Mama’s Banana Pudding is a timeless Southern dessert that brings comfort and sweetness to any occasion. Known for its creamy layers of pudding, fresh bananas, and crisp vanilla wafers, this recipe has been passed down through generations and holds a special place at family gatherings. Unlike many store-bought versions, this homemade recipe captures the true essence of traditional banana pudding—rich, flavorful, and made with love.
What makes it unique is its balance of textures: the smooth pudding, the soft banana slices, and the slightly softened yet still crunchy wafers that meld together into a mouthwatering harmony. Whether served warm from the oven or chilled straight from the refrigerator, Mama’s Banana Pudding is a crowd-pleaser that never goes out of style. The dessert is simple enough for beginners but indulgent enough to impress guests at holiday dinners, potlucks, or Sunday family meals. With wholesome ingredients and easy-to-follow steps, you can recreate this nostalgic treat in your own kitchen and enjoy the sweet taste of tradition.
Ingredients
- 5 ripe bananas, sliced into thin rounds
- 1 box vanilla wafers (approximately 12 ounces)
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large egg yolks, lightly beaten
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- 4 large egg whites (for meringue topping, optional)
- 1/4 cup granulated sugar (for meringue)
Instructions
- Begin by preheating your oven to 350°F (175°C). In a medium saucepan, combine the sugar, flour, and salt, then whisk in the milk gradually until smooth. Place the saucepan over medium heat and stir constantly until the mixture thickens to a pudding-like consistency. Remove from heat and temper the beaten egg yolks by slowly adding a little of the hot mixture into them, then whisk the yolks back into the saucepan. Continue cooking for another two minutes while stirring. Remove from heat and stir in the vanilla extract.
- In a 2-quart baking dish, start layering the pudding. Begin with a layer of vanilla wafers at the bottom, then add a layer of sliced bananas, followed by a layer of warm pudding. Repeat the layers until all the ingredients are used, finishing with a pudding layer on top to seal in the bananas and wafers. This layering allows the flavors to blend beautifully while the wafers soften slightly from the pudding.
- If making the meringue topping, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and continue beating until stiff glossy peaks appear. Spread the meringue evenly over the pudding, ensuring it touches the edges of the dish to prevent shrinking. Bake in the preheated oven for 10 to 12 minutes or until the meringue is golden brown. Allow the pudding to cool slightly before serving. For a chilled version, refrigerate the dish for at least two hours before serving. Either way, the result is a rich, creamy, and indulgent dessert that tastes like home.