Mama’s Banana Pudding is a timeless Southern dessert that brings warmth and comfort to every bite. This creamy, dreamy dessert layers fresh bananas, vanilla wafers, and smooth homemade vanilla pudding for a flavor that’s both nostalgic and irresistible. Unlike store-bought versions, this recipe uses real ingredients — fresh milk, eggs, sugar, and vanilla — to create a rich, custard-like texture that melts in your mouth. Perfect for family gatherings, holidays, or a sweet weekend treat, this banana pudding is simple to make yet tastes like something straight out of Mama’s kitchen. Once you try it, you’ll understand why this dessert has stood the test of time.
Ingredients:
- For the pudding:
- 3 large eggs
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 2 cups whole milk
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsalted butter
- For layering:
- 1 box (11 oz) vanilla wafers
- 4–5 ripe bananas, sliced into rounds
- Whipped cream or meringue topping (optional, for garnish)
Instructions:
- Prepare the pudding base:
In a medium saucepan, combine sugar, flour, and salt. Gradually whisk in the milk until smooth. Place the pan over medium heat, stirring constantly to prevent lumps. Once the mixture begins to warm, beat the eggs in a small bowl and slowly whisk in a few tablespoons of the hot milk mixture to temper the eggs. Then pour the eggs back into the saucepan.
- Cook until thickened:
Continue cooking over medium heat while stirring constantly until the pudding thickens enough to coat the back of a spoon — about 6–8 minutes. Remove from heat and stir in butter and vanilla extract. Set aside to cool slightly. The pudding should be thick and creamy, not runny.
- Layer the pudding:
In a deep glass dish or trifle bowl, arrange a single layer of vanilla wafers on the bottom. Top with a layer of banana slices, then spoon a generous layer of warm pudding over them. Repeat the process — wafers, bananas, pudding — until all ingredients are used, finishing with a layer of pudding on top.
- Optional topping:
For a classic Southern touch, you can top the pudding with a light meringue. To make it, beat 3 egg whites with ¼ cup sugar until stiff peaks form, then spread over the top of the pudding. Bake in a preheated oven at 350°F (175°C) for about 10–12 minutes or until the meringue turns golden brown. Let cool completely before chilling.
- Chill and serve:
Cover the dish with plastic wrap and refrigerate for at least 3–4 hours, or overnight for best flavor. This chilling time allows the wafers to soften and the flavors to blend beautifully. Before serving, top with a dollop of whipped cream and a few crushed vanilla wafers for a beautiful finish.
