Banana Pudding

What do you serve in the South in the summer. Banana Pudding of course!

A summertime favorite and perfect for a casual supper party or family get together.  You can serve it in a bowl or use small mason jars for individual servings. Mama always topped her banana pudding with meringue, but whipped cream is delicious too!


Banana Pudding



  1. Combine flour, sugar, and salt in a medium sized heavy duty pan using a whisk.

  2. Separate the eggs and set the egg whites aside

  3. In a medium bowl, add cold milk, cornstarch, and egg yolks.  Whisk together until well combined.

  4. Stir the milk mixture into the flour mixture and whisk until well combined.  

  5. Cook over medium heat, stirring constantly, until smooth and thickened.  Mixture should coat the back of a spoon and be a thick consistency.

  6. Let mixture come to a boil for one minute, stirring continually.

  7. Remove from heat and stir in vanilla extract.


Banana Pudding Dessert Assembly



  1. In a 3-quart baking dish or oven proof bowl, layer 1/3 of the vanilla wafers.  
  2. Slice 2 bananas and layer them over the vanilla wafers.
  3. Pour 1/3 of the pudding over bananas.
  4. Repeat this process twice more.
  5. Make meringue and spread over pudding.  Be sure to spread meringue to edge of bowl to seal the edges.
  6. Bake preheated oven at 325° until meringue is golden brown.
  7. Keep banana pudding refrigerated.



  1. Use the 3 egg whites which were left from making the pudding.  Place in a large mixing bowl.
  2. Use the whisk attachment and whisk until foamy.  Continue whisking and gradually add the sugar and vanilla.
  3. Whisk until stiff peaks form.


  1. Be sure to use cold milk.  Cornstarch will not thicken if dissolved in a warm liquid.
  2. Be sure to use room temperature eggs.
  3. The pudding should come to a boil for one minute.  It will be thick.  If you drizzle a spoonful over the pudding in the pan, it will leave a “snail trail.”
  4. Egg whites should be at room temperature to create the most volume.
  5. To make individual servings in mason jars, use 10, eight-ounce jars.  Follow same directions for layering pudding and wafers as above.  I like to use a kitchen blow torch to brown the meringue when using the mason jars.
  6. If you prefer a whipped cream topping, use one pint of heavy cream, add ¼ cup of powdered sugar, and 1 tsp of vanilla extract to a large mixing bowl.  Beat until stiff peaks form.  Top pudding with whipped cream.
  1. Margie says:

    It looks delicious. Can’t wait to make it. Yummo. Thanks for sharing. Sugar hugs 😘

  2. Nina says:

    Sounds yummy Minette.
    Thanks for this heirloom recipe.
    Look forward to your chat on Wednesday with Ron
    Yours in sugar,

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