I loved making this banana pudding recipe and filming the video for it. This dessert was a true Southern treat when I was growing up—Nanny’s and Mom’s banana pudding was famous in our family. When Mom reminded me that she always mashed the bananas, it brought back memories I didn’t even realize I’d forgotten.
This was the first time I’ve made it this old‑fashioned way since leaving home (other than a quick test run before filming). I was a little nervous about scrambling the eggs or burning the custard—two things I’m notorious for—but it turned out rich, creamy, and just like I remembered.
If you’re short on time, you can skip the meringue and use Cool Whip, but I highly recommend trying the homemade meringue at least once. It’s light, fluffy, and takes this classic Southern banana pudding to a whole new level.
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Nanny’s Classic Banana Creme Pudding (From Scratch)
Mom made this banana pudding for my sister and me when we were growing up. She always mashed the bananas just for us, because we didn’t like the slices. The recipe came from her mother, and years later she sent me a picture of the original card—worn, stained, and full of history from years of use in her kitchen.
8
servings20
minutes10
minutes~445
kcalKeep the screen of your device on
Ingredients
- Pie Filling
1/2 Cup Sugar
3 Tablespoon Flour
1 1/2 Cup Milk
1 1/2 Tablespoons Butter
1 1/2 teaspoon Vanilla
2 Eggs separated
4 Bananas Mashed
1 Box Vanilla Wafers
- Meringue
2 Egg Whites
6 Tablespoons of Sugar
Directions
- Pie Filling
- In a medium saucepan, combine the flour, sugar, milk, butter, vanilla, and egg yolks. Stir until well blended.
- Place the saucepan over medium heat.
- Cook, stirring constantly, until small bubbles begin to form around the edges.
- Continue stirring until the mixture thickens to a smooth, pudding-like consistency.
- Remove from heat.
- Stir in the mashed bananas until fully incorporated.
- Meringue
- Add egg whites and sugar to a clean mixing bowl.
- Using a stand mixer or hand mixer, beat on medium-high speed until the mixture forms stiff peaks.
- The meringue is ready when it is glossy and holds its shape when the beaters are lifted.
- Assembly
- Layer vanilla wafers in the bottom of a serving bowl.
- Spread a layer of pudding mixture over the wafers.
- Repeat the layers (wafers, then pudding) until all of the pudding mixture is used.
- Top with meringue, spreading it evenly over the final layer.
- Optional: Lightly brown the meringue using a kitchen torch or by placing it under the oven broiler until golden.
- Refrigerate until chilled before serving.
Recipe Video
Thank you
- Find more recipes at MySouthernSpoon.com Watch step-by-step videos on YouTube:
@Southernspoon
So good, we ate way too much! Leave us a comment on the channel, let us know how you liked!
Mary
@southernspoon
- Twelve 15 oz family size boxes of NILLA Wafers Cookies (packaging may vary)
- Sweet, crispy, artificially flavored vanilla wafers go great with milk, coffee or tea
- NILLA Wafers cookies pair great with vanilla pudding and bananas to create delicious pies, banana pudding cups and parfa…