Southern Banana Pudding Recipe
Nothing tops off a great home cooked Southern meal any better than this down home, made-from-scratch, banana pudding. Or, as we often call it, “naner puddin.” It’s just downright good and most definitely…a Southern tradition. We’re going to show you how to make this one with or without a real egg white meringue topping, the choice is yours.
I have fond memories of mama’s banana puddings. The only one she knew anything about was this totally made-from-scratch version. She never did discover those instant boxed mixes, and I’m so thankful for that. They just smelled so good coming out of the oven, and tasted even better, whether it was warm or cold.
Unfortunately, most of what you get at a restaurant these days comes from a powdered mix type pudding where you just add milk and stir. Or, more than likely, it’s some readymade pudding….straight out of a can. Yes, even here in the South. Let me tell you though, you can certainly taste the difference when you follow these simple and easy steps to make it yourself. Seriously, it’s much easier than you think.
Most people are afraid of making the custard or “pudding” part for fear of turning it into scrambled eggs while cooking. But, if you follow the directions here, and stick with it, you will not – or shouldn’t – have any problems. Of course scrambled eggs ARE possible. I’ve seen it happen. I’m not saying WHO made it happen….let’s just say I’ve seen it OK?
So, tell yourself you can conquer anything, even homemade banana pudding with a real egg white meringue topping, and…
Let’s Get Cooking!
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You’ll need these ingredients. And, if you’re thinking my bananas are overly ripe, please forget those thoughts. They were soft, but not mushy, with very minimal brown spots on the banana itself, and that made them just perfect. I even peeled one to show you they weren’t dark on the inside. Those brown spots on the skins are sugar spots. You want them ripe but not turning mushy soft and brown on the inside.
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Start by separating three eggs. But, not like this…..
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Like this. (Sorry, couldn’t resist) Separate the egg yolks from the egg whites and set the egg whites aside for the time being. You’ll use the egg whites if you decide to add the meringue on top. I highly urge you to do so, unless you just don’t like the taste of meringue. If you opt not to do it, refrigerate the egg whites and add them to your next omelet or something.
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IMPORTANT: The next few steps require your totally undivided attention for about 10-15 minutes. Don’t get distracted, and let’s avoid making scrambled eggs at this point. Ready…Go.
Begin the pudding by placing three cups of milk in a saucepan, set to LOW heat on your stove top. Most recipes say to do this in a double boiler. If you have one it’s perfectly fine to use it. If you will stay with it though, it’s very easy to do this in a regular saucepan directly on the stove top. Just exercise a little patience and you’ll be fine. We’re about to add the egg yolks, and if you aren’t careful, this is where you could end up with scrambled eggs in a pot of milk. Have no fear, you can do it. I’ve got confidence in you.
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Slowly add the flour in small amounts at a time. You’ll need to continually whisk the flour into the milk to avoid any lumps. The milk is still cool at this point and the flour should mix in smoothly if you whisk it well. Continue until all the flour is incorporated into the milk.
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Do the same with the sugar. Whisk it into the mixture in small amounts until it’s all in the pot. Keep stirring.
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Use a fork and slightly beat the egg yolks.
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This is the make it or break it point…or should I say the scramble or not scramble point. The milk mixture has started to warm up now, and it’s time to whisk in the egg yolks. Slowly add the egg yolks to the pot, whisking continuously, to keep the eggs from cooking. Just do it easy and gently, and you want have any problems. The warmer your milk is at this point, the faster they will cook. The heat should still be on low, and just getting warm, so we have no reason to create scrambled eggs at this point. Just keep working that whisk from this point forward. You can do it!
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The pudding mixture needs to cook up to 170° in temperature. I used a candy thermometer to make sure I had reached the desired temperature. As you can see in the photo, the mixture has started to thicken. You just keep stirring with the whisk until it reaches the proper temperature…then…remove it from the heat.
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You’ve now moved the pot off of the stove…keep stirring. Add the teaspoon of vanilla and stir it into the mixture. Don’t you just love the aroma of vanilla? It’s so soothing to the soul. Now, let it cool down a bit. The mixture has to cool down before you can add it to the bananas and wafers. If it’s too warm when you start the assembly, it will soften the Vanilla Wafers. It will try to thicken up as it cools so again….you will have to stir it every 30 seconds or so as it cools. Just keep whisking on and off as you begin to assemble the pudding. You did very well. I’m proud of you. No lumps in your pudding mixture and you didn’t even use a double boiler. This is the way mama did it. I don’t recall that she ever even owned a double boiler. Great job!
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You’ll need a deep casserole type dish to assemble everything in. You could get fancy with some clear type of bowl, but remember, it will need to go into the oven after we add the meringue, so make sure the bowl is oven safe. Now, spread just a thin layer of the pudding mixture in the bottom.
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Place a layer of wafers on top of that. Go ahead, be neat about it, and arrange them in the dish. Set aside about 5 of the wafers to use as a crumble topping if you don’t plan on making the meringue.
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Add a layer of sliced bananas on top of the wafers. Don’t go skimping, pile them on.
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Add a layer of the pudding mixture. Spread it out to the edges. Depending on how big of a bowl you use, you may have enough ingredients to make additional layers of each. If so, just repeat the layers ending with the pudding mixture on top.
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If you’re headed to a church homecoming or family reunion, you might consider standing some of the wafers up around the edge of your bowl or container. Go ahead, get a bit fancy and impress them. They’re going to love how it tastes, so why not let them Oooh and Ahhh it at the same time. Just stand a row of wafers up all around the outside edge and finish it with the pudding mixture on top.
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As you can see, I didn’t go fancy with this one. At this point, if you’ve decided NOT to make the egg white meringue topping, just crumble up those 5 or so reserved wafers and sprinkle them across the top. You’ll also want to bake this in the oven for about 10-15 minutes to let all of the ingredients meld together and give it that really homemade taste. After baking, it would then be ready to serve warm or to let it cool and then chill it in the refrigerator for awhile to serve cool. Hopefully though, you’ll want to add the meringue, if so, let’s move on.
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Homemade Egg White Meringue Topping:
Place the reserved egg whites in a small bowl or your stand mixer bowl. You can do this by hand using a whisk, but a mixer will work fine. I suggest you use glass or stainless. Beat the egg whites until they get a bit “frothy” looking, like in the above photo. Don’t over beat.
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Then, add just a pinch of Cream of Tartar. I used about 1/8th of a teaspoon here. You’ll find Cream of Tartar in the spice rack at your grocery store. It’s a magical ingredient for turning egg whites into tall, fluffy meringue. Whip it up some more.
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Cream of Tartar really sparks up the egg whites. When you get soft peaks like above, it’s time to add the sugar.
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Pour your sugar into the bowl and whip it up some more.
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When the egg whites form good strong peaks…you’re done. Don’t over whip it though, the peaks will start to fall if you over do it. You’ve got to get to just the right point and stop. See, easy isn’t it?
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Use a spatula and gently spread the meringue over the top of your banana pudding. Work it as little as possible but spread it all the way out to the edges. Look how thick that is. Don’t you just love it?
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Take your spatula, and just dab it up and down lightly into the meringue to make some swirls and peaks stand up in your meringue. This will make it look even better when it comes out of the oven.
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Is this not absolutely GORGEOUS? I’ve impressed myself I must admit. You’ll want to bake the banana pudding in a 350° oven for about 10-15 minutes. You only want just a light toasting of the meringue, so watch it closely and don’t let it burn. When it looks good to you…it’s ready. Somebody pass me a spoon please!
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This makes me soooo hungry for Banana Pudding. It brings back all kinds of childhood memories of sitting around that big table on Sunday dinner, finishing off one of mama’s great meals, then having this for dessert. We miss you Mama. Thank you for all the love you shared with us through those meals.
Banana Pudding is good slightly warm, but if you can wait and let it cool down, then refrigerate it for awhile, it’s even better when it’s cold. Either way, I think you will love this recipe. With, or without the meringue, it’s pretty simple and easy to make. If you’ve been using those boxed pudding mixes, do yourself, and your family a favor, and try this totally made from scratch version to see what you’ve been missing. You’ll be amazed at how big a difference homemade can really taste. I do hope you’ll try it, and I most certainly hope you like it.
Enjoy!!!
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Southern Banana Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 6 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Description
Nothing tops off a great home-cooked Southern meal any better than down home, made-from-scratch, banana pudding. Or, as we sometimes call it…’naner puddin’. It’s just downright good and most definitely…a Southern tradition.
Ingredients
- 3 – cups of Milk
- 1/4 – cup of All Purpose Flour
- 1/2 – cup of Sugar
- 3 – Eggs, separated
- 1 – teaspoon of Vanilla Extract
- 1 – box of Vanilla Wafers
- 4–6 – ripe Bananas, sliced
Meringue
- 1/8 – teaspoon of Cream of Tartar for the Meringue, if needed
- 1/4 – cup of Sugar for the Meringue, if needed
Instructions
- Preheat your oven to 350 degrees.
- Separate 3 eggs, set the whites aside for later use in the meringue.
- Add 3 cups of milk to a medium saucepan. Place over LOW heat on your stovetop.
- Slowly add flour, whisking continually to avoid lumps.
- Slowly stir in 1/2 cup of sugar, whisking continually until fully dissolved.
- Use a fork and break up the egg yolks.
- Slowly add the egg yolks to the saucepan, whisking continually to avoid making scrambled eggs. It’s very important to stay with the cooking process at this point. Keep stirring.
- Increase the heat gradually up to about medium as you constantly whisk the pudding mixture.
- Using a candy thermometer, bring the mixture up to 170 degrees. Continue to stir it constantly as it thickens. When it reaches 170 degrees, remove from heat but continue to stir.
- Add the teaspoon of Vanilla Extract and continue to stir off and on as it cools down. The mixture must cool down before you begin to assemble the banana pudding.
- When fairly cool, spread a light layer of the pudding in a casserole dish.
- Add a layer of Vanilla Wafers. Reserve about 5 or 6 wafers for topping later.
- Add a layer of sliced bananas.
- Add a layer of pudding mixture, spreading it out to the edges of the dish.
- Repeat the layer process as needed, ending with a layer of the pudding mixture on top.
- Crumble the 5 or 6 reserved wafers and sprinkle on top. If not adding the meringue, bake this at 350 degrees for about 10-15 minutes. Let cool and serve. Hopefully you’ll try the meringue.
Meringue:
- Place the room temperature egg whites in a glass or metal mixing bowl.
- Using a mixer or whisk, beat the egg whites until they appear frothy in texture.
- Add about 1/8th teaspoon of Cream of Tartar.
- Increase mixer speed and beat until the egg whites form soft peaks.
- Add the sugar. Continue to whip, increasing speed as needed until the egg whites thicken and form firm peaks. Do not over work the egg whites as it will cause them to lose volume.
- Use a spatula and gently spread the meringue over the pudding mixture.
- Gently dab the spatula up and down in the meringue to form small swirls and peaks.
- Place the dish in the preheated 350 degree oven and bake for 10 to 15 minutes. Watch it carefully so the egg white meringue doesn’t burn. It just needs to be slightly toasted and browned.
- Remove from oven, let cool, refrigerate until cold then serve.
- Enjoy!
Keywords: Southern Banana Pudding Recipe, made from scratch, homemade, old fashioned, southern recipes, with meringue
Your Comments: We welcome your comments and look forward to hearing from you. Please post your comments in the section below.
Be Blessed!!!
Steve
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Category: Desserts
I have been looking for a good homemade banana pudding recipe that didn’t call for instant pudding mix. I found it!!! I have made this 3 times now, pretty easy and everyone loves it including myself. Now every time there is a gathering, food to be made… My husband signs me up for the Southern Banana Pudding. Too Funny! Thanks for sharing this, my husband & daughter thanks you also. Great recipe!
★★★★★
Hi Sarah, Thank you for sharing your results with our Banana Pudding recipe. I’m glad it’s been turning out well for you and that you and your family like it. I think it’s awesome that your husband enjoys bragging on your cooking. Keep up the great work. I do appreciate your visits and I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve
Thank you SO much for this recipe. It tastes just like my Mutter’s (grandmother) recipe. I never learned her recipe and she passed away several years ago, so I’m really grateful to you for it.
I made this banana pudding- meringue and all. It was so pretty. I did have a hard time getting the pudding to thicken up as well. You have to be patient. I ended up sifting in (to avoid lumps) a little more flour which seemed to do the trick. It was good cold but simply divine while still warm. My husband said it needed to go in the Banana Pudding Hall of Fame, Thank you for sharing your recipe. Your pictures helped me greatly.
Hi Alison, Thank you for sharing your results with us regarding the Banana Pudding recipe. I’m happy you and your husband liked it. I loved the “Banana Pudding Hall of Fame” comment. Smile. Thank you for your visit and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve
This is my 2nd time making this wonderful banana pudding! I can finally say I know how to make it from scratch! It tasted amazing! I can’t wait for a function at work…I will soooo be making this dish. Happy New Year all!!
Hi Susan, I’m glad to hear you made our Banana Pudding, and happy to hear you liked it. Surprise your co-workers and don’t wait for something special, it will turn out special for them when you walk in the door with a big bowl of banana pudding. Smile. I appreciate you trying the recipe and for sharing your results with us. Do visit with us again… real soon. Be Blessed!!! Steve
I found this recipe about 5yrs ago it was my very first ever pudding i can not and will not make it any other way. I use this recipe only exactly how it is and it comes out perfect every single time. Thanks for sharing this recipe its a hit!
Hi,
My mother makes old fashion banana pudding. She just made one last week October 19, 2017. She doesn’t measure anything..you know the old fashion cooking. That’s mama’s way. Everything she bakes is not measured from homemade butter pound cake to homemade buttered rolls. Yumm! The only differance is she does not put a layer of mixture at the bottom. She just lay the wafers down and then bananas and repeat until the bowl is full. Then she make the mixture and topping. It’s the BEST pudding to me in the world. Nothing can touch it. I love it.
I tried it several times only thing I cant perfect is the meringue but I keep trying hopefully I will get it one day. But taste great and a wonderful recipe thanks for sharing.
Ok so I’ve stirred and stirred and stirred some more, gradually brought the heat up and the liquid reached 170 in about 35 mins I stirred an additional few mins after removing from heat. It’s still liquid!!!! I’m so frustrated because I had to leave it just like that to go pick up my daughter. I wasted all that time!! What in the world did I do wrong??? I followed every step.
Hi Savannah, I’m sorry to hear you had problems with our Southern Banana Pudding Recipe. And, I really wish I had an answer for you. If you’ve read through the comments here, you’ll see a variety of folks with a variety of responses. It just seems to work for some and not for others. I’m sure altitude comes into play sometimes, but have no way of knowing your location or if that might be the problem. Were you using whole milk? It just sounds like you didn’t let it cook long enough to start to thicken. But again, I can’t ever say that for certain. Please don’t give up on the recipe. At least try it again when you know you have enough time to stick with it until it works. You will not be disappointed. Thank you for sharing your comment with us. I appreciate your efforts and you visits to our site. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve
I made this like recipe said and did no turn out. Calls for to much milk. Should be only 2 cups. Will go back to my recipe.
Tupperware egg separator!!!!! I have a thing for old Tupperware.
Hi, so I started with another recipe but this recipe was more detailed and I messed the first one up before even putting the eggs in. I started over and followed this recipe except I didn’t take out an egg yolk. Will this affect the pudding drastically?
It was delicious but my pudding turned grey. What went wrong?
Hi Lisa, I’m happy to hear that the Banana Pudding at least tasted good. I’m not sure why it would have turned grey unless perhaps it was overcooked a bit too much. I do hope you’ll try it again though. Perhaps it will no happen the next time. Thank you for trying our recipe, and thank you for your visits to Taste of Southern. I do hope you’ll visit again… real soon. Be Blessed!!! -Steve
Hi, Lisa. Did you cook the pudding in an aluminum saucepan? This could be the reason it turned gray. Puddings are better if made in stainless steel pans. I use Calphalon cookware and have always had good results. I’m in my mid seventies now and have been cooking for many years. I make custard and puddings frequently. All my recipes are from my Mother and Grandmother’s collection. They only knew how to cook from scratch. Try a double boiler next time if you don’t have a polished aluminum or stainless pan. Be patient with mixture; both pudding and custard take time. They cannot be rushed. Best of luck!
I made this for Christmas. It was very good, but it didn’t thicken quickly and I had to add cornstarch and more flour. I called my grandma in a panic and asked her why it wasn’t thickening and she told me I possibly didn’t have enough flour and to mix water and flour in a bottle shake it up and pour slowly into the mixture until it started to thicken. It finally did. My sister is a chef and came later and told me that sometimes you have to leave the mixture alone for a minute or two. Don’t stir as much and it will thicken on its on. My grandmother seemed to think that if I didn’t stir it would lump up. It didn’t lump though. But I swear I stirred before I got a hold of grandma for about 40 minutes.
My grandmother always used to make banana pudding from scratch when my father was growing up. He’s talked about it for years. By the time I was old enough to remember, she only made it once every few years.
My grandmother passed away yesterday, so, while my parents and aunt and uncles were making arrangements, I found and made this recipe. They all loved it! They said it was exactly like my Mimi’s! The whole recipe lasted about 5 minutes upon first breaking into the meringue!
Thank you for this recipe!
Jason
Morganton, NC
Hi Jason, I’m very sorry to hear of the passing of your grandmother. I hope you have lots of great memories of being with her to cherish always. Your note made my day. I’m happy you found our recipe and that you gave it a try. Happy as well that it turned out great for you and that the family loved it. I guess that’s one reason they call it comfort food. Best wishes in the days ahead. I’m honored to be part of the process of the memories. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve
Wow, similar memories for me with my grandmother. I’d stand and watch her make it each time and so glad that I did. Bitter sweet. Sorry for your loss.
This recipe is amazing! I went to college in Atlanta and there was a girl in my sorority who would always bring her family recipe banana pudding to bake sales and parties- I’ve tried for years to replicate it, and this is dead on! Also was surprisingly easy (I’m not the best chef so this was a relief), even managed the meringue –many thanks for sharing this
Thanks so much for the recipe! After all the comments about thickness of the custard I was a bit worried I’d get it wrong, but it was great. I only stirred it periodically just to make sure it wasn’t sticking though. Also, the meringue instructions were great and mine came out looking beautiful.
This used to be one of my favorite foods on the planet as a kid. Seems like back then it was everywhere. So sad. I’m glad to find it here, and I will definitely be making it again and checking out your other recipes.
This is my first ever attempt at pudding from scratch – delicious and so easy! And only my second ever meringue. Thanks for the “new classic” in our house!
I declare this was my childhood memory in a nutshell…my mother was supposed to make it for me this week but of course the grandkids got to the cookies and bananas so looks like I’ll have to do it myself. My guy has never seen it made so it’ll be a great activity with him and the kids. Thanks for sharing. I love the story along with it.
This looks delish – just like Momma made. She added a little cinnamon to make it ‘fancy’. I can’t wait to try it!! I love you! I miss my Mommy!
Fantastic! I love this dessert. and it’s good you put your last picture as your intro image!
Hello Steve from Israel!
I wanted to ask you, is the merengue is required in this recipe or I can pass it?
I’m asking because I don’t want the merengue but I don’t know if the pudding itself need some cooking time…
And thank you for your lovely recipes:)
Hi Avital, Greetings to our friends in Israel, all the way from North Carolina. The meringue is not necessary, but I suggest you still bake the assembled pudding for about 10-15 minutes. This will help bring all the flavors together. Baking will also give you the chance to try the pudding while it’s warm. Some folks like it warm, some like it cold. Either way, I hope it turns out well for you and that you’ll enjoy it.
I’m thankful you found Taste of Southern, and that you’re trying our Banana Pudding recipe. Let me know how it turns out for you. I sincerely appreciate your visit, and trust you’ll stop by again… real soon. Be Blessed!!! -Steve
Thank you so much for your answer, I will definitely come back! 🙂
Your recipe looks gorgeous! I also prefer homemade version made totally from scratch. It is not so complicated to make and tastes way better than instant boxed mixes.
First, I want to thank you sooooooo much for sharing your recipes. I know they are so very dear to you. I am originally from Southeast Alabama (Roll TIDE, y’all!), but I relocated to Central Texas a couple years ago when my husband and I were wed. My husband is also originally from Southeast Alabama, but he joined the Army many years ago and this has been home to him ever since. We both miss home and that awesome Southern cooking. I cook pretty well, but it’s not as great as my Great Grandmother cooked. You have quite a few recipes just like she prepared them. I have already prepared four of your recipes today! That cornbread is quite possibly the best I’ve EVER had! Then, I used it to make your cornbread dressing. I must tell you that I tweaked it just a tad and added chicken (I made chicken dressing) and used Splenda Sugar Blend, since my husband is diabetic. It was beyond amazing! Next, I prepared your Southern Banana Pudding (WITH meringue). I substituted Splendid Sugar Blend for Sugar … Oh, my!! That is almost sinful!! I made your deviled eggs and classic green bean casserole … Splendid,!! I guess that actually makes five :). I am thinking about making your mashed potatoes and Mac and cheese next!! My husband thanks you, also.
Happy Thanksgiving!
Phyllis & Garry
Thanks, Steve! My parents were from Tennessee and I’ve been trying to find a recipe for banana pudding that replicated their recipe for more than 20 years. This was fantastic! It was satisfying to be able to have my wife experience true southern banana pudding.
I have been making this recipe for many years and, though it is wonderful, I don’t make it often. I have, however, had a problem the last few times, with my vanilla wafers dissolving into the pudding. I am relatively sure that it hasn’t always been that way. The last time I made it, I even let the pudding cool before I added it to the bananas and wafers, but they still totally dissolved. I used Nabisco Nilla Wafers.
Steve you are awesome! I’ve been trying to find a truly homemade recipe for banana pudding for years. I had given up and just continued to beg people to make it for me paying between $25 and $40 for a pan. Until now! A friend of mine found your recipe and I am eternally grateful to you both. I did make one adjustment and that’s that I used evaporated milk just because that’s what my great aunt used before she passed. It was absolutely delicious and the instructions were so easy to follow. I will be looking for other recipes from you sir
Did you also use 3 cups of evaporated milk or did you tweak it ? Also are these the only changes you made to the recipe from
Hi, Steve.
I got the butter pecan ice cream recipe today…wish I could try it, but don’t have a “maker.” Made this banana pudding instead (wondered if I could make the ice cream as a butter pecan pudding–may try it later).
As some others did, I had trouble with getting it to thicken. So, like someone said, I added a bit more flour and re heated to 170. BUT–and this is the reason I’m writing you–as I was scooping the flour, I realized that it’s the flour that is the difference. I bake a lot of bread and have learned to weigh my flour to get consistent results. Depending on the humidity in my home, the brand and type of flour, the measuring container I use, etc. I will get different results. I’m guessing the same is true for this recipe, and at least for me, I think my flour was too “fluffy” and my 1/4 c was actually less than that.
My husband is the BP eater in our house and he prefers his Auntie Wanda’s (made with box pudding mix and whipped topping)above all other recipes. Until he tasted this recipe!! So I say this recipe is “health food!” because no more whipped topping!
Thanks for all the recipes and the time you spend keeping us up to date on your travels. Your messages brighten my day!
Roselyn
This recipe was totally awesome. I followed it step by step and although I got a little worried because my pudding wasn’t thickening up at first, I gradually increased my temp on my stove all the while continuing to whisk and it finally thickened up. Although I don’t care for meriguine topping I topped mine with the crumbled vanilla wafers and it was mouth watering!! Took me back to my childhood..thank you SO MUCH for this wonderful recipe!! Can’t wait to make it again ☺☺
Hi, Steve I was looking for this recipe for a long time. My mom is from North Carolina and she made banana pudding the exact same way. She gave me this recipe along time ago and I put it on my old phone. I can’t find my old phone and my mom has dementia. So I have been looking online for her recipe and all I found was banana pudding recipes using store bought pudding mix. I kept searing online and came across your website I am so happy. Now I can make my mom’s banana pudding again.
It looks fabulous! I cooked this for Father’s Day (which is today), and we’re going to have it after dinner.
Of course I did the meringue (I’m the meringue queen, with my specialty being lemon meringue pie). The only thing I did different was to add one extra scant tablespoon of sugar. After I cooked the custard, I gave it a little taste and it just didn’t taste quite sweet enough for me. We’ll see if that addition was good or not. Otherwise, it looks absolutely awesome!
We tried it, and between the three of us (me, my husband and an 8 year old), we almost ate the whole thing in one sitting. It was delicious!
I meant to add, though, I did use skim milk because that’s what I had. It thickened perfectly, so don’t be afraid of lowering the fat just a smidge if you want to. We’re used to skim milk anyway, but I don’t think it changes the taste at all in something like this.
I have been looking for this recipe for a long time. My husband has fond memories of his grandmother making this for him when he would visit.
I also had trouble with the pudding being very runny. Using some hints from previous comments, I cooked it a little longer and didn’t stir it as much while it cooked. It thickened up nicely and got thicker when I chilled it. Very light and fresh tasting. He says it tastes just like the one his grandmother made.
Hi Steve! I am going to try this for a party I am catering and was wondering if this would work well served in a chaffing dish to keep warm or if it would do best served cold. Would love to know your thoughts! Thank you!
Lori
Hi Lori, Thank you for your question. I personally enjoy Banana Pudding cold, but again, that’s just me. I must agree, it has a very good taste when it’s warm and fresh out of the oven. I’m just not sure how well it would hold up in a chaffing dish with a can of Sterno under it. My opinion would be to serve it cool. Do let me know which way you decide to go, I’d be interested in hearing how it turns out for you. Thank you for your visit, and be sure to stop by again… real soon. Be Blessed!!! -Steve
I tried the recipe a couple nights ago and it came out perfect. It tasted exactly like the way my grandma used to to make it and hers was my favorite. It taste awesome cold, but my grandma used to serve it still nice and warm. It was so good. Thank you so much for sharing this recipe, it really takes me back.
This was my first attempt at a real made from scratch banana pudding. I was so nervous after reading the reviews about it not thickening and also that i would end up with scrambled eggs but I really wanted to do it for Christmas because my aunt Doshia made me one every year and I loved it and unfortunately she passed while I was still to young to learn the importance of cooking. I followed the instructions exactly and it came out perfect, even the meringue! Thanks for the great recipe, I can’t wait to make it for my dad.
P.S. really looking forward to trying some more of your recipes soon
I had the same problem with a thin consistency. Could the problem be associated with stirring too fast. I noticed in the recipe, you emphasize stirring slowly a couple of times.
I love Banana Pudding! I developed an easier cooking method years ago that has always worked for me. I start the custard in a large, heavy gauge saucepan. I combine the egg yolks, sugar and flour. Stir these ingredients until you get a smooth paste. Slowly add the measured amount of COLD milk blending into the paste mixture. Once all the milk is added, cook directly over low to medium heat. Stir constantly, possibly adjusting the heat periodically until custard thickens. Should you get any lumps, use a wand-hand held blender to make the custard smooth. Put a layer of plastic wrap directly over the cooled custard and refrigerate overnight. Next day, stir in the vanilla and proceed with assembling the pudding layers.
My banana pudding came out great and so pretty both times I made it!! I used the double broiler method (pot with a little bit of water, and stainless steel bowl on top of the pot). It did take forever for my pudding to thicken. Did you mention it being ready when it hits 170 for safety reasons due to the raw eggs? I was just curious because at 170 it was still like the consistency of milk. For those who had issues with their pudding being running or not thick enough…you just have to keep stirring. It will eventually get there. It took about 55 mins for mines to thicken the first time I made it. I made the recipe for the pudding again because it was not enough for the container that I was using. This time I wasn’t really being that cautious so I turned my stove to number 5 and 6 and stirred the entire time. This cut down the waiting period for the pudding to thicken to about 20 mins. Oh the second time I made it I followed the recipe exactly, but I added all the ingredients while the milk was still cold and off of the stove. Once everything was combined and I then put it on my double broiler and got to stirring. Thanks once again Steve!!
I’d like to make this banana pudding for a crowd of 50. Can you calculate the ingredients for me?
Hi Victoria, You could double the recipe pretty easily without any problems. I don’t think I’d go beyond that though because the custard probably wouldn’t set up properly. My only suggestion is to make enough in double batches to feed the anticipated crowd. I hope this helps.
I do appreciate you trying our Southern Banana Pudding recipe, and I hope you’ll enjoy it. I appreciate your visits and trust you’ll visit with us again… real soon. Be Blessed!!! -Steve
10-15 minutes by whose clock? I’ve been whisking this for 45 minutes and I’m only at 130. I’ve turned the temperature up 3 times as I lost interest long ago.
I made this the other day and it was really good. My Dad said it tasted just like his mom’s(my granny’s).
But I was a little worried because the pudding didn’t thicken up to much, it was still good though. Would it have been better to make the pudding ahead of time and let it thicken up in the fridge?
Hi Brittany, Thank you for the question. As you can see by the comments, the recipe seems to work perfectly for some, and not for others. I wish I had an exact answer for why that is. Unless the pudding is just watery, go ahead and assemble it, then place it in the refrigerator. It might set up a little, but I doubt that it will really thicken a lot. Best thing is to just not give up. Keep trying, you’ll get it, and I do hope you’ll keep me posted on your results. Thank you for trying our Southern Banana Pudding recipe. I appreciate your visits and trust that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve
Hi! I am so thankful for your website. I recently found your banana pudding recipe. I have made it 4 times in the last two months to give to family and friends. Each time, I’ve given a copy of the recipe from your website. I have told them all about your website and how great it is.
This is the best banana pudding!!! I find that there are so many of your recipes that I ate with grandparents when I was young and haven’t seen again since my childhood. I am thankful for the great memories that you have rekindled with your recipes! I hope your website is around for many years to come!!!
Hi Amanda, Thank you for the very nice compliments on Taste of Southern. I greatly appreciate that, and it’s my honor to share the recipes. I’m glad you’re enjoying them, and happy to hear that the Banana Pudding is turning out good for you. It seems some people have some problems with it, but hopefully you haven’t.
Thank You so very much for sharing information about our site with your friends. That’s awesome. I do appreciate your comments, and you sharing your memories with us, and I do hope that you’ll stop by for another visit… real soon. Be Blessed!!! -Steve
I followed your instructions to a T and the pudding did not thicken as it was supposed to. I should have looked at the photos, so now it’s a ruined recipe. But, 170 definitely didn’t yield a pudding.
Hi TraciD, I’m sorry to hear you had problems with our recipe. As you can see from the comments, you’re not alone. It works great for some, while some others have problems. It’s difficult for me to try and pinpoint a particular cause for it. Hopefully all was not lost and perhaps you’ll try the recipe again. You can do it.
I’m thankful you found Taste of Southern, and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve
I learned if you allow the mixture to sit overnight, the texture turns out perfect.
Try adding tad more flour or cornstarch
This recipe is a blessing! Until moving to NC from Chicago I’ve never had real southern banana pudding. I went to a place in Raleigh, NC called The Pit. They have the best banana pudding I’ve ever had. Until I tried this! It’s the same texture. But the taste of this recipe is amazing and so much more thickness! All the other sites claim to have real banana pudding. Except it’s a box mix. This is real. Good job Steve! And thank you!
Hi Brianna, I’m thankful you found Taste of Southern, and that you’ve tried our Southern Banana Pudding Recipe. Sounds like it turned out well for you.
I’ve had a meal at The Pit, and they have great food. I’m honored that you liked our Banana Pudding, and must admit I didn’t try theirs when I visited. I’m sure it’s good though. It always gets me too, when a recipe calls for a box mix, or they don’t cook it. I’ll stick with doing it this way. I like it the best, and I’m glad that you enjoyed it as well. I do appreciate your comments and compliments, and trust you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve
Boy was this a great recipe. my grandmother uses carnation milk an I used whole milk as required. my mom an her guest loved it but I did add a little honey an syrup to sweeten things up a bit an it turned out so so good thanks for this great recipie
I would like to use sweetened condensed milk along with sweet milk (or not). what other adjustments to the recipe should I make if I do this?
Hi Liz, I’m afraid I can’t help you out with regards to using sweetened condensed milk in this recipe. I’ve never made mine that way. Most of the recipes that use condensed milk are no-bake type recipes. I would have to suggest you run an internet search for a recipe that can be baked and uses the condensed milk for more accurate results. This is just the old-fashioned way that I’ve grown up with, and to me, it’s the best and only “real” banana pudding.
Let me know if you try it. I do hope you’ll at least give our recipe a try, I think you’ll be pleased. Thank you for the question, sorry I couldn’t be of help. I do hope you’ll visit with us again though… real soon. Be Blessed!!! -Steve
I made this yesterday and it was the best I’ve ever had! It was my first time with a cooked pudding and I was amazed at the taste. I used farm eggs with rich yolks, and raw milk. Superb! Looking forward to making it again in the future!
Hi Steve,
Just wanted you to know that this Southern Banana Pudding is absolutely wonderful. I’ve searched everywhere for TRUE SOUTHERN RECIPES and I have found that with your website. I’ve made this pudding 7 times in 90 days and I always have the same end results, full bellies and a ton of happy Sothern’s that remember TRUE Southern Banana Pudding the way it use to be in the good ole days. Real comfort food is always good.
Thank you again,
Sherry- A Southern Girl
Thank you for this wonderful recipe. Tonight was the first time I’ve tried making ‘naner pudding from scratch, from the custard to the meringue, and it turned out great! Can’t wait until tomorrow to try some. Who knows, I might have some for breakfast..;-) Had to take pictures to torture my family and coworkers with. I might just have to add this to the menu for an upcoming family barbecue.
Thanks again!
Your recipe and step by step instructions are great. I am not a chief nor do I cook on a regular basis,I am proud to say, the Banana Pudding I cook last night was hit with the wife and grandkids. Once I removed it from the oven it was a little soupy, I returned the dish to the oven reduced the heat to 325 for 15 more minutes and it turned out great. Thanks for the recipe
Wonderful taste, Easy to follow instructions, even for a first timer. Custard was a perfert texture and flavor. I did use a candy thermometer like recommended. Will add this to my recipes.
Making this tomorrow. Couldn’t you temper the egg yolks to prevent the scrambling? Isn’t that the point of tempering?
I was thinking the same thing.
I made this tonight, followed it to the t, and it turned out great. A couple of minor notes…I had to cook it “down” after reaching temperature for another 20 minutes and finally added a bit of cornstarch to thicken it up the rest of the way. Just a matter of personal taste, I may decrease the sugar a bit but otherwise wouldn’t change a thing. Hubby has had 3 servings already! Thanks so much for a great recipe.
Hi! My question is can you use a mixer while stirring the custard instead of a whisk or would that ruin the custard?
Hi Cheri, I think I’d just use a whisk, as a mixer might overwork the custard a bit too much. I hope this helps, and I’ll be looking forward to hearing how you like the recipe. Thank you for your visit, and be sure to stop by again… real soon. Be Blessed!!! -Steve
Let’s just start by saying Ummmmmm!!! This recipe is to die for, I bake and cook all of the time but this is my first try at homemade banana pudding. My husband refuses to eat anything out of a box, so I searched for a recipe that I felt was as authentic as my great grandma’s and boy did I find it!! I tweaked the pudding just a tad by adding more sugar (my hubby has an insatiable sweet tooth) and adding vanilla beans with the extract. I did everything else as listed and to speed up the thickening, I popped it in the freezer and continued to stir often as I finished the rest of my Sunday meal. I liked the recipe for the pudding so much that I’m going to make it for my 2 nieces whose palates aren’t quite ready for the whole dessert. Thanks again for this.
best best best banana pudding
My boyfriend loves banana pudding (I’m not a huge fan of bananas) so I’ve tried SO MANY recipes to make one that he likes, and he LOVES this one! I actually did not follow the recipe exactly, I didn’t have enough milk so I did 1 cup milk, 2 cups heavy cream… and then while I was heating it, it just wouldn’t go above 140 without starting to bubble and pop alarmingly in my saucepan, but it was already pretty thick so I just took it off(hopefully that’s ok?) It didn’t thicken up any more while cooling, but it was already fairly thick already (maybe b/c of the cream?) and it poured nicely over the bananas while maintaining it’s viscosity. I didn’t do the meringue this time, but I’ll try it next time (probably next week! lol). I might stick with using heavy cream too, the texture is very rich! Thanks so much 🙂
Hi from Italy!
I tried the recipe yesterday and the result is not bad, though the meringue is not crunchy…it should be crunchy right? It’s more on the spongy side :). I couldn’t use the tartar cream, is that essential? Also, here we don’t have the vanilla wafers, so I used normal biscuits like the ones used for the base of the cheasecake, do the vanilla wafers give a crunchy result? Also, is there a way to do a pudding without the need to cook it?
Thanks, I will try other recipes in the future, and I must say I love your country!!
Sorry no one replied in a 20 month period. Meringue should be spongy. You don’t have to use Cream of Tarter. Since you have no vanilla wafers any cookie with our a cream in it should work. Maybe even a sweet biscuit. How did yours turn out with the substitute you had to use ?
Should say: any cookie without a cream in it should work. “Auto correct got me again.”
Hi Steve
I’ve been watching this recipe and comments for a while. I bake as a hobby and love to try new things. I haven’t had a southern banana pudding in yeeeaaarrs! So tonight I decided to make this one and it turned out GREAT! Making the custard was a breeze, though I see in many of the comments that theirs was running. Whisking the ingredients in on low, then gradually raising it until the thermometer reaches 170 degrees is key. No problems here. I took pictures and it came out fantastic. Ohhh instead of regular milk I used evaporated milk for that extra rich and creamy taste. I think I’ve made it my own…LOL!
Rain
I stumbled upon your website, and I fell in love with the recipes on here! I’ve already made several, and they’ve turned out deliciously! This was my first time making homemade banana pudding, but it turned out great! It was a little on the runny side, but that’s just because I probably didn’t cook or stir it long enough (I was crunched for time). But every last bite of it was eaten and everyone loved it. My 80 year old grandmother said it reminds her of when she used to cook it when she was younger. She mentioned something about using corn starch when she used to make it, though, and that would help thicken it up a bit. Either way, I will definitely be making this again! Thanks for the great recipe!
My custard was still quite runny when I took it off the heat. After adding the vanilla, I let it set on a trivet for about 10 mins. before I stirred it again and it had thickened nicely.
Hi Jazmen, I’m glad you didn’t give up on that custard, and that you got it to thicken up for you. I do appreciate your comment and hope you enjoyed the Southern Banana Pudding. Maybe you will have encouraged someone else to give it a try. I hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve
If my skin wasn’t honey brown I’d swear we were brother and sister. Lol. My mama made banana pudding just like this and so do I. Honestly, I was the youngest and never cooked a day in my life, but for some reason the good Lord decided to give me the cooking and baking skills of my mama. Thank you for such an excellent site. This is the only way banana pudding should be made and yes I can vouch for this recipe that it is delicious!
Hi “Sis”… You made me smile today. Can you see me grinning? I’m thankful you found Taste of Southern, and that you placed your Stamp of Approval on our Southern Banana Pudding Recipe. I appreciate your compliments and endorsement. It’s great that you’ve been able to pick up your mother’s cooking skills. That’s got to be a blessing for you and your family.
I do appreciate your visit and trust you’ll stop by to visit with us again… real soon. Be Blessed!!! -Steve
This how I’ve always mad banana pudding. When I was a little girl I almost always ate Sunday dinner with our older neighbors which consistently consisted of fried chicken, english peas, potato salad, biscuits and banana pudding. I would beg for more than one serving of pudding. One Sunday grannie said, honey you can eat all you want today, I did and I was sick for the rest of the day and for a long time I left the pudding alone. When I was 7 (I’m now 87) my grandmother allowed me to make a custard pie in her woodstove oven and I have loved to cook ever since. I read cookbooks but seldom follow a recipe exactly. And, due to a couple of strokes I’m not cooking much these days. Your recipe and instructions are right on. Thanks
★★★★★
HI Anne, Thank you for sharing your comments with us today. I enjoyed reading about your Sunday dinners. Those are good memories. I don’t think I’ve ever had my fill of Banana Pudding. I’m usually stuffed from having a big meal and can’t hold too much dessert afterwards. If I did, I’d probably make my self sick from it as well. Smile. I’ve always wanted to cook some on a wood cook stove. That would be pretty awesome I think. As long as I’m doing it for fun that is. Smile. I really do appreciate your visit and thank you that my Banana Pudding is now Anne Approved. I will always be grateful. Thank you for stopping by, I do hope you’ll visit with us often. Be Blessed!!! -Steve
mine was runny too. I put it back on and carefully reheated it, whisking it for about another 20 minutes. Was still runny, so I whisked an additional 1/8c flour. It thickened up a little more, and now it’s in the fridge to finish cooling. I’m not sure it will get to a pudding thickness, but at least it’s now slightly thicker than melted ice cream. The taste is wonderful. I could freeze this and have a delicious frozen custard.
Hi Bill, I’m happy to hear that you didn’t give up on making the Banana Pudding. I do hope it turns out well for you. Keep up the good work.
I appreciate your visit and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve
This recipe was amazing!!! And for those that were having problems with it being soupy, The first time i tried making it, it wouldnt thicken so i gave up with that and instantly tried again. what i did to get it to thicken once it reaches 170 was quit stirring for 25 seconds, stir again for another 25 and repeated that until it reached my desired thickness!!!
Hi Chelsey, Thank you for your comments and suggestions on the Southern Banana Pudding recipe. I’m so happy to hear that you tried the recipe again, and that it turned out well for you. Hopefully, it will encourage someone else to give it a try. Keep up the good work.
I do appreciate your comments and your visit. Please stop by for another visit with us… real soon. Be Blessed!!! -Steve
What size baking dish did you use? I’m making this for a party and I’m wondering if I need to double the recipe or not. Looking forward to trying it!
Hi Amber, The dish was about an 8″x10″x3″ casserole dish. (Inside measurements) I hope this helps. The recipe could be made in two batches, or it should also double pretty easily if you’d prefer to do that. I just hope you’ll give it a try and come back and let me know how it turns out for you. Be sure to use whole milk and keep a watch on it while it cooks.
I’m thankful you found Taste of Southern, and I appreciate your question. Be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve
Hello Mr. Steve
I just want to let you know that your banana pudding recipe was wonderful, I will not stop making it this way. All props to you, thank you so much. Now I will try some more of you great recipes.
Hi Angela, I’m very happy to hear that the Southern Banana Pudding Recipe worked for you. Some folks just seem to have a little problem with it sometimes based on some of the other comments. I appreciate you sharing your results. Hopefully it will encourage someone else to give the recipe a try. I appreciate your visit and hope you’ll be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve
Hi there, technical questions 🙂 My mom always puts everything, including the eggs, into the pot at the beginning. I’ve only made pudding on the stove for tiramisu, and I did it via the double boiler method (stainless steel bowl over a pot of simmering water). This seems much easier, but I don’t have a candy thermometer. Since I’ve done this before, do you think I can just eyeball it? I’m nervous because I’ve never made the naner pudding before and if I mess it up, I’ll never be allowed to make it again 🙁 Mom is getting older and someone else needs to pick up the torch!
Thanks!
Hi Kelle, Thank you for your question regarding the Southern Banana Pudding Recipe. You shouldn’t have any problems as long as you keep a close eye on what you’re doing. You just need to cook it until it thickens, stirring constantly of course. And, I don’t think you’ll be banished from the kitchen if it doesn’t turn out perfect the first time around. (Smile) Give it a try and do your best, you’ll be happy with the results. And, be sure to come back and let us know how it turns out for you. Thank you for “picking up the torch.” You can do it, I’m certain. I do appreciate your question and hope that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve
Just made this which was my first attempt ever to make homemade banana pudding and it is truly amazing. It did take a long time for the custard to thicken. I think I was at the stove top stirring non-stop for 40 minutes but I just did some squats and leg lifts as I stirred to use my time wisely. 🙂 Delish! Can’t wait to take to the family dinner tonight. Thanks for the recipe and tips!
Hi Jennifer, So glad I could help with your exercise regime for today. (Smile) Just stirring the pot is pretty much a workout for me these days, but glad you were able to put the time to some good use. I’m very happy to hear that the Banana Pudding turned out well for you. I’m happy you had the patience to stick with it and get that custard to the right point. I do hope all the family enjoyed it and that you’ll keep on making it for them.
I’m thankful you found Taste of Southern, and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve
Hi Steve:
Thank you for the pictures. All recipes should include step by step pictures for those of us that are visual (LOL). My banana puddin’ came out great. I am so glad I found your website.
Hi Carmen, It’s my pleasure to provide the photos and the recipes. I guess that makes me a visual person as well. I’m delighted to hear that you tried the Banana Pudding recipe and that it turned out well for you. I’m also happy that you found Taste of Southern. Keep up the great work and be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve
OMG! I followed your recipe exactly and it came out perfect. My husband had several bowls of it and ask could we share it with his parents. His mother is a real critic of banana pudding. He’s confident that this will knock her socks off.
Thank you so much
Hi Shirrell, I’m happy to hear the Banana Pudding turned out well for you. Some of our readers have experienced some problems making the pudding part, so it’s always good to get confirmation on the recipe. Maybe it will encourage someone else to give it a try. I’m really glad to know that you and your family enjoyed it, and I’ve got my fingers crossed that it will become “mother-in-law approved.” (Smile)
I’m thankful you found Taste of Southern, and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve
Mr. Steve-
I have made banana pudding from scratch half a dozen or more times in the last ten years & all but one time it thickened beautifully. I think whole milk makes a difference. I decided today to try meringue for the first time in my life….It was AWESOME! My husband ate four helpings and my ten year old had three. I even sent some (still warm!) to my husband’s grandma. Thanks for the recipe! When we moved several years ago I lost my pudding recipe so now I have replaced it with your’s. I like the fact that it isn’t syrupy sweet. It lets the banana flavor really shine. Thanks again!
Hi Susie, Thank you for your compliments, and your comments, regarding our Southern Banana Pudding recipe. I’m really glad that you tried the meringue and that you and the family enjoyed it. Lots of folks never go far enough to make the meringue, and I think that’s just the finishing touch to the Banana Pudding. I just think you need to be making it a little more often than 6 times in 10 years. (Smile)
I appreciate your comments and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve
Hi Steve,
I have a dilemma. I’ve been wanting to make banana pudding for days. In my home, we drink Raw Milk. We haven’t been able to get it this week. I have Almond milk in the fridge. I’ve actually made banana pudding in the past with Almond Milk and Oats. I know, very non-traditional, but it was really good. I had some banana pudding lovers try it and they agreed. However, it was a few years ago, I don’t remember the recipe and I’d like to try yours, but I’d like to try it now, lol, so do you think Almond milk will work for this recipe. Sandra
Hi Sandra, I appreciate your question. Any comment that starts out with “I have a dilemma,” makes me nervous. (Smile) I really wish I could help you with the Almond Milk. I’ve never used it and don’t know how it holds up when cooked. I’ll just have to let you give it a try and hopefully come back and share your results. I suspect by the time you read this, you may have already tried it.
Now a question for you. Have you experienced any problems drinking the Raw Milk? I’ve wanted to try it for it’s supposedly health benefits, but we can’t buy it legally here in North Carolina. Go figure. I’ve not tried to track any down. We certainly drank it as kids. I imagine the taste might prove “interesting” at this age since it’s been so long ago. Just curious of your experience if you don’t mind sharing.
I hope the Banana Pudding turns out great. I appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve
I tried making this recipe over the weekend and was unsuccessful with getting the custard to thicken & I would like to know what am I doing wrong, I went strictly according to the recipe, it turned out tasty but the custard was thin and loose.
Hi Tee, I’m happy you tried the recipe and hope you will not give up on it just yet. I’m sorry it didn’t thicken up for you as expected. I suspect it just didn’t cook long enough to thicken up into more of a custard. If you cooked it in a single pot as I did, it’s easy to get tired of stirring and not let the custard fully cook. I do hope you’ll try it again and that you’ll have better luck with it next time. As you may have read in some of the other comments, some folks make it without any problems and some others have experienced the same thing you have. It’s just really hard for me to say what might have went wrong with yours. Just keep trying, you’ll get it to work sooner or later, and you’ll be very pleased with the result.
Thank you for sharing your comments. I appreciate you stopping by and do hope you’ll continue to visit with us often. Be Blessed!!! -Steve
Hi Steve I love your blog with the illustration showing step by step it is very helpful to see photos not just printed recipes your efforts are much appreciated and I can’t wait to try some of your dishes
Hi Gabi, I’m thankful you’ve found Taste of Southern, and I hope you’ll be trying some of our recipes soon. I appreciate your comments and compliments on our recipe. I’ll be looking forward to hearing how you like them. Thanks again, and do stop by for another visit with us… real soon. Be Blessed!!! -Steve
Thank you for the recipe! Being from WI, I love trying new southern recipes! My pudding came out like a lightly thickened milk. I used a thermometer and brought it to 170. Like other comments suggested, maybe I should have waited longer once it got to 170. I also wonder if I should have slowed down on the stirring while cooling. Lastly, I wonder if I should have added more flour as a thickening agent. It’s the middle of winter and it’s very dry in this area right now. Maybe the low humidity is a factor. Thanks again! I loved following your recipe and hope to get it right in the future!
Hi Jen, Thank you for trying our Southern Banana Pudding Recipe. I’m sorry to hear it turned out a bit on the thin side for you. I really wish I knew what was going on with the folks that experience that problem. As you can see from the comments, others have tried it and said it turned out perfect for them. Don’t give up on it. Keep working with it until you get it right and you’ll be well pleased that you did. I’ll be waiting to hear how any other tries turn out for you.
Thank you for sharing your comments. I hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve
I tried this and nothing turned out. My pudding was runny and Meringue wouldn’t spoof up but giving it a try again tomorrow night!
Hi Paola, I like your spirit. I do hope it turns out much better for you next time. As you’ve probably seen from the comments, some folks hit it right the first time and others have some problems. I hope you’ll go back over the steps in the pictures and try to follow them very closely. Your pudding probably didn’t cook enough to reach the proper temperature in order to thicken up. As for the meringue, you have to make sure there isn’t any type of greasy film on your bowls and beaters when you start whipping the egg whites. I’m sorry you had a problem with the recipe but do hope you’ll keep working on it until you get it right. It works, you can do it.
Thank you for sharing your comments and results with us. I do hope you’ll visit with us often. Be Blessed!!! -Steve
This was awesome! Followed the recipe exactly as is and it came out perfectly! I know that it’s called banana pudding but I really enjoy the wafers. Instead of piling the bananas high I piled on the wafers. It was still very moist and a huge hit! I’m making another one tonight. Instead of using whole milk, I’m going to use evaporated milk:)
Hi Jerrion, I’m thankful you found us and tried our Banana Pudding Recipe. I’m with you on the Vanilla Wafers, the more the better. Very glad to hear that the recipe turned out well for you and that you liked it enough to try it again. That’s awesome! I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve
Hi Steve,
I’m to your web site, actually I received your news letter with Annie’s Christmas Fruitcake and it is really totally different from any fruitcake I’ve ever made before, but I certainly plan on trying it. Wow, it uses a lot of nuts but sounds really delish. Now for the banana pudding. Yours looks great, I hardly ever put the meringue on mine, usually in too big of a hurry to get done and that’s one more step, but I’m sure well worth the effort. Your meringue makes me want to add it to mine from now on. I have been making nanner puddin from scratch for years, like my mom did, the only thing I do different is I cook mine in the micro wave (in a large glass bowl, not a plastic one). It’s much faster, and I like faster! I just pause it ever so often to stir (with a wooden spoon) and then continue until my custard is the consistency I want. Works like a charm.
I have enjoyed your newsletters and recipes. BTW, you failed to mention that you are also a writer among your many other endeavors. Please keep your recipes and stories coming, My husband and I both love to cook and we both have enjoyed your recipes and stories…
Hi Paulette, You’re just too kind. Thank you for the compliment and for taking the time to share your comments with us. Annie’s Fruitcake is more like an Icebox Fruitcake if you’re familiar with those. It stays a bit gooey but it’s delicious, and very different from those cake types. I hope you’ll give it a try.
I’ve never tried making the Banana Pudding in the microwave. I’m guilty of using mine for just heating stuff up but might have to give it a try next time I make a pudding. Thanks for the suggestion.
I’ve never considered myself to be a writer. We had a cousins reunion back in October and one of my cousins was telling the group about my website. She called me a writer and I had to smile when she said it. Thank You. I’m very thankful you’ve found Taste of Southern and that both you and your husband are enjoying it. It wouldn’t mean anything without great folks like you guys reading and commenting on it. I sincerely appreciate that.
I do hope you’ll stop by for another visit again… real soon. Be Blessed!!! -Steve
Hello..I’m really amazed at how this turned out..so quick and easy..i actually made more mixture to cover to top well..but i love this so much…everyone should try it. Thank you so much!
Hi Delisha, I like your name! I’m glad to hear you tried the Banana Pudding and that all went well with it for you. I really appreciate the recommendation and hopefully some others will take you up on doing just that.
Do visit with us again… real soon. Be Blessed!!! -Steve
I tried this last night and it ended up runny but I plan on going at it again very soon after reading the comments. I had a few questions for clarification: I used a candy thermometer (bought one just for this :)) to be sure it got up to 170 degrees but it sounds like I need to cook it more and not just remove it from the heat (per step 9), is that correct? Should I just decrease the heat gradually until it thickens? I am using 1 percent milk, will that work? Thanks for the recipe, I know it will eventually come out correct and I am looking forward to it.
Just a quick update… With it being so runny last night and still runny after a night in the refrigerator I figured there was nothing to lose to try to re-heat it. Worst case scenario, I have to toss it out, clean up, and start over. I put it back on the stove top, stirred it consistently while heating it back up and lowered the heat once it got to 170… Just kept stirring it on the burner until it thickened a bit more. Since I was doing it on my lunch break (in a hurry), once the pot cooled down a bit (where I could touch the sides with my hand, without burning) I stuck the pot in cold water to cool it down/thicken a bit quicker. Whipped up the merengue, and stuck in the oven… IT IS DELICIOUS! Thanks for the recipe. After sending picture to my parents, the have already told me I am making over the holiday.
Not that it really matters but I altered the recipe with 2 tsp of vanilla instead of one and I mixed in 1 tsp of vanilla to the merengue with the cream of tarter before adding the sugar. I browsed so many recipes before coming to this one, I figured the added vanilla would not hurt anything :).
Hi Again Scott, I’m glad that you didn’t give up on the Banana Pudding. I really wish I could put my finger on why various folks have reported that the recipe turns out a bit runny for them, while others seem to not have any problems at all. But, that’s cooking I reckon.
I figure it is just that it’s not getting cooked long enough in the beginning. There are just so many variables from one kitchen to the next, it’s hard to say exactly what might be going wrong. I suspect that some folks may be like you stated, “in a hurry,” and they just don’t cook it down properly. Still, I’m glad to know that you were able to work it out. I like your “keep trying” attitude and wish you well with your cooking adventures.
Thank you for sharing your results and your comments. I’m sure it will be a big help to others. Do visit with us again… real soon. Be Blessed!!! -Steve
Hi Scott, I see you left me two messages, let’s just pick this up below… OK. Thanks.
Steve,
I just have a question. If I do this banana pudding a day before I want to serve it will the vanilla wafers become too soggy. Or would it be good to do up the pudding and put it in the refrigerator and then the next day assemble it and bake it?
Hi Julie, Thank you for your question. A completed Banana Pudding should hold up fairly well for 24 hours or so. The bananas might turn a bit dark and the wafers will be a bit soft, but I think it’s still pretty good. The wafers are best when they’ve had some time to absorb the flavors from the pudding in my opinion. Having said that, I don’t see any reason why you couldn’t make the custard ahead of time and refrigerate it, then assemble the pudding next day. It may not spread as easily once it begins to “set up” a bit but should start to smooth out once it’s in the oven.
Let me know how it turns out if you do yours this way. I’ll be interested to know. I do hope you enjoy the recipe and I hope you’ll stop by for another visit… real soon. Be Blessed!!! -Steve
I made your banana pudding today,I followed your recipe and it came out great.It’s is now the new hit with my husband and kids…….Thanks
Hi Niki, I’m happy to hear the Banana Pudding recipe turned out well for you, and excited to know that it was a hit with you and the family. That’s always good to hear. I appreciate your comments and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve
I’ve been making scratch banana pudding for years. I learned because my daddy loved it that way and hated the box recipes. One problem I encountered early on was a toughening of the outside of the banana slice once in the oven. I learned from an elderly Aunt to make sure all of the slices were covered with the pudding mixture before putting it in the oven. I haven’t had a tough banana slice since.
Hi Patti, Thank you for taking the time to share such a great point with us. I guess I just hadn’t had the problem and hadn’t thought about it. I appreciate you pointing that out. Don’t you just love some Banana Pudding? I know I do.
Thank you for your visit and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Wonderful recipe. Doubled the recipe and made the meringue. Other than cooking it slightly longer than called for, I followed the recipe to the “T” (Which is rare for me) It turned out perfectly. I am going to use this for my Banana Cream Pie. Thanks again.
Hi LaNaye, I’m very happy that the Banana Pudding turned out “perfect” for you. Some of our comments have stated their pudding was a bit runny, but it sounds like you cooked yours down just right. The Banana Cream Pie sounds great, let me know if it works as well.
I appreciate you taking the time to share your comments and results. I hope you’ll continue to stop by often. Be Blessed!!! -Steve
I have a question/comment re putting the sugar in the meringue. My meringue has never turned out correct over the years and someone mentioned to me that I have to GRADUALLY add the sugar to the ROOM TEMPERATURE egg whites. What do you think? Would like to know before I make this again. I’ve been using Jello pudding that you cook, but am definitely willing to try from scratch.
Looks delicious!
Hi Becky, Meringue can sometimes be finicky. You really want to be sure you’re using very clean utensils, without any oily residue. Sometimes we just rinse out a bowl we’ve been using already when we cook. In this case though, you’d want to make sure it didn’t have any butter or oil left in it. It’s also possible that you might be over working your meringue. Once it starts reaching those firm peaks, you’re done. Of course, adding the sugar gradually might just work, but again, don’t over work the meringue.
I hope this helps and I’ll look forward to hearing your results. Thank you for your questions and for your visit. I trust you’ll visit with us often and try some of our other recipes. Be Blessed!!! -Steve
I wish I would have read the comments BEFORE I made the pudding… It tasted great and my boyfriend LOVED it! It was my first time making from scratch and even the meringue turned out beautifully. However, as several people have pointed out, it was too runny. I just cooked the pudding part on the stovetop until it reached 170 degrees. I didn’t realize I had to let it “cook down”. So it was really too thin, but next time I know just what to do. Thank you so much for sharing this great recipe.
Hi Sharon, Thank you for trying our Southern Banana Pudding Recipe. I’m glad you and your boyfriend liked it, but I’m sorry it turned out a bit runny for you. I’ve read the comments from others that had the same problem. I remember having to keep stirring mine because it was getting too thick before I could get it spread out in the bowl. It just takes a little more time to get it down to that point, but hopefully you’ll agree that it’s worth the effort.
Thank you for sharing your results with us. Perhaps it will help someone else should they decide to make it. I do appreciate your visit and hope that you’ll stop by for another visit… real soon. Be Blessed!!! -Steve
I cook the banana pudding recipe it was delicious but i had a problem when cooking the pudding it was very running at the temperature 170. so i add a little corn strach mixed it well in a cool liquid it thickened very well over all it is very delicious my family loves it. Thanks Steve
Hi Yvonne, I’m happy to hear you tried the Banana Pudding and glad that you were able to get the custard to work for you with the addition of the corn starch. Perhaps you could try letting it cook down a little longer next time and see if that makes a difference. Just be careful and don’t let it scorch or burn.
Thank you for sharing your results with us and I’m thankful you found our site. I hope you will visit with us again… real soon. Be Blessed!!! -Steve
Ok Steve let me say that although I bake and cook all the time and was born and raised in the south- I had never made a from scratch ‘nana’ pudding. Though I loved the taste, I always dreaded the thought of stirring a pot of pudding forever. Your illustrated step by step guide finally made me wanna go for it. Let me ask about the recipe, it says to stir until your candy thermometer reaches 170 degrees but does not clarify if that is celsius or fahrenheit. When I was cooking it I assumed it was 170F since 170C would be 338F and a temperature that high would be long past even the hard crack stage of candy. Now the pudding was delicious and I only wish I could post my picture of it for you to see (you would be so proud, that even though I am not a fan of meringue, I wanted to make the pretty “swirlies” like you and put it on top of the pudding and they looked gorgeous). The only problem I had was my pudding was a little “liquidy” ( yes I too can make up culinary terms 🙂 underneath. I suspect it may be from some of the egg whites at the bottom of the bowl not being fully whipped. Also I did not have as much pudding as I would like and will probably double your recipe next time. I will make it again soon and report back. Thanks and please know all your work to share this with us is not in vain.
Hi Lette, The temperature is definitely in Farenheit. I guess I just take that part for granted, but I will try to do better from now on.
You can certainly Email me a picture just by using steve-AT-tasteofsouthern.com, replacing the AT with the @ symbol of course. I’d love to see how all those “swirlies” turned out.
As you have probably seen from the comments, some other folks have had the same problem with the pudding being a bit soft for them, while others say they have tried it and it turned out perfect. It’s really hard to say what the problem might be, but I’m sure you’ll just get better and better at it the more you work with the recipe. So, don’t give up on it and DO try it again. I’ll be waiting to hear how it all goes for you.
I’ll be looking for that picture. Thank you again for ALL of your comments on our recipes and I do hope you will continue your visits with us. Be Blessed!!! -Steve
I’ve made this several times and it always turns out perfectly! I do a couple of things differently, though. I was thinking it’s a lot like an English Trifle, so why not add a layer of whipped cream? I still do the meringue on top. The other change I make is the cookies. Keebler makes an all-natural vanilla cookie made without things you can’t pronounce, so I use those. Sooooo good, and I’m from the Midwest, but living in the South, so everyone wonders how a Yankee can make such good ‘niller pudding.
Hi Suzanne, Thank you for your comments regarding our Southern Banana Pudding Recipe. I’m very happy to know you’ve tried it more than once and that it has turned out well for you. That’s always good news and hopefully it will encourage someone else to give it a try.
I help my brother sometimes with some catering work and we often make Banana Pudding for dessert. Since we don’t have access to an oven to bake the pudding and add the meringue on top, we use what we call the “catering version” and top it off with with Whipped Cream. I’ve never placed it on the inside, but it sounds like it would make it even better. Thank you for the suggestion. I’ll also need to check in on those Keebler cookies you mentioned.
I do appreciate you taking the time to leave your comments and I hope you’ll continue to visit with us often. Be Blessed!!! -Steve
Hi Steve I tried this and I did’t make scrambled eggs ‘but the pudding never thickened please tell me what I did wrong. Thanks Stephanie.
Hi Stephanie, I’m glad you tried our Banana Pudding, but sorry to hear it never thickened properly for you. I do hope it still tasted great. As I’ve mentioned before, it’s really difficult to say what went wrong without having been there. It could have been you just didn’t allow it to cook down enough for it to thicken properly. Did you use Skim Milk by any chance? I’ve had a couple of folks say it didn’t thicken for them, yet mine turned out really thick. Don’t give up though. Try it again and see if it turns out better next time around. I’m sure you will only improve at it, and I look forward to hearing how it goes. Thank you for leaving your comments and do visit with us again… real soon. Be Blessed!!! -Steve
I’m so looking forward to trying this recipe this week. I’m a little nervous about whisking in the flour and not getting lumps though.
Hi Fatimah, I hope the Southern Banana Pudding turned out well for you. Just keep whisking and you shouldn’t have a problem with any lumps. I’ll be looking forward to hearing how it goes. Thank you for trying our recipe and do visit with us again… real soon. Be Blessed!!! -Steve
My boss has been asking the ladies in the office about a banana pudding recipe “from scratch” that calls for baking in the oven. He’s been begging us to make one for him (he’s from Georgia, but works in Mississippi) I’m gonna try this recipe and pray that it comes out right. Not really a fan of meringue, but it just doesn’t look as delectable without it!!! Wish me luck!
Hi LaKiesha, I’m thankful you found our recipe and that you’re going to give it a try. I’ll give you credit for making it for the boss and I’ll just have to be willing to accept the blame if it doesn’t turn out right. I think you’ll do fine with it and yes… the meringue really makes the recipe in my humble opinion. I’ll join you in that prayer that everything turns out right OK? Do let me know, and I hope you’ll be pleased enough that you’ll try some of our other recipes as well. Do visit with us often. Be Blessed!!! -Steve
I had such a hard time with this recipe and it didnt turn out right. It was lose so I added cornstarch and then had bits of cornstarch in the mix and it tasted as if I was missing something. Maybe I’ll try again another day as so many people left good reviews. Dont know why I struggled so much
Hi Victoria, I’m terribly sorry to hear you had problems with the Banana Pudding and I do hope you will not give up on it and try it again. It sounds like you may not have cooked the custard long enough for it to thicken up properly. Did you use a thermometer to be sure it was cooked to the proper temperature? Were you using Skim Milk possibly? Not sure where you added the cornstarch in the recipe but cornstarch must be totally dissolved in a cool liquid then added to a warm liquid and stirred well to avoid lumps. Don’t give up, you can do it. I’ll be looking forward to hearing from you again with a much better result next time. Thank you for sharing your comments with me and do stop by for another visit… real soon. Be Blessed!!! -Steve
I followed the recipe to a T, and my pudding was runny. What should I do to make it thicker?
Hi Paula, Was the custard runny for you as you were assembling the pudding or did it appear that way after you started dipping into it? Banana Pudding is a dish that is best enjoyed soon after it’s made. If its allowed to sit in the refrigerator over night or longer, the bananas have a tendency to darken and the pudding itself can become watery as you mention.
I usually have to stir my custard as I’m assembling everything because it wants to thicken up on me before I can get it in the layers in the dish.
If the custard gets up to temperature and its still runny, try adding a little cornstarch to it to thicken it up. You want to get up to temp in order to be sure the eggs are cooked so once you’ve reached the temp mark, reduce the heat and just let the custard cook down a little more to thicken up. Make sense? I hope so. Don’t be discouraged and give it another try OK? I’ll look foward to you coming back and sharing some good results next time. Thank you for giving the recipe a try, I hope you enjoyed the flavor of it all and I do hope that you’ll visit with us again… real soon. Be Blessed!!! -Steve
Does the recipe double well or do you need to fix them seperate?
Hi Kim, Thank you for your question. You should be able to double the recipe without any problems. As long as you’re keeping a close eye on the custard as it cooks, I think you’ll be just fine. I hope it turns out well for you and I do hope you’ll stop by for another visit with us again… real soon. Be Blessed!!! -Steve
If I make this for food day the night before and place it in the refrigator will my banana’s turn black ?
Hi Thoebe, Chances are the bananas will turn dark on you overnight. Its good to have a very ripe banana when making the Banana Pudding but I guess the down side of that is having the bananas turn dark. Of course, we hardly ever had that problem as we didn’t normally allow it sit around that long. (Smile) However, a little research on the subject suggests that you could toss the slices in some orange juice or pineapple juice before adding them into the pudding. Supposedly, this will keep them from turning dark but, I’ve never tried it. Something like Fruit Fresh would also work. Lemon Juice would do the same thing but if you use too much of any of these juices, it could change the taste of the pudding. Let me know if you give one of them a try. I’ll look forward to hearing how it turns out. Thank you for your question, I appreciate you taking the time to ask and I hope I might have helped. Please stop by for another visit with us… real soon. Be Blessed!!! -Steve
Hi steve, after reading all the reviews I cant wait to make this recipe for my boyfriend who has requested I make some from scratch and bragged on how his aunt makes it for him and how good hers is (i dont like that) So i have to top hers and I think this is just the recipe. I have a quick recipe that i make for office parties and for my kids and it always a hit but us adults crave for desserts from scratch, well I know i do. My mom is from Raliegh NC and her versionof scratch was to do the layers with the bananas & wafers and the pour condenced milk all over it and it was delicious but it was not unitl i was older that I learned what “from scratch” really is. I am looking forwad to not only making this for my honey bit tasting it as well. I’ve made meringue before so I’ll definitely do that, I just hope he like the meringue as he is a very finicky eater. Wish me luck, I have all my ingredients, just waiting to get off work to make it. Thank you!!!!
Hi Ronni, You can do this… I’m confident of it. And, I’ll be waiting to hear how it turns out for you. You know what they say, “The way to a man’s heart is through his stomach.” So, jump right in and show him what made from scratch Southern Banana Pudding is all about. I don’t think you need to be concerned about those aunt comments any longer. No reason to hate those anyway, he’s just complimenting good work as I’m sure he’ll soon be doing with you. I’m glad you found the recipe and I hope it turns out well for you. Just don’t get ahead of yourself while cooking up the custard, stay with it and you’ll be fine. You could even keep a container of Cool Whip in the freezer. That way, if he doesn’t like the meringue, it would easily scrape off and you could top it with the Cool Whip. Or, maybe you could give that aunt of his a call and see how she makes it… just a thought. Do come back and let me know how it all goes. Thank you for taking the time to leave your comments and I hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve
YES!!! Steve it came out perfect even with the meringue it looks to good to eat. I made a smaller one in a loaf pan because of course i had to taste it before i delivery his pan to him & BOOM! I couldn’t stop eating it, the kids love it & my mom said “mmm this is how banana pudding use to taste” i guess nobody makes like this anymore. Well i do! Thanks Steve may God continue to be a blessing to you. YOU ROCK! A helpful hint to first timers, i used the thermometer that i used when frying a turkey same temp. Still perfect.All smiles 🙂
Hi Ronni, Can you see me smiling? You made my day! I’m happy to hear the Southern Banana Pudding Recipe turned out so well for you. I knew you could do it. Its just good stuff isn’t it? Now you’ve got me wanting some. Alright, one more test on the main man and we’ll be good to go. Keep me posted. Thank you again for sharing your comments, it’s responses like these that make it all worth the effort. Do stop by again for another visit… real soon. Be Blessed!!! -Steve
I search and search for a “real” banana pudding recipe that would taste like my Aunts and I finally came across yours. Thank you so much for putting this on here. My boys couldnt even wait for it to cool down before diving in!!
Hi Nicoloe, Thank you for your comments. I’m glad you found the recipe and hope it was as good as those memories of what your Aunt made. I’m glad you found us and I hope you’ll stop by for another visit… real soon. Be Blessed!!! -Steve
Hi steve i tried your banana pudding recipe and it came out excellent..thank you so much sir
Hi Lorenzo, Thank you for your comments. Its always good to hear that someone has tried our Banana Pudding Recipe and that it turns out well for them. Some folks get a bit intimidated by making the custard without a double boiler but, I’m glad you stepped up to the challenge and it turned out well for you. Thank you for stopping by and I hope you’ll visit with us again… real soon. Be Blessed!!! –Steve
Thank you soooo much for posting this. I’m in the south and this is exactly how my momma made banana pudding when i was growing up! Followed your recipe and was very pleased! Thanks!!!!
Hi Angee, Mamas knew best when it came to Banana Pudding didn’t they? So glad that you gave it a try and that it turned out well for you. Thank you for taking the time to share your comments, I sincerely appreciate it and, I hope you’ll visit with us again, real soon. Be Blessed!!! -Steve
Oh this was just great. I love anything that has meringue on it. I had always had the boxed pudding kind, but this really hits the spot. Thank you so much for the recipe. God bless you.
Hi Michelle, Thank you for your comments. I’m really glad you gave the recipe a try and that you liked it. That’s always great news to hear, I appreciate it very much. I hope you’ll stop by for a visit again… real soon. Be Blessed!!! –Steve
Finally…I have found the same recipe my mother-in-law uses to make her delicious homemade banana pudding! Thanks for sharing this!!!
Hi Tamyka, Delighted that you found us and hope you’ll be giving the recipe a try real soon. Let me know how it turns out for you, its really pretty easy to make. Sounds like your mother-in-law must be a pretty awesome cook. I hope you’ll stop by for a visit again with us real soon. Be Blessed!!! –Steve
Thanks Steve, I made it last night and it was delicious!!!
thank God for this recipe …very good thanks for sharing …
Hi Shuntay, Thank you for your comment. I’m glad you tried the recipe and that it turned out well for you, I’m glad to share it. I hope you’ll also give some of our other recipes a try. Thanks for stopping by and we’ll look forward to having you drop in for a visit again real soon. Be Blessed!!! –Steve
Hi, I was wondering since I don’t have a thermometer, how long would I have to let the pudding cook before it reaches 170 degrees?
Hi Shanice, Thank you for your question. I’m glad you found Taste of Southern and I do hope you’ll give the Banana Pudding Recipe a try. My mother never used a thermometer when cooking her banana pudding. Having spent time in a restuarant, I just became use to using one and still do here at home. I can’t give you a time limit as cooking time would vary based on the heat you’re using. Just cook the custard until it starts to thicken up pretty good and I think you’ll be fine. You want it to be a bit thick and not watery or runny. By the time the pudding mixture gets thick, you should be safe with the eggs being properly cooked. I hope this helps. Please stop by for a visit with us again real soon and let me know how it turns out. Be Blessed!!! –Steve
Thanks so much for the reply! I made this a few days ago for my parents and little brother. I tried to make the meringue but it just would not work out and froth up, probably because I didn’t have a mixer and used a whisk. I ended up just putting Cool Whip over it once it cooled down. But my family loved it either way and I’m making some more today. When I get a mixer I’m definitely trying the meringue! Thanks for your help =)
Hi Shanice, I’m sorry to hear you had problems making the meringue. It IS possible to do by hand but, much easier with a mixer of course. Also, make sure you’re using a very clean bowl, one that doesn’t have any type of oil that might be lingering around on it. Egg whites can be particular some times. The Cool Whip option is always good and I’m glad you enjoyed it. Let me know when you get to try out that meringue, I’m sure you’ll like. Thank you for your comments and I’ll look foward to you stopping by for a visit again real soon. Be Blessed!!! –Steve
Hi
Steve I just made the banana pudding and it was good for my first homemade pudding! I was wondering the next time I make the pudding can I also add cream cheese or sourcream to the mixture because I notice a lot of instant pudding suggest to add but not the pudding from scratch?
Hi Adrell, Thank you for your question. There is no denying that sour cream can add to one of those instant pudding mixes when making a banana pudding. I’ve never used it in the one I make from scratch simply because my mother never did and I keep trying to make one like she did. If you DO decide to add it though, I suggest you go ahead and make the pudding on the stove as directed, and add the cream cheese or sour cream in once you remove it from the burner. It will make it a bit thicker but I would do it that way as opposed to cooking it from the start. If you try it… please come back and let me know how it goes.
Having said that, you may know that we had and worked in the restaurant business for several years. I also still do some catering work with my older brother. We add sour cream but never tried cream cheese as we use the ready-made Vanilla Pudding that comes in the big cans. I always hate using the canned stuff because I like the from-scratch version so much better. We just don’t have access to an oven to do the real thing when on most catering jobs. You have to do what you can under those circumstances.
Thank you for giving the recipe a try. Keep working with it and keep me posted on how it goes. Thank you for stopping by and do visit with us again… real soon. Be Blessed!!! -Steve
This is the only way to make Banana Pudding! 🙂 This is the way my Nana made it and I started making it. I made it several times for church functions (needless to say, it was gone within 30 minutes, haha!) and I hope to carry on her tradition of always having the best Banana Pudding. I lost my recipe when we moved, so I was so happy to find it again! XOXO
Hi Melissa, I bet you and your Nana made an awesome Banana Pudding. I’m happy you found the recipe and hope it comes close to what you and your Nana made in the past. Homemade is the only way to go when it comes to good old Banana Pudding. Thank you for your comments and I hope you’ll visit with us again real soon. Be Blessed!!! -Steve
Just found the site and the recipe steps remind me of watching my mom make it when I was young. I got hungry for it just looking at it. Excited.
Hi Sharon, I’m glad you have found our site. I do hope you might consider giving the Banana Pudding recipe a try. I also watched my mom make more than a few of these while I was growing up. They were so delicious. Please let me know how it turns out should you decide to make one, I’d be interested to hear about it. Please stop by for a visit again real soon. Be Blessed!!! –Steve
I did it. I was afraid of it not coming out right from scratch but my family loved it. It really is the best recipe ever and a great memory of my mom. I’m glad i didn’t chicken out and use the cool whip. The only drawback is that my kids ate it and I’m now up early making another one for my dinner today. Thanks for bringing good recipes and fond memories of my mom.
Good for you Sharon. I saw the time of your comments (6:37am) and realized you were typing pretty early this morning. It’s great to know that you tried the recipe and that it turned out good for you. You made my day by saying that it brought back memories of your mom. Thank you for that. And thank you, especially, for taking the time here on Christmas Day to share your comments. I hope you have the best Christmas ever. Get those kids in the kitchen and start making some cooking memories with them this year…if you haven’t already. I’ll look forward to you stopping by again real soon. Be Blessed!!! –Steve
Hello from Baltimore, MD. I’m so glad I found your site! All of the banana pudding recipes I was coming across were not the way I remembered my dad making it years ago. Your recipe is how I remember my dad making it. My dad was originally from Raleigh, NC. Reading your instructions puts the taste in my mouth from 35 years ago. I can’t wait to make this tomorrow. I will come back to let you know how I made out.
Hi Angela, Thank you for your comments. I look forward to hearing how you like our Banana Pudding if you give it a try. Raleigh is about 45 minutes from where I live. I visit there very often, was there yesterday as a matter of fact. I’m glad you found our site and I do hope you’ll visit us again real soon. Thanks again. Be Blessed!!! –Steve
I never came back to let you know how I made out. The recipe was a hit! I have been making it ever since. It tastes just like my dad used to make. It will be our surprise dessert for Thanksgiving this year. Happy Thanksgiving to you and your family.
Question Steve: If I want whipped cream instead of meringue, would I need to add it before or after I bake it? If I add whipped cream before, do I need to change the baking time or temp? Any good recipes for real whipped cream, or should I just stick with Cool Whip? I’ve always wondered these things, and you seem just the right person to ask! I can’t wait to hear from you! Thanks so much! Brandi B (love to bake, not cook, from Alabama);)
Hi Brandi, Greetings to Alabama from North Carolina. Thank you for stopping by Taste of Southern. If you select to not make the meringue, my best suggestion would be the Cool Whip. You can certainly make your own whipped cream but, Cool Whip would probably be a little cheaper and easier. Bake the Banana Pudding for about 10-12 minutes to meld all the flavors together. Remove from oven and let it cool. The Cool Whip should be added just before serving as it will begin to melt down once it starts to get warm. If you want to make the pudding ahead of time, refrigerate it once it’s cool and then top it with Cool Whip just before you serve it. That way, you’ll still get the nice look of a whipped topping. It’s rare these days to even find a Southern restaurant that serves Banana Pudding with a homemade meringue. Most use Cool Whip and they also use a canned ready-made Vanilla Pudding as opposed to homemade custard. I think you’ll agree that homemade is best once you give it a try. I look forward to hearing how it turns out for you. Thank you for your comments and the vote of confidence. I appreciate that. I hope you’ll visit with us again real soon. Be Blessed!!! –Steve
Hello! Your recipe is very similar to my mother’s (and my) recipe. Her banana pudding was always requested by the preacher for church gatherings. She and my dad are devoted meringue people. I admit, it looks beautiful for presentation, but my husband and I are non-meringue eaters. Cool whip is an alternative, but I’m not a fan, so I can assuredly say that fresh (hand) whipped cream is the way to go! Another tip I learned is to cut the bananas and put a bit of lemon juice on them to keep them from turning black, and to make wafer/banana ‘sandwiches’ and layer with the custard. It keeps the bananas and wafers from getting so soggy. Just thought I’d share. Happy cooking!
Thank you for the tips Denise. Mama never used the lemon juice and we sometimes did have a few dark bananas but they were still good. It just wasn’t often that any hung around long enough for the bananas to turn very dark. Even though she made big bowls of the stuff, it disappeared fast as we too often had the preacher and his family for Sunday dinners. I like the “sandwich” idea and might just have to give that a try myself. Thank you for sharing and do come back again… real soon. Be Blessed!!! -Steve
Oh my…. this recipe is so yummy!!!! I’ll make it for xmas. If u have chicken etoufee recipe, would u mind to share it to? I’m a southern dish big fan!! (oddly i’m from asia:-) )
Eve, Greetings from the United States. I’m delighted that you’ve found our site and thank you for taking the time to post your comments. I do hope you’ll give the Banana Pudding Recipe a try. It’s great for the holidays and, any other day of the year as it’s a real Southern favorite. Let me know how it turns out for you. As for the Etouffee, I might not be able to help you out with that one. It’s a great cajun dish that may be a little further down towards New Orleans than here in North Carolina. I hope you can find one that you’ll like. I do believe you are my first International visitor to leave a comment, again, that’s greatly appreciated. I invite you to visit with us again real soon. Be Blessed!!! –Steve
This is a wonderful sounding recipe for Southern Banana Pudding. When I try to print the recipe with the print feature on the web page, it brings up a blank page. I have not had trouble printing any other ones from this site. Any suggestions?
Thank you
Hi Janice, I’m sorry to hear you are having problems trying to print out the recipe. I sent you an Email with a .pdf file copy of the recipe that you should be able to print out. I was able to print out the recipe using the Print Button here on my computer so I’m not sure what may have happened. Thank you for letting me know you’ve experienced a problem though, I’ll look into it right away. I do hope you received the Email and that you’ll give the recipe a try. I look forward to hearing how it turns out for you. Thank you for your comments and we hope you’ll stop by again real soon. Be Blessed!!! –Steve
Oh my goodness. THANK YOU SO MUCH!!! It turned out so good! He loved it. My mom and sister are awaiting my arrival so I can make one for them. My Auntie is happy that I can make it because she’s our matriarch and now the next generations will have ‘nana pudding at family events!!! God Bless and take care.
Hi Deirdra, I’m so glad you came back and gave us such a good report. I knew you could do it. Delighted to know that everything turned out great for you. Taste of Southern is all about preserving those old fashioned recipes for the next generation. Delighted to know that now, you will be a part of doing the same. Thank you once again for your comments and for stopping by. Hope you’ll visit with us again soon. Be Blessed!!! –Steve
This recipe is so detailed! I am going to make this this weekend for my boyfriend’s birthday. Ít looks just like my aunt’s pudding and since she is unavailable, I’m going to try it myself. I’m so excited!!! Ok Fingers crossed. Talk to you soon :-).
Hi Deirdra, Thank you for your comments. I hope the Banana Pudding turns out well for you and that you’ll share your results with us. You can do it. I hope you’ll visit with us often and best of luck with your cooking. Happy Birthday to your boyfriend, he’s a lucky man, I can tell. Be Blessed!!! –Steve
Thank you so much for this recipe. This is just how my Granny made her banana pudding. She NEVER put store box banana pudding in her recipe kit. This is how we in the South love to eat and it has to be made by scratch. Love it. I just made this for an office gathering near Seattle, Washington. They don’t know southern cooking like this. Thank you so much for this recipe!
Hi Tammie, Thank you for your very nice comments. I’m glad you decided to give the recipe a try and hope that you and your friends all enjoyed it. Every time I see the picture, it just makes me want Banana Pudding. And, I can’t understand why anybody would use the boxed stuff. Thank you again for stopping by. I hope you’ll visit us often and I’d appreciate you telling your friends about Taste of Southern. Just tell them we make our Banana Pudding just like you and your Granny make it. OK? Be Blessed!!! –Steve
Best banana pudding I have ever tasted! Thanks so much for the detailed directions. Everyone in the family could not stop eating it! Thanks again!
Thank you very much Glenn. I’m glad you gave the recipe a try and delighted to know your family enjoyed it. I appreciate your comments and hope you’ll stop by and visit with us again often. Be Blessed!!! –Steve
I have never in my life seen this much detail put into making old-fashioned homemade banana pudding! This is so neat! My mom used to make it with just jello pudding and never with the topping but it was never as good as this kind! I have always wanted to learn how to make this. I had only seen just a few recipes like this but never in this much detail and with photos! That is great! I might just get brave enough to give it a try! Thanks, Steve! :o)
Thank you so much Emily. I’m glad you found us and I appreciate your comments. I do hope you’ll give the recipe a try. It’s really easy to make and I’m pretty sure you will like it. Don’t forget to report back and let me know if you give it a try. Hope you’ll be back often. Be Blessed!!! –Steve
Thanks for the recipe the whole thing got eaten over night, taste like my moms cooking, one of my favorites when i was a kid. God bless.
Thank you Steve. I’m glad you tried it and certainly delighted that you enjoyed it. Everytime I see the picture, I want banana pudding. Be Blessed!!! –Steve
Hi Steve,
My Great Grandmother taught me how to make banana puddings like this, but my other favorite was her pineapple pudding. You make the same custard filling but add a large can of drained crushed pineapple before adding the vanilla. She always used Nilla wafers but I have experimented and used coconut bar cookies and sprinkled fresh coconut on top of the meringue before baking it. Sooooo yummy!
Thank you for bringing back such wonderful memories of her teaching me how to cook and my Grandmother teaching how to bake. We had lots of special moments in the kitchen together that I will cherish forever!
Love this website, keep the recipes coming
I will have Curtis try the collard recipe
Thank you for the compliment Frances. I’m glad that you like it. Not a lot to view at the present, but we’re working on it. I’m sure Curtis can already cook some mean greans, but do let me know if he tries mine. Be Blessed!!! -Steve