Potluck Sunday ~ Southern Banana Pudding

A family gathering just wouldn't be complete without a big dish of Homemade Banana Pudding gracing the table. Now I'm talking about the real deal here with homemade pudding, layering the cookies and making a homemade meringue for the top. Now, that's that's how mom and grandma used to make it. You can always do the quick stand by using boxed vanilla pudding and whipped topping, but to me that's not banana pudding. Plus making the homemade version really doesn't take any longer to make than the instant pudding one. So why not make the real thing!!!

Actually the only instant banana pudding recipe that I will eat is Paula Deen's recipe for Not Yo Mama's Banana Pudding. It definitely isn't my mamas recipe, but it is sinfully decadent with the addition of cream cheese and sweetened condensed milk and something I think everyone should experience. In fact I have made it for get together's and parties and everyone raves about it. But that's it, that is as far as I will go with banana pudding and the instant stuff.

Just about any holiday that comes around my mother in law always makes a big dish of banana pudding. It's the perfect standby and everyone loves it. So really you cant go wrong with an old standby. If you were raised in the south then you pretty much had the meringue version of banana pudding. This recipe is also no secret and you will find it on every box of Nilla Wafers so it's been around for quite some time.

I also have to say that using the Nilla Wafer Brand is the way to go and generic just wont do it. I don't know there is just something about good old Nilla Wafers. If the meringue topping scares you because of the raw egg whites then you can solve that problem by using meringue powder in place of the egg white version. To me banana pudding just isn't banana pudding without the fluffy marshmallow like meringue topping.

So today I am bringing homemade banana pudding to the potluck. Do you have a dish you would like to bring to the potluck? If so then please link directly to your post, not your homepage, and please included a link back to Mommy's Kitchen. I have included MckLinky at the end of this post so you can link up. I would like to say thank you to everyone who participates in Potluck Sunday. I love reading all your posts and I get so many new ideas. I hope you enjoy the recipe and Happy Sunday!!!

Mix 1/2 cup sugar, flour and salt in top of double boiler or if you are pretty good at making homemade pudding you can use a med. sized pot. If you are new to the homemade pudding world then i recommend using a double boiler. (you can use a make shift double boiler by using a medium sized pot and placing a glass bowl on top) Blend in 3 egg yolks, set the egg whites aside to use for the meringue topping. Then add the milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

Cut up your bananas. My little helper is helping mommy out today. I am so proud of Mackenzie she has learned to do so many things in the kitchen and is quite the little helper. I let her assemble all of the banana pudding except the meringue. She gets so excited when she can prepare almost all of the recipe by herself.


Spread small amount of pudding/custard on bottom of 1 1/2-quart casserole (I used a 8x8 inch baking dish) cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas.


Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard. I only had two layers. Mackenzie thought it would be pretty to arrange all the wafers around the sides of the dish and some in the middle. It is so funny she told me its all about what do you call it mommy? Presentation!!!! Good memory Kenzie your are learning well.


Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Watch it closely it might not take the full time to brown. It really depends on your oven.


Cool slightly or refrigerate until ready to serve. Garnish with additional wafers and banana slices just before serving.

Southern Banana Pudding

3/4 - cup sugar, divided
1/3 - cup all-purpose flour
Dash salt
3 - eggs, separated
2 - cups milk
1/2 - teaspoon vanilla extract
1 - box vanilla wafers, divided
(preferably Nilla Wafer Brand)
5 - ripe bananas, sliced, divided
Additional Vanilla Wafers and banana slices, for garnish

Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks, set the egg whites aside to use in the meringue topping. Add the milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.

Note: if you have a problem with the raw eggs in the meringue topping, you can always use meringue powder in place of the egg whites.



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Tina, The Mom in Mommy's Kitchen