*Southern banana pudding is a cherished dessert that dates back to its first known mention in an 1878 New York Times column. It’s made with layers of creamy vanilla custard, fresh banana slices, and crisp vanilla wafers—a comforting combination that has stood the test of time.
The dish gained popularity after appearing in an 1888 Good Housekeeping recipe and has since become a fixture at Southern gatherings, from casual picnics to festive holiday tables. It’s easy to prepare, rich in texture, and always a crowd favorite. For the best flavor and consistency, let it chill overnight so the layers can fully come together.
“Some like it warm. Others prefer it as I do: nice and cold,” says recipe developer and cookbook author Rebecca Lang. “The hardest part is waiting for it to fully chill.”
According to Taste of Home, if your banana pudding ends up too runny, it’s often due to undercooked eggs. Once the eggs are added to the warm mixture, it’s important to heat it to at least 155°F—ideally by bringing it to a gentle boil. This ensures the eggs set properly and gives the pudding a thicker consistency. Refrigerating it for a few hours, or preferably overnight, also helps it firm up.
To keep the bananas from browning, lightly brush or spritz the slices with lemon juice or another citrus-based juice. This helps slow oxidation and keeps the fruit looking fresh in your dessert.
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Below is a recipe for Southern Banana Pudding per Newsbreak:
Ingredients
- ¾ cup sugar
- ¼ cup flour
- ¼ teaspoon salt
- 3 cups milk
- 3 eggs
- 2 teaspoon vanilla extract
- 1 box Vanilla wafers *about 8 oz.
- 4 bananas, sliced
Instructions
- Combine sugar, flour, and salt in a saucepan; whisk in milk and cook over medium heat until thickened and bubbly.
- Lower heat and cook for 2 more minutes; remove from heat.
- Whisk eggs in a small bowl, mix in a bit of the hot mixture, then add egg blend back to the saucepan.
- Cook at a gentle boil for 2 minutes, add vanilla, then cool for 15 minutes, stirring occasionally.
- In an 8-inch square pan, layer 25 vanilla wafers, half the banana slices, and half the pudding; repeat layers.
- Cover with plastic wrap, chill for at least 4 hours (preferably overnight), then top with crushed wafers before serving.
This dessert can be customized by skipping bananas for a vanilla pudding version or using graham crackers instead of wafers. For a richer touch, add whipped cream or meringue before the final wafer topping. If time is short, boxed pudding mix can substitute for homemade custard while keeping the classic layered appeal.
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