If you like banana cream pie, you'll absolutely love baked banana pudding. Not only is there no pie crust to mess with, but I think the vanilla wafer cookies pair even more perfectly with the fruit and custardy pudding. We want the bananas to match the texture of the custard-soaked cookies, so make sure you buy them a week beforehand. Other than that, not much can go wrong with this simple Southern classic.

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
8
Yield:
1 10-inch pan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Custard:
For the Pudding:
For the Meringue Topping:

Directions

Instructions Checklist
  • Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.

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  • Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.

  • Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.

  • Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Toss banana slices with lemon juice.

  • Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.

  • Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.

  • Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.

Chef's Notes:

For the traditional look, you can bake this in a clear oven-safe glass dish.

I think this is best served cold, but suit yourself!

Recipe adapted from Alton Brown's famous version.

Nutrition Facts

408 calories; protein 8.1g 16% DV; carbohydrates 64.4g 21% DV; fat 13.5g 21% DV; cholesterol 101.7mg 34% DV; sodium 272.2mg 11% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2019
After 25 years of marriage, I have finally found a recipe that my hubby LOVES! Since it is difficult to eat the whole thing in one sitting, I divide it up into 3 Corelle 28oz pasta bowls. Though these are not rated for the 400 degree temp in the recipe, since the cooking time is so short, I have not had any issues in baking the pudding in them. The wonderful thing about these bowls is that I have the lids that go on them. This way, we can eat them over several nights without the bananas going bad. I also have used 1/2 t of banana flavoring in place of the liquor. Read More
(5)

Most helpful critical review

Rating: 3 stars
10/05/2019
I double batched it for my larger family. I thought it was way too sweet and way too much work for the final results. And I even added less sugar Read More
42 Ratings
  • 5 star values: 33
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/27/2019
After 25 years of marriage, I have finally found a recipe that my hubby LOVES! Since it is difficult to eat the whole thing in one sitting, I divide it up into 3 Corelle 28oz pasta bowls. Though these are not rated for the 400 degree temp in the recipe, since the cooking time is so short, I have not had any issues in baking the pudding in them. The wonderful thing about these bowls is that I have the lids that go on them. This way, we can eat them over several nights without the bananas going bad. I also have used 1/2 t of banana flavoring in place of the liquor. Read More
(5)
Rating: 5 stars
10/04/2019
absolutely delicious. I couldn't find the vannilla wafers in our grocery store here in switzerland so i used the biscuits for Tiramisu and that was very nice. Soaked up the custard and very soft. Read More
(3)
Rating: 5 stars
05/15/2019
Made this using pieces of home made rum cake I had in my freezer a month after easter instead of the vanilla wafers. Everyone loved it. I actually don't care for the traditional banana pudding made with purchased wafers so I wouldn't make it that way. But was looking for a way to use up that rum cake and when looking for a way to use leftover cake of any kind where there's not enough to go around this will be my go-to. Read More
(2)
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Rating: 5 stars
04/08/2020
I used and extra egg, sweet condensed milk and Half and Half. It is Delish! Read More
(1)
Rating: 5 stars
05/05/2020
I used almond flour instead of regular flour since I had a bag of it at home. I had to add some cornstarch to thicken the pudding, likely due to the substitution. I will double the recipe next time. This made a very small amount in a little dish. I added banana extract instead of banana liqueur. Read More
(1)
Rating: 5 stars
05/26/2019
I added more wafers and substituted the banana liqueur with banana extract. Read More
(1)
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Rating: 5 stars
03/19/2020
OMG, Chef John rocks with this easy recipe. The only problem was not eating the vanilla wafer while waiting for the bananas to ripen. Read More
(1)
Rating: 5 stars
07/04/2020
This recipe is spot on for how I remember eating banana pudding as a child. We love to eat it warm in our house. Read More
Rating: 5 stars
07/22/2020
1st, love this recipe! It's great! My mistake was using a baking dish that was too large for the banana slices and not having Nilla Vanilla Wafers. BUT, both of those issues turned out to be serendipitous. I used blueberries where I ran out of banana, so, about 1/3 of the dish, and I used small Madeleine's instead of the wafers. Both rocked! In fact, my son and I actually loved the blueberry portion as much as the banana. It's a new recipe, "Southern-Style Baked Blueberry Pudding!" In any case, this recipe is really, really good. Read More
Rating: 3 stars
10/05/2019
I double batched it for my larger family. I thought it was way too sweet and way too much work for the final results. And I even added less sugar Read More