Classic Southern Banana Pudding (Baked with Meringue)
If you’re looking for a true Southern classic, this baked banana pudding with meringue is it. Rich, creamy homemade custard layered with ripe bananas and crunchy vanilla wafers, then topped with a fluffy, golden meringue—this dessert is pure comfort food. It’s the kind of recipe passed down through generations and served at Sunday dinners, holidays, and family gatherings.
Unlike no-bake versions, this traditional banana pudding is made from scratch, baked in the oven, and finished with a light, airy meringue that melts in your mouth.
Why You’ll Love This Recipe
- Made with real custard, not instant pudding
- Classic Southern-style baked banana pudding
- Perfect balance of creamy, crunchy, and fluffy textures
- Can be served warm or chilled
- Ideal for holidays, potlucks, and family dinners
Ingredients
For the Homemade Custard
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 3 cups whole milk
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Layers
- 4–5 ripe bananas, sliced
- 1 box (11 oz) vanilla wafers
For the Meringue
- 4 egg whites
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar (optional, but recommended)
Step-by-Step Instructions
1. Prepare the Custard
In a medium saucepan, whisk together the sugar, flour, and salt. Slowly add the milk while whisking to prevent lumps. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble.
In a separate bowl, lightly beat the egg yolks. To temper the eggs, slowly whisk in a small amount of the hot custard. Once warmed, pour the egg mixture back into the saucepan.
Continue cooking for about 2 more minutes, stirring constantly, until thick and smooth. Remove from heat and stir in the butter and vanilla extract.
2. Layer the Banana Pudding
Preheat your oven to 350°F (175°C).
In a baking dish, start with a layer of vanilla wafers, followed by sliced bananas, then a generous layer of warm custard. Repeat the layers until all ingredients are used, making sure the top layer is custard.
3. Make the Meringue
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar while continuing to beat, until stiff, glossy peaks form.
Carefully spread the meringue over the pudding, making sure to seal it all the way to the edges of the dish. This prevents the meringue from shrinking.
4. Bake
Bake for 10–15 minutes, or until the meringue is lightly golden on top.
Remove from the oven and allow to cool slightly before serving.
Serving Suggestions
- Serve warm for a cozy, comforting dessert
- Chill for a few hours for a firmer, sliceable texture
- Garnish with extra crushed vanilla wafers if desired
Tips for the Best Banana Pudding
- Use ripe but firm bananas for the best flavor
- Stir the custard constantly to avoid scorching
- Seal the meringue to the edges to prevent weeping
- Whole milk gives the creamiest texture
Storage
Store leftover banana pudding covered in the refrigerator for up to 3 days. This dessert is best enjoyed fresh but still delicious the next day.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble and bake, then refrigerate. Add meringue and lightly re-bake if needed before serving.
Can I skip the meringue?
You can, but the meringue is what makes this recipe truly classic and Southern.
Is this better warm or cold?
Both! Warm is comforting, chilled is refreshing.
Final Thoughts
This Classic Southern Baked Banana Pudding with Meringue is creamy, nostalgic, and absolutely irresistible. From the silky custard to the soft bananas, crunchy wafers, and fluffy meringue, every bite is pure comfort. Whether served at a holiday table or a casual family dinner, this dessert is guaranteed to disappear fast.