Mmmmmm….classic southern banana pudding. Nothing better than taking a cool bite of pudding mixed with bananas and Nilla Wafers on a hot, summer’s day.
I’ve never actually been a fan of bananas except when they’re dunked in Nutella. Correction: I’ll eat ANYTHING dunked in Nutella! It wasn’t until I went to a BBQ at my church one day when I found my love for banana pudding. My family LOVES making any pie possible: pecan pie, strawberry pie, pumpkin pie, sweet potato pie, chocolate cream pie, I could go on…
We were never pudding people until now!
Call me traditional, but I’m a made-from-scratch kind of gal. Flashback to me rolling out pasta dough to make fettuccine alfredo for 20 people at the Christmas party last year.
This banana pudding recipe is completely homemade and oh-so-delicious. There is a common misconception that anything homemade takes FOREVER to make. False. This dessert can be whipped up in only 30 minutes!
Southern Banana Pudding
- vanilla wafers about 20
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 12 oz can evaporated milk
- 4 egg yolks
- 1 tsp vanilla
- 4 egg whites
- 1/4 cup sugar
- 1 tsp vanilla
- Slice bananas and place in bowl to prevent them from browning.
- In a 1 1/2 quart casserole dish, layer the vanilla wafers and 1/3 of the bananas.
- In a sauce pan over the stove, add sugar, flour, milk, and yolks over medium heat. Whisk continuously until it thickens and turns into a pudding-like consistency, about 8-10 minutes.
- Remove from stove. Add vanilla and rest of bananas. Stir carefully until incorporated.
- Pour pudding over layered wafers and bananas.
- To make the meringue, beat egg whites on high until stiff peaks form. Add sugar and vanilla.
- Spread over top of pudding with a spatula and place in broiler until meringue is lightly browned on top, about 4 minutes.
- When cooking pudding over the stove top, make sure to stir continuously because the bottom can easily burn.
- Make sure you don't burn the meringue on top while in the broiler.