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Classic Banana Pudding


Tags: classics, Country Cooking, picnic, southern, spring, sweets

Get your copy of At the Southern Table with Paula Deen here.

  • Prep time: 20 minutes
  • Cook time: 7 minutes
  • Servings: 10


  • 1 1/4 cups, divided, sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 3 1/2 cups, divided, whole milk
  • 6 separated large eggs
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 1 (11-ounce) box vanilla wafers
  • 6 sliced medium bananas
  • 1/4 teaspoon cream of tartar

How To Videos


Preheat oven to 375°.

In a medium bowl, whisk together 1 cup sugar, flour, and salt. Whisk in ½ cup milk and egg yolks until smooth.

In a large saucepan, cook remaining 3 cups milk over medium heat, stirring frequently, just until bubbles form around sides of pan. Gradually whisk 1 cup hot milk into egg mixture. Whisk egg mixture into remaining hot milk in pan. Cook, whisking constantly, until thickened, 3 to 5 minutes. Remove from heat; whisk in butter and vanilla until melted.

Reserve 1 cup vanilla wafers; arrange remaining vanilla wafers in bottom of a 13×9-inch baking dish. Top with bananas; spread pudding onto bananas.

In a large bowl, beat egg whites and cream of tartar with a mixer at medium speed until soft peaks form. Increase speed to high; gradually add remaining ¾ cup sugar, beating until stiff peaks form. Spread onto pudding, sealing edges.

Bake until top is lightly browned, about 7 minutes. Arrange reserved 1 cup wafers around sides of dish. Let stand for 10 minutes before serving.