Banana Pudding
By Emily Carter ·
Published
Quick answer
Whisk milk, sugar, cornstarch, egg yolks and vanilla into a silky custard and chill it cold, then layer it with vanilla wafers and sliced ripe bananas in a trifle dish. Crown with billowy meringue and bake at 350 F for 10 to 12 minutes until the peaks turn golden, then chill at least 4 hours before serving.
Banana pudding is the Southern dessert that ends every argument about what to bring. Silky homemade vanilla custard, ripe bananas and vanilla wafers layered into a trifle dish until the wafers soften into cake like ribbons, all crowned with billowy meringue toasted golden. It needs an overnight chill to become its best self, which makes it the perfect make ahead holiday dessert. This is the recipe Emily Carter’s family requests by name, every single time.
Why you’ll love it
- Silky homemade custard, no pudding mix, no shortcuts.
- Vanilla wafers that soften into tender, cake like layers overnight.
- Billowy meringue toasted golden for a showstopper finish.
- Completely make ahead, it is better on day two.
- One trifle dish serves 10, built for a crowd.
Ingredient notes
Ripe bananas: brown speckles are the green light. Ripe bananas turn creamy and sweet against the custard, while underripe ones stay firm and bland no matter how long they chill.
Cornstarch: the thickener that keeps the custard silky. Flour leaves a faint pasty taste by comparison, while cornstarch sets clean and glossy. Whisk it with the sugar first so it never clumps.
Egg yolks and butter: the richness. Four yolks give the custard its body and golden color, and the butter stirred in off the heat adds a final silk. Save the whites, they become the meringue.
Vanilla wafers: the classic layer, and the box from the cookie aisle is exactly right. They drink up the custard overnight and turn into the tender ribbons that make this dessert what it is.
Meringue: egg whites, cream of tartar and sugar beaten to stiff glossy peaks. Sealed edge to edge and baked right away, it toasts into a golden crown that makes the whole dish look like a celebration.
The chill rule that makes or breaks it
One rule decides this dessert, and it is about patience twice over. First, chill the custard completely before you layer. Warm custard turns the wafers to mush in minutes, while cold custard lets them soften slowly into distinct, cake like layers. Second, chill the finished dish at least 4 hours, and overnight if you can. At 2 hours it scoops loose and the flavors taste separate, at 4 and beyond it sets into clean layers that taste like one perfect bite. The meringue goes on last and bakes right before the final chill, so plan the bake for the morning of serving day.
Variations
- Whipped cream top: skip the meringue and the oven. Spread 2 cups of sweetened whipped cream over the chilled pudding for a no bake finish.
- Peanut butter: whisk 1/3 cup of creamy peanut butter into the hot custard. It is not traditional, but the banana and peanut butter pairing is unbeatable.
- Chocolate: layer in a handful of mini chocolate chips with the bananas, or drizzle the finished dish with chocolate sauce.
- Individual cups: layer the same components in small jars or cups for parties. They set faster, about 3 hours, and everyone gets their own.
What we learned testing it
- Cornstarch custard beat flour custard clearly. The flour batch tasted faintly pasty, while the cornstarch batch was silky and clean.
- Chilling a full 4 hours made the layers set properly. At 2 hours it scooped loose, at 4 it held beautiful distinct layers.
- Sealing the meringue to the dish edge prevented shrinking. Meringue spread edge to edge stayed put, while a smaller cap pulled back and wept.
Read how we test recipes.
Banana Pudding
Makes One trifle dish (about 10 servings) · 4 hr 45 min total · Easy
Ingredients
Equipment
Medium saucepan · Whisk · Large mixing bowl · Electric mixer · Trifle dish or 9x13 inch dish · Rubber spatula
Instructions
-
Cook the silky vanilla custard
Whisk the sugar, cornstarch and salt in a medium saucepan, then whisk in the milk and egg yolks until smooth. Cook over medium heat, whisking constantly, until it thickens and bubbles, about 8 to 10 minutes. Off the heat, stir in the butter and vanilla. Press plastic wrap directly on the surface and chill until completely cold, at least 2 hours.
-
Layer wafers, bananas and custard
Spread a thin layer of cold custard in the bottom of a trifle dish. Add a single layer of vanilla wafers, then a layer of banana slices, then a generous layer of custard. Repeat twice more, ending with custard. You should have 3 full layers of each, with the wafers softening into cake like ribbons as it chills.
-
Whip and spread the meringue
Beat the egg whites with the cream of tartar until soft peaks form, then add the 1/2 cup of sugar a spoonful at a time and beat to stiff, glossy peaks. Spread the meringue over the pudding all the way to the dish edge to seal it, then swoop the top into peaks with the back of a spoon.
-
Toast the meringue, then chill
Bake at 350 F for 10 to 12 minutes, until the meringue peaks turn golden brown. Cool 30 minutes at room temperature, then refrigerate at least 4 hours so the layers set. Serve chilled, scooping deep to get every layer in each spoonful.
Notes
- Use ripe bananas with brown speckles. Underripe bananas stay firm and bland in the pudding, while ripe ones turn creamy and sweet.
- Chill the custard completely before layering. Warm custard melts the wafers into mush instead of softening them into cake like layers.
- Toss the banana slices in a little lemon juice if your kitchen is warm. It keeps them from browning while you layer.
- Make the meringue just before baking. Meringue weeps if it sits, so whip it, spread it and get the dish into the oven right away.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Homemade meringue
- Use sweetened whipped cream instead. Spread 2 cups of whipped cream over the chilled pudding and skip the oven step entirely.
- Vanilla wafers
- Use shortbread cookies or graham crackers. The texture shifts a little, but the layering works the same.
- Whole milk
- Use 2% milk with an extra tablespoon of cornstarch. The custard sets just as well with a slightly lighter body.
Storage and make-ahead
Cover and refrigerate for up to 3 days. The wafers keep softening, so day two is actually the sweet spot for texture. This dessert does not freeze well, since the custard and meringue both suffer.
Frequently asked questions
Why did my banana pudding turn out runny?
The custard was likely undercooked or the pudding was served too soon. Cook the custard until it thickly coats the back of a spoon, chill it fully before layering, and give the finished dish at least 4 hours in the fridge to set.
Can I make banana pudding the day before?
Yes, and you should. It needs at least 4 hours to set, and an overnight chill gives the cleanest layers and the best flavor. Add the meringue and bake just before serving, or serve the whipped cream version fully chilled.
How do I keep the bananas from turning brown?
Use ripe but not overripe bananas, toss the slices in a teaspoon of lemon juice, and layer quickly. The custard covering them also limits air exposure, which is what causes browning.
Can I skip the meringue?
Absolutely. Spread 2 cups of sweetened whipped cream over the chilled pudding instead and skip the oven step. It is a different look but just as delicious, and many families prefer it.
Why did my meringue shrink and weep?
Meringue shrinks when it does not touch the dish edge, and it weeps when it sits before baking or when sugar is under beaten. Spread it edge to edge to seal, bake it right after whipping, and make sure the sugar is fully dissolved.
