Thank you Dolly and Rachel for the recipe.

Shannon

09/18/2024 01:01:06 AM

The recipe does not indicate how many bananas?

Laura Wright

09/14/2024 02:24:13 PM

I’ve made similar recipes, but this one’s the best.

Ashley Young

09/13/2024 05:37:12 AM

I wasn’t sure at first, but this turned out amazing. Full of flavor, easy to make, and everyone loved it. It’s going into my permanent recipe collection for sure.

Christopher6101

09/13/2024 12:16:49 AM

This recipe is a classic southern banana pudding and it is delicious. The other reviewers didn’t read the recipe which clearly calls for three eggs, six yolks and six whites. You can also figure out measurement conversions with google quite easily. If this is too much maybe make something else.

IcyPork1582

09/12/2024 11:57:49 PM

Kizzy Henry the recipe clearly states 6 egg yolks and 3 whole eggs. 6 egg whites are used in the meringue.

Marvin Coak

09/12/2024 11:56:54 PM

Kizzy Henry. If you read recipe again it calls for 6 egg yolks, and 3 eggs (that would be whole eggs). Then the last step calls for 6 egg whites. Hope this helped.

audio version

Cook Time: 50 minutes