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Homemade Baked Banana Pudding

If you’ve ever wanted banana pudding that tastes like it came straight from a Southern grandma’s kitchen, this is it. Forget instant mixes—this recipe delivers a rich, velvety pudding made from scratch, layered with ripe bananas, buttery vanilla wafers, and topped with golden meringue. Baked until bubbly, it’s a nostalgic, soul-warming dessert that turns any gathering into a celebration.

Why You’ll Love This Recipe

•  From-Scratch Pudding – No boxed mix here, just creamy, homemade custard.
•  Classic Layers – Vanilla wafers, ripe bananas, and silky pudding in every bite.
•  Optional Meringue Topping – Golden, cloud-like topping for that true Southern touch.
•  Feeds a Crowd – Perfect for potlucks, holidays, or Sunday dinners.
•  Even Better Overnight – Flavors meld and wafers soften beautifully in the fridge.

Equipment Needed

• 9x13-inch baking dish
• Large saucepan
• Whisk + wooden spoon
• Mixing bowls (glass or metal for meringue)
• Electric mixer (for egg whites)
• Measuring cups + spoons
• Rubber spatula
• Plastic wrap
• Wire cooling rack

Ingredients

For the Pudding

• 4 cups whole milk
• 6 large egg yolks
• 2 cups granulated sugar
• ½ cup all-purpose flour
• 1 tablespoon vanilla extract
• ¼ cup unsalted butter, cubed

For Assembly

• 1 (12-ounce) box vanilla wafers
• 6 ripe, but firm, bananas, sliced into ¼-inch rounds

For the Meringue Topping (Optional but Classic)

• 6 large egg whites
• ½ teaspoon cream of tartar
• 6 tablespoons granulated sugar

Step-by-Step Instructions

Prep Time: 25 minutes
Cook Time: 20–25 minutes
Chill Time: 4 hours (or overnight)
Servings: 10–12

Step 1: Make the Pudding

1. In a large saucepan, whisk egg yolks and sugar until smooth.
2. Whisk in flour until no lumps remain.
3. Slowly stream in milk, whisking constantly.
4. Cook over medium heat, stirring, until pudding thickens (gravy-like consistency, coats the back of a spoon).
5. Remove from heat; stir in vanilla and butter until melted.
6. Cover with plastic wrap directly on the surface to prevent skin. Let cool slightly.

Step 2: Assemble the Layers

1. Preheat oven to 350°F (175°C).
2. Spread a thin layer of vanilla wafers in a greased 9x13 dish.
3. Layer half of the bananas over wafers.
4. Spread half of the pudding over bananas.
5. Repeat layers with remaining wafers, bananas, and pudding.

Step 3: Make the Meringue (Optional)

1. In a clean, dry bowl, beat egg whites with an electric mixer until foamy.
2. Add cream of tartar; beat until soft peaks form.
3. Gradually add sugar, beating until glossy stiff peaks form.

Step 4: Bake

• If using meringue: Spread over pudding, sealing edges. Bake 20–25 minutes until golden.
• Without meringue: Bake uncovered for 15–20 minutes, until bubbly.

Step 5: Chill & Serve

• Cool to room temp on a wire rack.
• Refrigerate at least 4 hours (overnight preferred).
• Serve cold, with softened wafers and creamy layers.

Pro Tips for the Best Banana Pudding

• Use Firm Bananas: Too ripe = mushy layers. Go for ripe but slightly firm.
• Seal Meringue Edges: Prevents shrinking during baking.
• Plastic Wrap Trick: Always press directly on hot pudding to avoid a skin.
• Make-Ahead: Even better the next day after chilling.
• Shortcut Option: Skip meringue and top with whipped cream before serving.

Storage

• Fridge: Store covered for up to 3 days. Best within 48 hours.
• Freezer: Not recommended (bananas get mushy, pudding texture breaks).

FAQ

Q: Can I use store-bought pudding mix?
Yes, but it won’t have the same rich, homemade texture and flavor.

Q: Can I use a different cookie?
Vanilla wafers are traditional, but shortbread or graham crackers work too.

Q: Can I make this without baking?
Yes—skip meringue and assemble pudding layers, then chill overnight.

Q: Why bake if I’m not making meringue?
Baking helps the pudding set and meld flavors, but you can chill instead for a no-bake version.

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Homemade Baked Banana Pudding

A Southern classic made with rich, from-scratch pudding, layers of bananas and vanilla wafers, and topped with golden meringue.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 5 hours hrs

Servings: 10

Ingredients Equipment Method Notes

Ingredients

  

Pudding:

• 4 cups whole milk
• 6 egg yolks
• 2 cups sugar
• ½ cup all-purpose flour
• 1 tbsp vanilla extract
• ¼ cup unsalted butter

Assembly:

• 1 12 oz box vanilla wafers
• 6 bananas sliced
• Meringue optional:
• 6 egg whites
• ½ tsp cream of tartar
• 6 tbsp sugar

Equipment

• - 9x13 baking dish
• Saucepan & whisk
• electric mixer
• mixing bowls
• Rubber spatula

Method

 

1. Whisk yolks + sugar → add flour → slowly whisk in milk. Cook until thick. Stir in vanilla + butter.
2. In baking dish: wafers → bananas → pudding → repeat.
3. (Optional) Beat egg whites with cream of tartar, add sugar → spread over pudding.
4. Bake 20–25 mins until golden (or 15–20 without meringue).
5. Cool, then refrigerate 4 hrs. Serve cold.

Notes

Best eaten within 2–3 days.

For shortcut, top with whipped cream instead of meringue.

Ripe but firm bananas work best.