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banana pudding recipe with meringue

My Favorite Banana Pudding Recipe


  • 6 large ripe bananas
  • 1 12 oz. box of Nilla Wafers
  • cup sugar
  • ¼ cup all-purpose flour
  • Pinch of salt
  • 1 14 oz. can of sweetened condensed milk
  • 2 ½ cups milk
  • 4 eggs, separated
  • 2 tsp vanilla extract

Meringue Topping

  • This is when you will use the egg whites
  • cup sugar
  • ½ tsp vanilla extract


How to Make Banana Pudding

  • Mix flour, 2/3 cup of sugar, and pinch of salt in a bowl.
  • In a medium sized pot, whisk egg yolks and both types of milks.
  • Add the flour mixture to the milk mixture and whisk constantly over low-medium heat. Whisk mixture for about 15 minutes until the pudding is smooth and thickened.
  • Remove from heat and stir in 2 teaspoons of vanilla.

How to Assemble Banana Pudding

  • Place 1/3 of Nilla wafers in the bottom of a 3-quart baking dish. Slice 2 bananas over the wafers and then add a layer of pudding. Repeat layering 2 sliced bananas and pudding two times. I also add Nilla wafers around sides and edges as the banana pudding gets taller in the dish. Simply push the wafers down into the mixture along the edges.
  • Next, prepare the meringue…
  • Beat egg whites at high speed with an electric mixer until they are foamy.
  • Using a tablespoon at a time, add the 1/3 cup of sugar to the egg whites and continue beating until stiff peaks appear and the sugar dissolves.
  • Mix in vanilla extract and then spread meringue mixture over top of pudding. Seal to the edges of the dish.
  • Bake at 325 degrees (F) until top is golden brown (about 20-25 mins.)
  • Let pudding set and cool. Place in refrigerator until ready to serve.
  • This banana pudding recipe yields 8-10 servings.