There are desserts that show up at the table. And then there's banana pudding—the dessert that arrives with a reputation.
Creamy vanilla custard. Layers of vanilla wafers. Sweet ripe bananas. A cloud of toasted meringue on top. It's nostalgic, comforting, and guaranteed to disappear before dinner plates are cleared.
This recipe for Aunt Elizabeth's Banana Pudding comes from Baking in the American South by Anne Byrn, our June Cookbook Club Pick of the Month. It's the kind of recipe that has been passed between generations, carried to church suppers, family reunions, and Sunday dinners for decades.
If you're looking for a truly old-fashioned Southern banana pudding recipe, this is the one.
What Makes Southern Banana Pudding So Special?
Unlike shortcut versions made with instant pudding, this classic recipe starts with a homemade custard cooked on the stovetop. The result is richer, silkier, and infinitely more satisfying.
Then come the layers:
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Creamy vanilla custard
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Vanilla wafers that soften into cake-like layers
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Fresh bananas
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A fluffy baked meringue topping
It's equal parts comfort food and Southern baking tradition.
The Story Behind Aunt Elizabeth's Banana Pudding
In Baking in the American South, Anne Byrn writes about her Aunt Elizabeth arriving at family gatherings with a Pyrex dish wrapped in towels, carrying banana pudding like a prized possession.
And for good reason.
Banana pudding has long been one of the South's most beloved desserts. While there are countless variations—some featuring whipped cream, butter cookies, or extra vanilla wafers—this version sticks to the classic formula that generations of Southern families have loved.
Simple ingredients. Homemade custard. Perfect results.
Aunt Elizabeth's Banana Pudding Recipe
Serves:12
Prep Time: 45–50 minutes
Bake Time:12–15 minutes
Ingredients
For the Pudding
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1⅓ cups (267 grams) granulated sugar
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⅔ cup (80 grams) all-purpose flour
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¾ teaspoon salt
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4 cups whole milk
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6 large egg yolks
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4 tablespoons (½ stick/57 grams) unsalted butter
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2 teaspoons vanilla extract
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54 to 58 vanilla wafers
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4 to 5 medium-ripe bananas, sliced ¼ inch thick (about 3–4 cups)
For the Meringue
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6 large egg whites
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¾ cup (150 grams) granulated sugar
Instructions
Step 1: Make the Custard
In a large heavy saucepan, whisk together the sugar, flour, and salt.
Set aside.
Step 2: Heat the Milk
Pour the milk into a medium saucepan and heat over low heat until bubbles form around the edges, about 3 to 4 minutes.
Gradually pour the hot milk into the sugar mixture, whisking constantly until smooth.
Place the pan over medium-low heat and cook, stirring continuously with a wooden spoon, until the mixture thickens, about 7 to 8 minutes.
Remove from the heat.
Step 3: Temper the Eggs
Place the egg yolks in a small bowl and beat lightly with a fork.
Add 1 to 2 tablespoons of the hot milk mixture to the yolks and whisk to warm them gently.
Gradually whisk the egg yolk mixture into the saucepan.
Return the pan to medium-low heat and cook, stirring constantly, until the custard is smooth and thick, about 2 minutes.
Remove from the heat and stir in the butter and vanilla extract.
Step 4: Assemble the Pudding
Line the bottom and sides of a 9-by-13-inch glass or ceramic baking dish with vanilla wafers, flat side down.
Arrange the sliced bananas over the wafers.
Spoon the warm pudding over the bananas and spread evenly.
Step 5: Preheat the Oven
Heat the oven to 350°F with a rack positioned in the center.
Step 6: Make the Meringue
Place the egg whites in a large bowl.
Using an electric mixer on high speed, beat until soft peaks form, about 2 minutes.
Gradually add the sugar and continue beating until stiff peaks form, another 3 to 4 minutes.
Step 7: Bake
Spread the meringue over the pudding, making sure it reaches the edges of the baking dish.
Bake until lightly browned, 12 to 15 minutes.
Serve immediately.
Tips for the Best Banana Pudding
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Use medium-ripe bananas for the best balance of sweetness and texture.
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Make sure the meringue touches the edges of the dish to help prevent shrinking.
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Serve warm for the most traditional Southern presentation.
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Let the vanilla wafers soften slightly in the custard for that signature texture.
Why This Banana Pudding Recipe Endures
Southern banana pudding isn't just dessert—it's a ritual.
It's the dish that appears at family reunions, church potlucks, holiday tables, and summer cookouts. Everyone claims their grandmother's version is the best, but recipes like Aunt Elizabeth's remind us why the classic remains undefeated.
Homemade custard. Real bananas. Toasted meringue.
No shortcuts necessary.
Our June Cookbook Club Pick: Baking in the American South
Anne Byrn's Baking in the American South is a celebration of the recipes, traditions, and stories that have shaped Southern baking for generations.
From biscuits and layer cakes to sweet rolls, pies, cobblers, and beloved desserts like this banana pudding, the cookbook captures the rich history of American baking through recipes that still deserve a place on today's tables.
That's exactly why it's our June Cookbook Club Pick of the Month.
If you're joining us this month, start with Aunt Elizabeth's Banana Pudding. Just be prepared for everyone to ask for the recipe.