Southern Banana Pudding (Completely From Scratch)
My Southern banana pudding is made completely from scratch! It has homemade whipped cream, from-scratch vanilla pudding, slices of fresh banana, and sourdough vanilla wafers baked at home. After enjoying lots of banana pudding at our local Tennessee BBQ restaurants, I knew I had to make my own version at home. I hope this becomes your go-to, no-bake banana pudding recipe, like it has for us!
This post may contain affiliate links but only of items I use and love. As an Amazon Associate, I earn from qualifying purchases. I NEVER use AI (artificial intelligence) to develop recipes, write blog posts, take or edit photos, or make any other content for Plum Branch Home. My recipes are developed by me and tested multiple times to ensure success. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
There’s something special about that first bite of banana pudding. It’s comforting, perfectly sweet, and tastes like home. It’s a dessert that’s perfect for any time of year, but it specifically hits the spot in our house when the weather gets hot. I can’t wait for you to try this recipe!
Inspiration Behind My Southern Banana Pudding Recipe
When I was really little, my mom said I loved bananas, but when I got a few years older, I started disliking them. Fast-forward to my 20s: my husband and I moved to Tennessee after college, and I fell back in love with them all because of banana pudding!
Now I can’t imagine not enjoying a cup of banana pudding with my husband when we go to our favorite BBQ restaurant! After living here for almost four years, I decided it was about time I developed a recipe of my own.
I wanted to create something special that would mark our family’s banana pudding—the kind I can share with friends and family (and you!), our future kids, and our community.
Sure, it takes a little extra effort to whip up each item from scratch, but that doesn’t mean it’s hard! This recipe is simple; it’s no-fuss and perfect for any occasion. The from-scratch pudding, whipped cream, and wafers really do make it something special!
I hope it becomes your go-to no-bake recipe for Southern banana pudding. It’s something we cherish in our home, and my hope is that you’ll cherish it as well!
Why We Love This Dessert and Think You Will Too!
- Wholesome Ingredients: Each ingredient is wholesome; you don’t have any nasty additives or ingredients like in the boxed version at the store.
- Easy Banana Pudding Recipe: Even though each part of this banana pudding is made from scratch, it’s no-fuss and simple!
- Completely From Scratch: The from-scratch pudding, whipped cream, and sourdough vanilla wafers make this banana pudding extra special!
- Perfect for Any Occasion: It’s super easy to transport and goes with just about anything!
- Fits in a 7-Cup Pyrex Dish Perfectly! It’s an exact fit for that large Pyrex storage dish for easy storage.
What is Southern Banana Pudding?
Southern banana pudding is a comforting, creamy dessert that is usually made with from-scratch pudding or custard. It’s either served cold or warm after being baked in the oven.
It’s a dessert stacked with homemade vanilla pudding or custard, whipped cream or meringue, fresh bananas, and vanilla wafers. It’s a quintessential Southern dessert that has roots right here in Tennessee!
My Tips for Making the Best Banana Pudding From Scratch
- Read the entire recipe before you get started so you know what to expect.
- Follow the recipe exactly how I’ve written it the first time you make it. I’ve developed this and tested it many times to ensure it’s successful. If you want to make adjustments for your own liking please do so after you’ve made it once or twice.
- Use a good, pure vanilla extract. It’s important for the flavor!
- Make each item (including the vanilla wafers) from scratch. It really makes this dessert extra special!
- Don’t rush the chilling, it needs a good 4 hours for the wafer cookies to soften, the pudding to chill, and everything to set up.
Why Make Banana Pudding with Sourdough Vanilla Wafers
When you make homemade vanilla wafers with sourdough, you get fermentation benefits from the sourdough starter’s cultures. If you long ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This long fermentation is optional but adds even more fermentation benefits!
Banana Pudding Ingredients (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements
- sourdough vanilla wafers: I recommend using the recipe I have here on the blog
- large bananas: make sure they’re ripe but not mushy
For the Vanilla Pudding
- whole milk: you can use other milk options but please know the results will vary
- pure vanilla extract: I don’t recommend imitation vanilla
- pure cane sugar: this is a wholesome sugar option
- sea salt: this is a wholesome salt option
- all-purpose flour: I use organic, unbleached but you can use any
- egg yolks: you’ll want to use large eggs
For the Whipped Cream
- heavy whipping cream: You an use organic or regular heavy whipping cream. I recommend organic to eliminate any additives in your whipped cream to keep it wholesome.
- pure cane sugar: You can substitute cane sugar for honey, maple syrup, or regular granulated sugar if you would like.
- pure vanilla extract: I always use pure vanilla extract for the best flavor and no colorings or additives.
Helpful Kitchen Tools for this Recipe
This section contains affiliate links to items I use and love for this recipe. As an Amazon Associate, I earn from qualifying purchases.
- Large mixing bowl (glass or metal is best)
- Electric mixer
- Measuring spoons and cups (these are my favorite!)
- 7-Cup Pyrex Bowl (for serving and storing)
How to Make Southern Banana Pudding From Scratch
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
If you haven’t yet make a batch of sourdough vanilla wafers.
How to Make Vanilla Pudding From Scratch
Pour milk into a pot and warm over medium-high heat on the stovetop until tiny bubbles just begin to form around edges of pot (scalding). Do not let it boil or it’ll scorch the milk.
While milk is warming, place vanilla, cane sugar, sea salt, flour, and egg yolks in a mixing bowl. Whisk together until combined. It will be thick.
Once milk is warmed, remove from heat and slowly pour a little at a time into egg mixture. Whisk to combine completely each time before adding more milk. We’re tempering the eggs so they don’t scramble. You’ll repeat this until about half of the milk is mixed into the egg mixture.
Pour egg mixture back into the pot with rest of the milk then place pot back on the stovetop.
Warm over medium heat, whisking occassionally, until steam comes off the top and pudding is thick, about 5-10 minutes. It should coat the back of a spoon and look thick in the pot.
Remove from stovetop and let cool slightly on the counter while preparing the other parts of this recipe. It will thicken a little more as it cools.
Assembling Banana Pudding
While pudding is cooling, whip together heavy whipping cream, cane sugar, and vanilla until stiff peaks form with an electric mixer, about 5 minutes. Set aside.
Slice bananas into thin round slices (about 1/4” thick). Set aside.
Grab a serving dish of your choice (I use a 7-cup Pyrex storage dish) and add a layer of sourdough vanilla wafers on the bottom. Add a layer of banana slices on top. Then add half of the pudding in a layer over the bananas (it’s okay that it’s still warm).
Repeat with another layer of wafers, bananas, and the rest of the pudding to create 2 layers of each. Top with all of the homemade whipped cream.
Optional: Add leftover banana slices and/or vanilla wafers on top of whipped cream. Please note that the bananas on top will turn a little brown after 24 hours.
Cover, if possible, then refrigerate for at least 4-8 hours before serving so it can cool, setup, and soften the wafer cookies. Once chilled, enjoy! It’ll last 2-3 days in the fridge.
Our Favorite Serving Ideas
I love serving banana pudding as a dessert for us on the weekends during the spring and summer! It’s the perfect from-scratch treat when the weather is warm. You could also serve it when guests come to visit, take it to gatherings and potlucks, or just enjoy it on a weeknight!
How to Store Banana Pudding
I recommend storing banana pudding in a glass, airtight container for up to 2–3 days in the fridge. On or after 3 days, the pudding can begin to get a little watery and everything else can get mushy.
Variations to Try
- No Bananas: Leave the banana slices out for a banana-less banana pudding.
- Brown Sugar Sweetened: For a deeper flavor, swap pure cane sugar for light or dark brown cane sugar.
Frequently Asked Questions
I recommend homemade vanilla pudding made from scratch. It gives banana pudding the best flavor.
Yes! It’s a quintessential Southern staple and specifically a classic Southern dessert rooted in Tennessee! You’ll find it at just about every BBQ restaurant, potluck, gathering, and shower.
I highly recommend making sourdough vanilla wafers at home for this recipe! But if you really prefer store-bought, you’re welcome to use them.
Please watch my YouTube video tutorial for an in-depth look at the consistency we’re looking for. It’s thick enough when it coats a spoon and is bubbling in the pan.
I highly recommend making homemade whipped cream for this recipe, but if you really prefer Cool Whip, you’re welcome to use it. Just please let the pudding cool for 15-20 minutes before adding the Cool Whip when assembling; otherwise, it will melt.
More Southern Favorites To Try
If you’re looking for more from-scratch Southern recipes, try a few of these:
- Southern Pimento Cheese
- Sourdough Southern Cheese Straws
- Sourdough Buttermilk Biscuits (Southern-Style)
- Southern Sweet Tea From Scratch
- Honey Sourdough Cornbread
- Tennessee Fruit Tea
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Recipe
Southern Banana Pudding (Completely From Scratch)
Ingredients
- 1/2 batch of homemade sourdough vanilla wafers (my recipe link is in notes below)
- 2 large bananas (ripe but not mushy)
Vanilla Pudding
- 2 cup whole milk (or any milk of choice but please note variations in consistency can occur)
- 2 tsp pure vanilla extract
- 1/3 cup pure cane sugar
- 1/4 tsp sea salt
- 3 Tbsp all-purpose flour (I use unbleached, organic but any works)
- 2 egg yolks
Whipped Cream
- 1 cup heavy whipping cream (I use organic to stay away from additives but regular works)
- 2 Tbsp pure cane sugar
- 1 tsp pure vanilla extract
Instructions
- If you haven’t yet, make sourdough vanilla wafers.
Make Vanilla Pudding
- Pour milk into a pot and warm over medium-high heat on the stovetop until tiny bubbles just begin to form around edges of pot (scalding). Do not let it boil or it’ll scorch the milk.
- While milk is warming, place vanilla, cane sugar, sea salt, flour, and egg yolks in a mixing bowl. Whisk together until combined. It will be thick.
- Once milk is warmed, remove from heat and slowly pour a little at a time into egg mixture. Whisk to combine completely each time before adding more milk. We’re tempering the eggs so they don’t scramble. You’ll repeat this until about half of the milk is mixed into the egg mixture.
- Pour egg mixture back into the pot with rest of the milk then place pot back on the stovetop.
- Warm over medium heat, whisking occassionally, until steam comes off the top and pudding is thick, about 5-10 minutes. It should coat the back of a spoon and look thick in the pot.
- Remove from stovetop and let cool slightly on the counter while preparing the other parts of this recipe. It will thicken a little more as it cools.
Assemble Banana Pudding
- While pudding is cooling, whip together heavy whipping cream, cane sugar, and vanilla until stiff peaks form with an electric mixer, about 5 minutes. Set aside.
- Slice bananas into thin round slices (about 1/4” thick). Set aside.
- Grab a serving dish of your choice (I use a 7-cup Pyrex storage dish) and add a layer of sourdough vanilla wafers on the bottom. Add a layer of banana slices on top. Then add half of the pudding in a layer over the bananas (it’s okay that it’s still warm).
- Repeat with another layer of wafers, bananas, and the rest of the pudding to create 2 layers of each. Top with all of the homemade whipped cream.
- Optional: Add leftover banana slices and/or vanilla wafers on top of whipped cream. Please note that the bananas on top will turn a little brown after 24 hours.
- Cover, if possible, then refrigerate for at least 4-8 hours before serving so it can cool, setup, and soften the wafer cookies.
- Once chilled, enjoy! It’ll last 2-3 days in the fridge.