The Best Southern Banana Pudding (With a No-Soggy Twist)
There are desserts that feel like celebrations, and then there are desserts that feel like home. Banana pudding is one of those for me.
My mom’s old-fashioned homemade banana pudding has been on our table for years! We have it for family gatherings, holidays, and sometimes just because we need something sweet.
Over time, I’ve also made the popular cream cheese version that so many people love. It is creamy and delicious and will feed a crowd. It is perfect for Sunday lunches and church potlucks.
Today, I’m sharing both.
And I’m also sharing a simple twist that keeps the bananas from turning brown and the Nilla Wafers from getting soggy, especially if you’re making it ahead of time.
If you love Southern banana pudding, this post is for you.
Banana Pudding – a Southern Classic
Southern banana pudding traditionally includes:
- Homemade cooked vanilla pudding
- Sliced bananas
- Vanilla wafers (or Nilla Wafers)
- Meringue or whipped topping
It’s layered and served hot or cold. It is creamy, comforting, and nostalgic – a great sweet comfort food!
But, if you’ve ever made it ahead of time, you’ve probably noticed two things:
- The bananas can brown pretty quickly.
- The cookies can get soft and mushy.
That’s where my little twist comes in, and you can use it for both of these versions of banana pudding. Here are both versions with the twist included separately.
Version 1: Southern Banana Pudding Recipe (Old-Fashioned Homemade Version)
This is my mom’s old-fashioned cooked pudding version; it is a classic and a family favorite. It is rich, smooth, and worth every minute at the stove.
In most cases, you will want to double this recipe so you have more layers.
Ingredients for Homemade Banana Pudding
Ingredients
How to Make Old-Fashioned Banana Pudding
Instructions
- Add the sugar and flour to a medium sized sauce pan and mix well.
- Separate the eggs (egg whites from the yolks) into 2 different bowls. Set the egg whites aside.
- Add about 1/2 a cup of milk and the egg yolks to the mixture in the sauce pan and mix well. Add the rest of the milk and stir well.
- Cook over medium heat until thickened (approximately 10 minutes), stirring constantly. The pudding will thicken slightly as it sets also.
- Begin layering in a dish: Nilla Wafer cookies, sliced bananas, pudding.
Tips for Homemade Pudding
- As the pudding starts to thicken while you are cooking it, you will see it kind of stick to a wooden spoon.
- You can eat this banana pudding fresh and hot or chill it in the refrigerator before eating. We eat it both ways.
- This is the same recipe my mom uses to make her chocolate pies. She adds 2 T. of cocoa to the dry ingredients to make the chocolate pudding/pie filling. You can make the vanilla pudding, add coconut, and make coconut pies.
- This recipe is a great homemade pudding recipe by itself. Just leave out the bananas and cookies.
- My mom does not top hers with meringue, but that is definitely an option. You can also top with with whipped cream if you like, once it cools.
Recipe Card for Old-Fashioned Banana Pudding
Southern Homemade Banana Pudding (Momma's Recipe)
This old-fashioned banana pudding is a classic! In most cases, you will want to double this recipe so you have more layers.
Ingredients
- 1 Cup of Sugar
- 2 T. Flour
- 2 Egg Yolks
- 1 1/2 Cups of Milk
- 6-7 Bananas, peeled and sliced
- Nilla Wafers
Instructions
- Add the sugar and flour to a medium sized sauce pan and mix well.
- Separate the eggs (egg whites from the yolks) into 2 different bowls. Set the egg whites aside.
- Add about 1/2 a cup of milk and the egg yolks to the mixture in the sauce pan and mix well. Add the rest of the milk and stir well.
- Cook over medium heat until thickened (approximately 10 minutes), stirring constantly. The pudding will thicken slightly as it sets also.
- Begin layering in a dish: Nilla Wafer cookies, sliced bananas, pudding.
Notes
This is the same recipe my mom uses to make her chocolate pies. She adds 2 T. of cocoa to the dry ingredients to make the chocolate pudding/pie filling.
Version 2: Cream Cheese Banana Pudding (No-Bake)
This version is a no-bake version. It is lighter and fluffier, and a favorite at potlucks.
Ingredients for Cream Cheese Banana Pudding
Ingredients
How to Make No-Bake Banana Pudding
Instructions
- In a large bowl or stand mixer, beat the softened cream cheese until it is smooth and creamy.
- Add in the sweetened condensed milk, pudding mix, milk, and vanilla extract. Mix very well. You may have to stop and scrape the sides to be sure it all gets mixed together well.
- Gently fold in half of the Cool Whip until it is incorporated well. If the pudding mixture is not very thick, chill it in the refrigerator for 5-10 minutes while you prepare the layers.
- Start layering in a baking or trifle dish of your choice: Nilla Wafers, Sliced bananas, Pudding. End with the pudding on the top.
- Top the dish with the remaining Cool Whip and chill for an hour.
Notes about the Cream Cheese Version
- You do not have to use the last half of the Cool Whip as a topping. I have done it both ways, and they both taste great.
- Many people mix the pudding and milk together separately, which is fine. I add them in with the other ingredients, and they always set up just fine.
- The amount of layers will be determined by the size of the dish you use. A 9X13 baking dish may only have 2 layers, but a trifle bowl may have up to 4 layers. Nothing is set in stone, just do what works.
- You can use the same fresh-layering twist with this version too!
Recipe Card for the Banana Pudding, the Cream Cheese Version
No-Bake Creamy Banana Pudding
Ingredients
- 8 oz. Cream Cheese, softened to room temperature
- 14 oz. Can of Sweetened Condensed Milk
- 5.1 oz Box of Instant Vanilla Pudding
- 3 Cups of Milk
- 8 oz. Tub of Cool Whip, thawed
- 2 t. Vanilla Extract
- 6-7 Bananas
- Nilla Wafers
Instructions
- In a large bowl or stand mixer, beat the softened cream cheese until it is smooth and creamy.
- Add in the sweetened condensed milk, pudding mix, milk, and vanilla extract. Mix very well. You may have to stop and scrape the sides to be sure it all gets mixed together well.
- Gently fold in half of the Cool Whip until it is incorporated well. If the pudding mixture is not very thick, chill it in the refrigerator for 5-10 minutes while you prepare the layers.
- Start layering in a dish of your choice: Nilla Wafers, Sliced bananas, Pudding. End with the pudding on the top.
- Top the dish with the remaining Cool Whip and chill for an hour.
Notes
The amount of layers will be determined by the size of the dish you use. A 9X13 baking dish may only have 2 layers, but a trifle dish may have up to 4 layers. Nothing is set in stone, just do what works.
How to Keep Banana Pudding from Getting Soggy
I know there are people who like the cookies a little softer when they eat banana pudding, but I don’t know anyone who loves a soggy cookie. A brown banana is even worse. Instead of throwing it all out after a couple of days, I came up with a little twist to solve the issue.
The Individual Serving Method (My Simple Twist)
Here’s how to keep banana pudding from getting soggy using a simple individual serving method. Instead of layering the bananas and wafers into the entire pudding dish:
- Keep the pudding separate
- Slice fresh bananas right before serving
- Assemble individual bowls
Each person gets:
- Fresh banana slices
- Crisp Nilla Wafers
- A scoop of creamy homemade pudding
The result?
- No browning bananas
- No mushy cookies
- The perfect texture every time
When is this Method Helpful?
- When you are making banana pudding ahead of time
- If it is going to be served over several days
- When you are making it for just one or two people
On a Side Note – The Cookies Matter
I have also found that a good brand of cookie works better than an off-brand for banana pudding. The crispier the cookie to start with, the better it stands up to the pudding.
We almost always use Nilla Wafers for our banana pudding, but since I put the new twist on it, I tried something different.
Remember the butter cookies you get in a tin at Christmas time? Those work great as cookies for the individual banana puddings! The taste is buttery and mild, and they have a crispiness to them. If you give them a try, let me know what you think.
Which Version is Better
That depends on what you love most.
- Do you love traditional Southern flavor? Go with the easy homemade banana pudding recipe.
- Do you need something quick and crowd-pleasing? Choose cream cheese.
- Want the best texture possible? Use the individual serving method.
There really isn’t a wrong choice here, only sweet ones!
Helpful Items
Frequently Asked Questions
Start with semi ripe bananas (yellow bananas have already started to ripen). You can add a little lemon juice to the bananas to help keep them from browning, but sometimes it leaves a citrusy taste. I prefer to slice the bananas just before serving and assemble individual bowls instead of layering the entire dish in advance.
Yes! Prepare the pudding base 1–2 days ahead. Store covered in the refrigerator and add bananas and wafers at serving time.
This depends on which version of banana pudding you are serving. The old-fashioned version can be served hot or cold. If you are serving the cream cheese version, it is traditionally chilled before serving.
A Sweet Memory
There’s something special about carrying forward an old recipe and passing it along to the next generation, even if you give it a twist to keep the cookies from getting soggy.
My mom doesn’t have to worry too much about soggy wafers; hers doesn’t really last long enough to get that way. 🙂
I love that food can change a little but still hold on to its heart and tradition. Banana pudding carries that tradition in our family and will always taste like home to me.
I hope one of these versions becomes part of your family table too.
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If you love recipes that carry both flavor and legacy, you might also enjoy some of our other family favorites here on Home with Grace and Joy.
Whether you prefer the classic homemade Southern banana pudding or the cream cheese version, I hope one of these recipes find its way to your family table. And if you try the fresh-layering twist, I’d love to hear how your family likes it – traditional or with the no-soggy method.
Sometimes the best recipes aren’t just about dessert. They’re about home.
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Granny Joy’s Chocolate Icing Recipe
Granny’s Floral Print Apron
Until next time,
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“How sweet Your Word is to my taste – sweeter than honey in my mouth.”
Psalm 119:103
I enjoy both versions of banana pudding. Through personal experience I have found that if hot pudding is poured on the bananas they are going to turn brown. Wait until the pudding/custard cools down and then pour it on the bananas.
You are exactly right on waiting for the pudding to cool down. However, my dad prefers it warm, so my mom always makes it that way. I made another batch this week and kept it all separate. Now I like it warm or cooled. 🙂
My husband would be thrilled if I made either one of these recipes. This post will be a feature this week. #HomeMattersParty
Thank you so much!!! That is exciting! I hope your husband likes them as much as we do.
Amazing, this does look easy and so tempting with all that cool whip.
Thank you so much for linking and sharing with us at SSPS 398. See you again at 399, do not miss out on a surprise
I am looking forward to it!