Brenda Gantt’s Banana Pudding
- Prep 25 min
- Cook 25 min
- Total 50 min
- Serves 10
- Level Easy
About Brenda Gantt’s Banana Pudding
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her unhurried, from-scratch style of cooking and the sign-off “It’s gonna be good, y’all.” Her savory dishes, like her cabbage casserole, follow the same approach as her desserts: simple pantry ingredients turned into something that feels like a family heirloom.
Banana pudding is one of the most recognizable desserts in Southern cooking, and versions of it have been served at potlucks, church suppers, and family dinners for generations. This one builds a real custard on the stovetop rather than relying only on instant pudding mix, and finishes it with a baked meringue for the classic old-fashioned look and texture.
It’s a natural dessert to pair with other Southern staples. If you’re planning a full spread, this banana pudding sits well alongside a slice of apple pie or a pan of brownies on a dessert table, and it’s just as at home next to a savory side like the cabbage casserole at a Sunday dinner.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt’s Banana Pudding Recipe
Ingredients
Custard
Layers
Meringue
Kitchen Tools Needed
- Medium saucepan
- Whisk
- 9×13 inch or 2-quart baking dish
- Electric mixer
- Measuring cups & spoons
Instructions
- Preheat. Preheat the oven to 350°F (175°C).
- Make the custard. In a saucepan, whisk together ¾ cup sugar, the flour, and salt. Whisk in the egg yolks and milk. Cook over medium heat, stirring constantly, until thickened, about 8 to 10 minutes. Remove from heat and stir in the vanilla and butter.
- Layer the pudding. In the baking dish, layer vanilla wafers, sliced bananas, and warm custard. Repeat the layers, ending with a layer of custard.
- Make the meringue. Beat the reserved egg whites with the cream of tartar until foamy. Gradually add ½ cup sugar and beat until stiff, glossy peaks form.
- Top and bake. Spread the meringue over the pudding, sealing it to the edges of the dish. Bake for 12 to 15 minutes, until the meringue is golden brown.
- Cool and serve. Let the pudding cool for at least 20 minutes before serving, or chill it for a firmer, more traditional set.
Slice the bananas right before layering so they stay bright instead of browning.
Nutrition Facts
| Calories | 290 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 48 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sodium | 150 mg |
| Sugar | 32 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
A Few Upsides of This Dessert
Potassium from Bananas
Bananas are a well-known source of potassium, which supports healthy muscle and nerve function.
Protein from Eggs & Milk
The custard base provides some protein alongside calcium for bone health.
Quick Energy
The natural sugars in ripe bananas offer a quick source of energy, paired here with a small portion of custard.
Lighter Than Many Desserts
A baked meringue topping uses no added fat, which keeps this dessert a bit lighter than versions topped with whipped cream.
What to Avoid
Preparation Mistakes
- Don’t use underripe bananas. Firm, green-tinged bananas are bland. Look for ripe bananas with brown flecks for the best sweetness.
- Don’t slice the bananas too early. They brown quickly once cut, so slice them right before layering.
- Don’t skip tempering care with the eggs. Whisk constantly while the custard cooks so the yolks thicken smoothly instead of scrambling.
Storage Mistakes
- Don’t leave it unrefrigerated. Because it contains egg custard, cover and refrigerate leftovers promptly.
- Don’t freeze it. The custard can separate and the bananas turn mushy once thawed.
Dietary Considerations
- Contains Dairy (milk, butter)
- Contains Egg
- Contains Gluten (flour, wafers)
- High in Sugar
Pro Tips for the Best Banana Pudding
- Use really ripe bananas. Yellow with light brown speckles gives the best flavor and sweetness.
- Keep whisking the custard. Constant stirring over medium heat prevents lumps and scorching.
- Seal the meringue to the edges of the dish before baking so it doesn’t shrink or weep as it cools.
- Let it rest before cutting. A short cool-down helps the custard set enough to hold its layers when served.
- Save a few wafers to crumble over the top just before serving for extra crunch.
What to Serve With Banana Pudding
Beverages
- Sweet tea
- Black coffee
- Lemonade
Serve Alongside
- Fried chicken dinner
- Sunday roast
- Summer cookouts
When to Serve
- Church potlucks
- Family reunions
- Easter & Thanksgiving
- Birthday desserts
Rounding out the dessert table? Try our apple pie or brownies alongside this pudding.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Homemade custard | 2 boxes instant vanilla pudding + 3 cups milk | Faster, no-cook option; lighter texture. |
| Meringue topping | Sweetened whipped cream or whipped topping | No baking needed; add just before serving. |
| Vanilla wafers | Shortbread cookies | Slightly richer, buttery flavor. |
| Whole milk | 2% milk | Custard will be a little less rich. |
Storage & Serving Notes
Refrigerator
Cover and refrigerate for up to 2 to 3 days. The wafers will soften further the longer it sits, which many people prefer.
Freezer
Not recommended. The egg custard and fresh bananas don’t hold up well once thawed.
Serving
Serve chilled or at room temperature. Add a few fresh banana slices or crushed wafers on top right before serving.
Make ahead: the custard can be made a day in advance and refrigerated; assemble the layers and bake the meringue closer to serving time for the best banana color.
Frequently Asked Questions
Yes. Swap the stovetop custard for 2 boxes (3.4 oz each) of instant vanilla pudding mixed with 3 cups of cold milk, folded with an 8-ounce tub of thawed whipped topping. It’s a quicker, no-cook version, though the texture is lighter than the traditional cooked custard.
Sliced bananas brown from exposure to air once they’re cut. Slice them just before layering rather than ahead of time; tossing the slices lightly in a little lemon or orange juice can slow the browning if you need a short head start.
You can make it a few hours ahead, which actually helps the wafers soften into the custard. For the best banana color and texture, it’s still best eaten within a day of assembling, since the bananas continue to soften and darken the longer it sits.
Both are traditional. A baked meringue gives the classic old-fashioned look and a light, airy topping, while whipped cream or whipped topping is quicker, no-bake, and a little sweeter. Use whichever you prefer; the custard and bananas underneath stay the same either way.
Freezing isn’t recommended. The custard can separate and the bananas turn mushy and watery once thawed. Banana pudding keeps best in the refrigerator for 2 to 3 days instead.
This usually means the custard needs more time on the heat or wasn’t whisked constantly while cooking. Keep it at a steady simmer, whisking the whole time, until it visibly coats the back of a spoon, which typically takes 8 to 10 minutes. It will also continue to thicken slightly as it cools.
Reader Reviews
More Brenda Gantt Recipes
It’s gonna be good, y’all. Make it for your next family supper.
Back to Recipe