Few desserts speak to the heart of Southern comfort quite like Southern banana pudding. Creamy, nostalgic, and unapologetically indulgent, this timeless dessert has graced church potlucks, Sunday dinners, holiday tables, and backyard gatherings for generations. It’s more than just a sweet treat—it’s a symbol of hospitality, tradition, and the joy of sharing food made with love.

This classic banana pudding recipe delivers everything you expect: silky homemade vanilla custard, layers of ripe bananas, tender vanilla wafers, and a luscious topping that melts into the pudding as it chills. Unlike shortcuts that rely solely on boxed mixes, this version leans into old-fashioned techniques while remaining approachable for home cooks of any skill level.

Whether you grew up eating banana pudding straight from the fridge late at night or you’re discovering it for the first time, this recipe captures the soul of the South in every spoonful.

Why Southern Banana Pudding Is So Beloved

Banana pudding’s roots run deep in American culinary history, especially throughout the Southern United States. Affordable ingredients, simple preparation, and crowd-pleasing flavors made it a staple long before it became a nostalgic icon. Over time, families added their own touches—some swear by meringue, others by whipped cream, and many debate whether the bananas should be sliced thick or thin.

What unites all versions is that unmistakable combination of creamy custard, soft cookies, and naturally sweet bananas. This homemade banana pudding balances sweetness, richness, and texture in a way that feels comforting without being heavy.

Ingredients You’ll Need

For the Banana Pudding:

¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
3 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
4–5 ripe bananas, sliced
1 (11-oz) box vanilla wafers

For the Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Step-by-Step Instructions

Prepare the custard base
In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly pour in the milk while whisking constantly to prevent lumps.
Cook until thickened
Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and begins to bubble. This usually takes 6–8 minutes.
Temper the egg yolks
In a separate bowl, whisk the egg yolks. Slowly add about ½ cup of the hot milk mixture into the yolks while whisking. This prevents curdling.
Combine and finish custard
Pour the tempered yolks back into the saucepan. Cook for another 2 minutes until thick and smooth. Remove from heat and stir in butter and vanilla.
Layer the pudding
In a serving dish or trifle bowl, layer vanilla wafers, banana slices, and warm custard. Repeat until all ingredients are used, ending with custard.
Whip the topping
Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread evenly over the pudding.
Chill before serving
Refrigerate for at least 2 hours (or overnight) to allow flavors to meld and wafers to soften.

Tips for Perfect Creamy Banana Pudding

Use bananas that are ripe but not mushy—yellow with light brown speckles is ideal.
Stir constantly while cooking the custard to avoid scorching.
Let the custard cool slightly before layering to prevent bananas from browning too quickly.
Chill overnight for the most traditional texture and flavor.

Variations to Try

Old Fashioned Banana Pudding: Swap whipped cream for a toasted meringue topping.
Extra Creamy Banana Pudding: Add 4 oz cream cheese to the custard for added richness.
No-Bake Shortcut: Use high-quality vanilla pudding mix when time is short.
Individual Servings: Layer in mason jars for parties or meal prep.

Serving Suggestions

Southern banana pudding is perfect on its own, but it also pairs beautifully with:

Fresh berries for contrast
A drizzle of caramel sauce
Crushed vanilla wafers or shortbread cookies
A cup of hot coffee or iced sweet tea

Serve it chilled, straight from the fridge, for the ultimate comforting dessert experience.

Cultural Notes & Fun Facts

Banana pudding became popular in the U.S. in the late 1800s with the rise of imported bananas.
Vanilla wafers were marketed specifically for banana pudding in the early 20th century.
Many Southern families guard their banana pudding recipes like heirlooms.

This dessert isn’t about perfection—it’s about warmth, familiarity, and sharing something special.