Southern Banana Pudding Recipe (No-Bake, Make-Ahead)

Name: For Classic Southern Banana Pudding, Make This No-Fail Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 165 min
Ingredients: 1 cup whipping cream; 1 tablespoon powdered sugar; 1/4 teaspoon vanilla extract; 1 pinch salt; 3 cups whole milk; 2 cups half and half; 8 ounces sour cream; 3 (3-ounce) boxes French Vanilla Jell-O Pudding; 4 to 5 large bananas, peeled and sliced into 1/4-inch-thick rounds; 50 (6.4 ounces) Nilla Wafer cookies; 2 egg whites, at room temperature; 1/4 teaspoon cream of tartar; 1/2 cup granulated sugar; 1/4 cup water

dish of Southern Banana Pudding topped with whipped cream next to a bowl of the pudding with a fork — Simply Recipes / Frank Tiu

Banana pudding first appeared on dessert tables during the Gilded Age. The dessert, now a symbol of Southern cooking and the preferred ending to a pork barbecue dinner, was originally part of a category of desserts known as trifles. These layered puddings were beloved during this era because not only were they delicious, they also added a decorative touch to richly laden dinner tables.

Bananas were big business in New Orleans during this era. Thousands of pounds of the fruit were brought annually from the Caribbean and Central and South America into the port by “banana boats” before being loaded onto trains to be distributed to kitchens nationwide. They were a taste of the tropics for many people who might never glimpse a palm tree.

A Classic Recipe from the American South

I wasn’t aware of any of this pudding history as a child growing up in the American South. I only knew I always chose vanilla over chocolate, couldn’t get enough of whipped cream or marshmallows, and never met a banana dessert I didn’t like.

I always made a beeline for banana pudding wherever I found it, from barbecue buffets in the heart of the Carolinas, to church potlucks, to my family’s dinner table. And I must say, not much has changed since then; therefore, I’ve had my share of it over the years.

This recipe combines the best of this iconic dessert’s iterations with a no-cook pudding thickened by whipped and sour cream. This adds a rich flavor and fluffy texture and helps avoid the dreaded pudding separation that can occur with leftover banana pudding.

Nilla Wafers, which have already long overtaken lady fingers as an ingredient in this dish, add crunch and sweetness. Using the name brand here is the way to go.

It’s all topped with a silky Italian meringue, which, if toasted with a mini blow torch, tastes like campfire marshmallows. While it may not be the cooked pudding that took the Gilded Age by storm, trust me, it will still be a showstopper for your summer table.

dish of Southern Banana Pudding topped with whipped cream next to a plate with forks — Simply Recipes / Frank Tiu

Tips for Making Southern Banana Pudding

Choose firm, just-ripe bananas with few brown spots on the peel; they will help the whole dessert last longer and taste fresher.
You can use a 6-inch trifle bowl, a 6x6-inch square casserole dish, or a 6-inch soufflé pan to make this recipe.
While a stand mixer will make things easy to create the meringue and the whipped cream, it’s by no means a requirement to achieve banana pudding bliss. If using a hand mixer, place a towel under the mixing bowl when making the meringue to prevent the bowl from scooting around on the work surface.
A hand blow torch is the way to toast the meringue, as you do NOT want to place this assembled pudding under a broiler. However, if you don’t have one, the meringue’s stabilized silkiness will be delicious without toasting.

Easy Tweaks

Substitute coconut macaroons or shortbread cookies for the wafers for a fun twist on this classic recipe. You can also substitute whipped topping (such as Cool Whip) for the whipped cream and the meringue for an easy, under-20-minute dessert.

More Tastes of the South

Southern Banana Pudding

Prep Time 30 mins

Cook Time 15 mins

Chill 2 hrs

Total Time 2 hrs 45 mins

Servings 8 servings

Yield 1 (6-inch) trifle

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For the banana pudding

1 cup whipping cream
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract
1 pinch salt
3 cups whole milk
2 cups half and half
8 ounces sour cream
3 (3-ounce) boxes French Vanilla Jell-O Pudding
4 to 5 large bananas, peeled and sliced into 1/4-inch-thick rounds
50 (6.4 ounces) Nilla Wafer cookies

For the optional meringue

2 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/4 cup water

Make the whipped cream:

In the bowl of a stand mixer fitted with the whisk attachment or a medium bowl if using a hand mixer, combine the whipping cream, powdered sugar, vanilla extract, and salt.

Whip until the cream becomes smooth and fluffy, about 90 seconds. (Don’t whip too long, or the milk will separate from the fat!) Set aside.

Simply Recipes / Frank Tiu
Make the pudding:

In a large bowl, combine the milk, half and half, sour cream, and pudding mix and whisk until the pudding begins to thicken.

Use a rubber spatula to gently fold in the whipped cream to the pudding mixture until you don’t see any white streaks.

Simply Recipes / Frank Tiu
Assemble the layers:

In a 6-inch trifle bowl or 6x6-inch baking dish, spread 1/3 of the pudding mixture onto the bottom. Cover with half of the vanilla wafers in an even layer (they can overlap). Add a layer of banana using half of the slices.

Add another 1/3 of the pudding, then repeat layering with the remaining cookies and bananas. Finish with the final 1/3 of the pudding smoothed on top. Place in the refrigerator to set briefly while you make the meringue.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu
Whip the egg whites (optional):

To make the optional meringue, clean and thoroughly dry the mixer bowl and whisk attachment or beaters. Add the egg whites and cream of tartar to the bowl and whip on medium speed until they form soft peaks, 2 to 3 minutes.

Simply Recipes / Frank Tiu
Make the meringue (optional):

In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat until the mixture registers 240°F on an instant-read or candy thermometer, 8 to 10 minutes.

Remove the pan from the heat. With the mixer running on high, slowly drizzle the sugar syrup into the whipped egg whites until all is incorporated. Continue to beat on high speed until the meringue turns glossy and silky and the outside of the bowl feels room temperature, 5 to 6 minutes.

Remove the pudding from the refrigerator, then pile the meringue on top. Smooth it into a thick layer right after making it for the best texture—an offset spatula is a wonderful tool for this.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu
Chill and serve:

Return the assembled pudding to the refrigerator and chill for at least 2 hours before serving. If desired, toast to meringue top with a kitchen torch just before serving. The pudding can be made up to 24 hours ahead and will keep for up to 3 days in the fridge.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Frank Tiu

Nutrition Facts (per serving)
603	Calories
32g	Fat
55g	Carbs
9g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	603
% Daily Value*
Total Fat 32g	40%
Saturated Fat 18g	88%
Cholesterol 84mg	28%
Sodium 269mg	12%
Total Carbohydrate 55g	20%
Dietary Fiber 2g	9%
Total Sugars 33g
Protein 9g
Vitamin C 8mg	38%
Calcium 252mg	19%
Iron 1mg	6%
Potassium 618mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.