My Grandma's Baked Southern Banana Pudding

There's nothing like this delicious dessert experience - My Grandma's Baked Southern Banana Pudding. This classic Southern recipe features layers of silky homemade vanilla pudding, sliced fresh bananas, and crispy vanilla wafers, all topped off with a generous serving of homemade whipped cream or meringue--if that's your thing. The combination of flavors and textures creates a truly irresistible dessert that's perfect for any occasion. Whether you're hosting a dinner party or simply looking for a comforting treat, this Southern banana pudding recipe is sure to impress. Plus, it's always best after the first day once chilled completely in the fridge. Banana-free, No-Bake, + Vegan options.

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When it comes to My Grandma's Baked Southern Banana Pudding, I get excited every time because of it's luscious, rich, and creamy texture that I remember so vividly growing up when she used to make it during our Saturday movie nights. It was "our thing" and something so easy that literally took her minutes to whip together---one layer of cookie, bananas, and whipped cream at a time. This recipe is truly a Southern staple and one of the things I miss after moving from Florida.

Now that I live in New York, I enjoy Magnolia Bakery's version of banana pudding which is similar to my Classic Southern Banana Pudding recipe which I recommend and is entirely no bake.

Of course, you can keep things traditional by using meringue instead of whipped cream and you'll only need a few things to achieve this: 4 egg whites, ¼ cup of cane sugar, and ¼ teaspoon of cream of tartar. Simply remove the egg whites (still chilled) and add it to an electric stand-mixer bowl. Whip the egg whites until smooth and glossy and then slowly add the sugar (1 tablespoon at a time) to the mixture, beating until stiff peaks form. Then continue recipe for assembly.

What is Banana Pudding?

Basically, banana pudding is an old-fashioned Southern dessert that comes layered like a trifle. The layering includes: vanilla custard, vanilla cookies, and slices of bananas---sometimes topped with meringue or whipped cream.

This recipe is very authentic to the traditional Southern recipe of banana pudding and you can feel free to make substitutions as listed in the ingredients list based on your preference.

Jump to:

• What is Banana Pudding?
• Banana Pudding Ingredients
• Baked Banana Pudding vs. No-Bake Banana Pudding
• How to Assemble the Banana Pudding:
• How To Make Homemade Whipped Cream
• How to Make Banana Pudding
• Tips To Make THE BEST Banana Pudding
• How to Ripen Bananas for Banana Pudding
• Common FAQ's for Banana Pudding
• More Amazing Southern Recipes to Try!
• How to Best Store Banana Pudding Last?
• My Grandma's Baked Southern Banana Pudding

Banana Pudding Ingredients

Here’s what you need to throw together this easy delicious Baked Southern Banana Pudding dessert:

• Bananas. You’ll need 4-5, depending on the size. Make sure they’re soft and ripe for the sweetest flavor. 
• Almond milk. I like to use unsweetened almond milk, however, you can use regular whole milk as well.
• Sweetened condensed milk. I use low-fat for the vanilla pudding. It adds plenty of richness and sweetness with a wonderfully thick texture. But full-fat condensed milk is fine! You can also substitute with cane sugar in the pudding instead as well.
• Egg yolks. You'll need 4 egg yolks for the homemade vanilla pudding. If using meringue, save the egg whites!
• Cornstarch. I love using arrowroot starch, all-purpose flour, or regular cornstarch as the thickening agent. Be sure to mix it together with warm water until it becomes a smooth "milky-like" consistency.
• Spices. I always add spices to everything. A bit of cinnamon and nutmeg changes things!
• Whipped cream. I love whipped cream more than meringue, however, either toppings will do!
• Vanilla wafers. My favorite cookies to use, but Gingersnap or Chessmen cookies are a great Southern twist also.
• Vanilla extract. Make sure you’re using the real stuff, not imitation!

Baked Banana Pudding vs. No-Bake Banana Pudding

OK, so maybe you didn't know that there are two types of banana pudding recipes. A true classic Southern traditional banana pudding is baked with a beautiful meringue and everything is married together well! And then there's a no-bake EASY version (as I've mentioned earlier in the post), which uses vanilla pudding mix and is closest to Magnolia Bakery.

For the baked version of banana pudding, you'll make your homemade pudding per usual, layer everything, and then whip together an easy meringue using egg whites which will be fluffy and cloudy and is used as the "topping" of your banana pudding.

Then you bake everything for a few minutes until the meringue is browned and remove it, let it cool, and then serve. If using whipped cream, you'll just bake until the tops (cookies and all) are golden brown and the pudding is bubbling.

How to Assemble the Banana Pudding:

I recommend making the banana pudding in a baking dish or foil pan (traditionally done in the South) which are both oven-safe.

Once your homemade vanilla pudding is made and warm, you’re ready to assemble. Here’s how to do it:

1. Start with a layer of cookies on the bottom. You'll use most of the cookies, saving a handful to be crushed as the topping.
2. Add a layer of sliced bananas, evenly spreading them atop cookies. Save a few banana slices for the very top layer.
3. Carefully pour the warm vanilla pudding atop everything, spreading it with a spoon or spatula.
4. In the end: Top with pieces of crushed cookies and a few banana slices, if desired. NOTE: your final layer will be the meringue if using it in this recipe.

Once baked, for garnish on top, add more cookies and the whipped cream (if not using meringue). Serve warm. For leftovers, chill the fully assembled dessert after it cools completely at room temperature and refrigerate in a tightly sealed container for 2 to 3 days. For the best flavor and texture, it's best when eaten the next day!

How To Make Homemade Whipped Cream

If you're thinking about keeping things from scratch instead of using Cool Whip for this banana pudding, no problem! Whipping together homemade whipped cream is super easy and only requires a mixer to achieve the perfect peeks! Here's what you'll need:

• 4-3 cups organic heavy cream, VERY COLD
• 1 tablespoon vanilla extract
• Pinch of salt

In the bowl of an electric mixer on medium-high speed, whip the heavy cream, using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 tablespoon vanilla extract and a pinch of sea salt. Once fully fluffy, remove from mixer bowl and continue recipe.

How to Make Banana Pudding

First, you'll start by making your homemade vanilla pudding over the stovetop and letting the butter melt completely, before adding in the milk and remaining ingredients, whisking and slowly cooking until smooth and thickened.

Then it's on to assembling your banana pudding: starting with a layer of vanilla wafer cookies, followed by banana slices, and the warm vanilla pudding. Finally, you can add crushed cookies and a few more banana slices at the very top, if desired.

Then bake everything for 15-20 minutes or until the tops are golden brown and the pudding begins to bubble. Serve after 5-10 minutes of the banana pudding cooling.

Tips To Make THE BEST Banana Pudding

• Use ripe bananas for the best flavor and texture.
• Pour the warm homemade vanilla pudding atop everything shortly after whipping it together which helps the flavors to "melt together" prior to baking.
• If you want a crunchier texture, sprinkle additional crumbled Nilla wafer cookies on top of the whipped cream or meringue.
• Bake your banana pudding in a non-stick baking dish or foil pan for best results.
• Get creative and experiment with different flavor variations, such as adding chocolate or caramel sauce, or using different types of cookies AKA try Best Biscoff Banana Pudding with Caramel 
• Have fun and enjoy the process! Making banana pudding is a great activity to do with friends and family, and the end result is a delicious dessert that everyone will love
• Use a spatula or wooden spoon to spread the whipped cream or meringue evenly over the top layer of the pudding. You can use homemade whipped cream or store-bought. Cool Whip will work fine, just use it at fridge temperature, not frozen. 

How to Ripen Bananas for Banana Pudding

Have you ever had bananas that weren't fully ripe, but you were dying to make a banana pudding? Well, I totally understand. I've definitely been there. Luckily, I've come across a few hacks to help you ripen your bananas if you're in a pinch and here's what you can do:

• Keep the banana bunches together to avoid the ripening process from stalling. 
• Store your bananas in a warm place like near a heater or atop your refrigerator. This helps them to ripen faster.
• Using a paper bag, add your bananas inside and fold it over to close it. The gases from inside the bag once shut tight will ripen the bananas within 24-36 hours.

If you're looking to ripe your bananas more quickly for making this banana pudding then you can do one of the following:

• Oven Method: Preheat the oven at 300 degrees Fahrenheit and place bananas (with peels on) unto a baking sheet and let them bake for 15-20 minutes or until skins are black. The bananas at this point should be soft and sweet.
• Microwave Method: Poke holes into the peel bananas (all around) and microwave for 30 seconds at a time until the bananas are soft enough. 

Common FAQ's for Banana Pudding

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS BANANA PUDDING!

Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with My Grandma's Baked Southern Banana Pudding. Everything from my fave baking sheet, parchment paper, food processor, high-powered blender, skillets, and more. SEE THEM HERE!

More Amazing Southern Recipes to Try!

If you love My Grandma's Baked Southern Banana Pudding, try these classic Southern recipes next!

How to Best Store Banana Pudding Last?

Store leftover banana pudding in the fridge (tightly sealed) after cooling completely for 2 to 3 days. The cookies will continue to get soggy, so the texture of the entire dish will change the longer it's left in the fridge past those amount of days. 

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