Banana Pudding
Layers of vanilla pudding, fresh bananas, and vanilla wafers topped with meringue - a beloved Southern potluck dessert.
Recipe by the SouthernComfy Editorial Team
Developed and reviewed by our editorial team.
Prep Time
30m
Cook Time
12m
Servings
12
Difficulty
Easy
Estimated Nutrition
Per serving · estimated
Calories
420
Protein
6 g
Carbs
68 g
Fat
14 g
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Ingredients
Shop the tools- 1 box (5 oz) instant vanilla pudding
- 3 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) whipped topping
- 1 box vanilla wafers
- 4-5 ripe bananas, sliced
- 4 egg whites
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
Instructions
Fold in whipped topping.
Layer vanilla wafers in bottom of 9x13-inch dish.
Top with half the banana slices, then half the pudding.
Repeat layers.
For meringue: beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff peaks form.
Spread meringue over pudding, sealing edges.
Bake at 350°F for 10-12 minutes until golden.
Refrigerate at least 4 hours before serving.
Our Team's Pro Tips
Use slightly under-ripe bananas - they won't turn brown as quickly
Layer while custard is still warm - it helps vanilla wafers soften perfectly
The secret to smooth custard: Temper eggs slowly, never add hot liquid directly
Common mistake: Refrigerating too long makes wafers mushy. Best at 4-6 hours
Make-ahead: Prepare custard day before, assemble 4-6 hours before serving
For bakery-style: Top with meringue and torch lightly for caramelized finish
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