Serve is hot or cold, this Homemade Southern Banana Pudding is going to be loved by all! Roasting the banana gives it a richer banana flavor too!
There are two types of people out there when it comes to banana pudding, those that like hot banana pudding and those that like cold banana pudding. I belong to the second group, I want my banana pudding ice cold, cold Homemade Southern Banana Pudding is the best! My mom and Big Bear also love their banana puddings cold but I’ve known a few people that want their banana pudding pipping hot, straight from the oven.
This recipe will please both types of banana pudding lovers! You can have it hot and fresh right from the oven or let it cool for a nice chilly dessert! (Please tell me you’re going with the second option so that we can still be friends)  
Down here, not only are there two types of people that love homemade banana pudding there are also two versions of banana pudding that you’ll find oat potlucks and on church luncheon tables!
You’ll find a baked one like this one and you’ll also find the “totally cold, semi-homemade” version!
I love BOTH!
The other version is the kind that my mom use to make when we were growing up! That type of banana pudding was made up of vanilla wafers, boxed banana pudding (or vanilla pudding), sliced bananas and cool whip!
Believe me when I say that both versions are absolutely delicious!
Who’s ready to dig in?
How do you like your banana pudding? Hot or Cold?
Serve it hot or serve it cold, either way this banana pudding is going to be loved!

  • 4 large eggs
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 cup cornstarch, ( I use ARGO Cornstarch)
  • 1/2 teaspoon salt plus a pinch of salt
  • 3 cups whole milk
  • 1 teaspoon vanilla extract
  • About 50 vanilla wafer cookies
  • 5 medium bananas, (peel them after you roast them before you slice them)
  1. Preheat the oven to 350F.
  2. Place unpeeled bananas on a baking sheet and bake for 10 minutes.
  3. Remove from oven and let cool.
  4. Once cool, slice the bananas.
  5. Bump oven temperature up to 425F.
  6. In a large bowl combine 1/2 cup sugar, the flour, cornstarch and salt. Mix together.
  7. Take 3 of the eggs and separate the yolks from the whites. Set the white aside.
  8. Add the remaining whole egg to the egg yolks. Add the egg yolks to the sugar mixture and mix well.
  9. Stir in 1/2 cup milk.
  10. Heat 2½ cups of milk in a medium sauce pan, when the milk is warm whisk in the sugar and egg mixture.
  11. Cook on medium heat, uncovered until thick. This should take about 10 minutes. Mine normally doesn't thicken up until it reaches 9 minutes and 30 seconds. haha.
  12. Remove from heat and add in 1 teaspoon of vanilla.
  13. Add half of the vanilla wafers to the bottom of a 8x8 pan.
  14. Cover the wafers with half of the banana slices.
  15. Cover the banana slices with half of the pudding mixture.
  16. Add another layer of vanilla wafers followed by a layer of banana slices and then finish off with a layer of pudding.
  17. In the bowl of a stand mixer, mix together the egg whites and a pinch of salt. Mix on medium-high for about 5 minutes or until stiff peaks form.
  18. Add in 1/4 cup sugar and mix on high until super stiff peaks form and the meringue does not fall out of the bowl when it is turned upside down.
  19. Spread the meringue over the top of the pudding.
  20. Place into a preheated oven and cook at 425F for about 6 minutes or until the meringue has browned to your liking!
  21. Serve hot or cold.