Baked Banana Pudding

This Baked Banana Pudding is the best version of a Southern banana pudding you will ever make. It has a classic banana pudding base with butter cookies, topped with a meringue that's baked until golden brown.

Being a true Southerner, homemade banana pudding is in my blood. This Baked Banana Pudding recipe happens to be quite famous among my family and friends. It's an old fashioned version passed down to me from my grandmother and we make it so many times a year, I practically have it memorized!

We make the pudding layer from scratch on the stovetop, it's so much better than the instant pudding mix and takes about the same amount of time to make. My grandmother also always used butter cookies rather than vanilla wafers for layering since they have a richer flavor.

While a traditional banana pudding is layers of the pudding, banana slices, and cookies with a layer of whip cream to top. The baked version elevates the regular recipe and is quite impressive thanks to a meringue layer on top.

Now this meringue sounds intimidating, but it's SO easy. All you do is whip egg whites and sugar together until they look like whip cream. I even add my secret ingredient of marshmallow fluff for its deliciously sweet flavor. The meringue is mounded on top of the pudding and baked until lightly golden brown, it's true perfection in each bite.

If you love a decadent but simple dessert, you should also try our Coconut Meringue Pie, White Chocolate Cake, or Banana Split Pie.

Why You'll Love this Recipe

• Tried and true dessert recipe. This Baked Banana Pudding has been passed down through my family for multiple generations. We make it several times a year, so I can ensure the recipe is guaranteed to work!
• An elevated Southern Banana Pudding. Regular banana pudding is amazing, but this baked version takes the original recipe up another notch. The meringue really impresses guests and makes this dessert a showstopper.
• Great to make in advance. Make the pudding ahead of time and prepare the meringue and bake right before serving. It's great for entertaining! I recommend buying extra bananas so you can make these delicious Banana Bread Cookies!

Laura Ashley's Tip: It's best to whip egg whites for a meringue when they are room temperature. The air will expand them much more quickly to help them form stiff peaks.

Ingredients for this Old Fashioned Banana Pudding Recipe

We've divided the ingredients into two easy lists for you, the banana pudding ingredients and the meringue topping ingredients.

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

Banana Pudding Filling:

• Granulated sugar: Adds the sweetness to the pudding.
• All-purpose flour: Used to thicken the stovetop banana pudding.
• Evaporated milk: Makes the base layer extra creamy. Evaporated milk has less water than regular milk making for a richer taste.
• Whole milk: Also used in the pudding base.
• Large egg yolks: Ensures the pudding is the right consistency and also adds a great richness of flavor.
• Salted butter: Smooths out all of the flavors to make each bite even more delicious.
• Ripe bananas: Layered in the creamy pudding layers, the slices infuse the whole dessert with banana flavor.
• Butter cookies or vanilla wafers: Classic to any Southern banana pudding! We love butter cookies for their extra rich flavor but you can use vanilla wafers too.

Meringue Topping:

• Egg whites: The base to any meringue topping, it's easiest to whip them into peaks when they are room temperature.
• Granulated sugar: Sweetens the egg whites and helps them become the correct texture for topping, nice and glossy.
• Marshmallow cream: Helps to stabilize the meringue layer and also adds a creamy sweetness to each bite.

How to Make Baked Banana Pudding

Make the Filling:

1. Preheat oven to 350°F.
2. In a small saucepan, combine sugar and flour. Whisk in evaporated milk, egg yolks, and ¾ cup of the milk until smooth and the sugar has dissolved.

3. Turn the pan to medium heat and add butter.

4. Stirring constantly, cook until the mixture thickens and comes to a gentle boil. The mixture will appear to bubble or burp. This should take about 5-7 minutes.

5. Remove the pan from the heat. Whisk in the reserved ¼ cup of milk until smooth.

6. Line a 9"x9" pan or 2 quart baking dish with cookies.
7. Add an even layer of banana slices.
8. Transfer the warm pudding mixture on top. Spread evenly.
9. Spread the meringue over the filling, to the edge of the pan to seal it and prevent it from shrinking as it bakes (see below). Use a spoon to swirl and twist the meringue as you spread it. 
10. Evenly sprinkle 2-3 crushed cookies on top, if desired.

11. Bake 15-17 minutes, or until the meringue is golden brown on top.

Make the Meringue Topping:

1. In a clean, dry mixing bowl, beat egg whites on medium speed with an electric mixer until they become frothy. This usually takes about 1-2 minutes.
2. With the mixer still running, gradually add the granulated sugar, a tablespoon at a time, while continuing to beat the egg whites. This process should take about 2-3 minutes until all the sugar is incorporated.
3. Continue beating the egg whites until stiff, glossy peaks form.
4. Whip marshmallow cream into the mixture for 15 seconds at medium speed.

Pro Tips and Variations

• Overcooking the pudding. If you overcook the pudding, you may have bits of egg yolk throughout. Don't worry, it's an easy fix! Just pass the pudding through a sieve to remove the pieces of egg yolk.
• Use room temperature egg whites for meringue. When making a meringue for the first time, make sure your egg whites are room temperature, this helps greatly with whipping air into them so peaks form quickly.
• Look for stiff peaks in meringue. To know your meringue is ready, turn the hand mixer beaters upside down and if "peaks" have formed, then it's finished. This means after you add the sugar and it's been fully incorporated into the egg whites, the egg white mixture should look like whipped cream that can hold it's shape.
• Top with Whipped Cream. If you aren't a fan of meringue, you can simply top this banana dessert with whipped cream like a classic banana pudding. In this case you don't bake the pudding. Just assemble in individual serving dishes or one 2 quart serving dish.
  • Simply use a hand mixer or stand mixer to whip 1 cup of cold heavy cream with 2 tablespoons confectioners sugar and ¼ teaspoon vanilla extract until medium peaks form and it's light and fluffy.
• Cookie Options: This vintage dessert can be made with vanilla wafers or your favorite variety of shortbread or butter cookies.

Storage and Make Ahead Instructions

Baked Banana Pudding is best served fresh from the oven. If you have leftovers, simply place it in an airtight container in the fridge for up to 3 days.

We don't recommend freezing banana pudding since it will change the texture.

To make this Southern dessert ahead of time, simply make and assemble the banana pudding layer. When ready to serve, whip up the meringue and bake. It's so easy to make for guests!

Frequently Asked Questions

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