If there’s one dessert that brings people together at my house, it’s this Big Family Banana Pudding. It’s creamy, rich, and layered with soft bananas, vanilla wafers, and homemade custard—all topped with a cloud of golden, sweet meringue. Whether it’s a Sunday dinner, a potluck, or a holiday gathering, this is the kind of dessert that gets everyone asking for seconds (and maybe thirds).
I first made this pudding for a family reunion when I needed something nostalgic, impressive, and big enough to serve a crowd. The homemade pudding makes all the difference—no instant shortcuts here—and the baked meringue gives it that classic Southern touch. It’s warm, comforting, and full of flavor in every bite.
Let me show you exactly how I make it and why it’s worth the effort, especially when feeding a full house.
Why This Banana Pudding Always Delivers
This isn’t your store-bought banana pudding—it’s the real deal. Here’s why I love it:
- Homemade vanilla pudding: So much richer and creamier than boxed versions.
- Meringue topping: Baked until golden, it’s a beautiful finish.
- Big enough for 10–12 people: Perfect for potlucks and family dinners.
- Textural perfection: Creamy pudding, tender bananas, and soft, soaked wafers.
- Classic, comforting, and deeply satisfying.
Ingredients You’ll Need
For the Pudding
- 1 cup (200 g) granulated sugar
- ½ cup (62.5 g) all-purpose flour
- ¼ teaspoon kosher salt
- 3½ cups (854 ml) whole milk, divided
- 8 egg yolks
- 1 tablespoon unsalted butter
- 1½ teaspoons vanilla extract
For the Assembly
- 1 (11 oz / 311.85 g) box vanilla wafers
- 6 medium bananas, sliced into ½-inch rounds
For the Meringue
- 8 egg whites
- 1 teaspoon cream of tartar
- 1⅓ cups (266.67 g) granulated sugar
How I Make Big Family Banana Pudding
1. Preheat the Oven
I set the oven to 350°F so it’s ready when the meringue goes on.
2. Make the Pudding
In a medium bowl, I whisk together the sugar, flour, and salt. Then I whisk in ½ cup of milk and all 8 egg yolks until smooth.
In a large saucepan, I heat the remaining 3 cups of milk over medium heat until it starts to simmer. I whisk about 1 cup of the hot milk into the egg mixture to temper it—this keeps the eggs from scrambling—then pour that all back into the saucepan with the rest of the milk.
I cook it over medium heat, stirring constantly, until the pudding thickens and comes to a gentle boil. That usually takes another 2–3 minutes. Once it’s thick, I remove it from the heat and stir in the butter and vanilla. It smells incredible already.
(Pro tip: If you want extra-smooth pudding, pour it through a fine-mesh sieve to catch any stray lumps before assembly.)
3. Assemble the Dish
I layer the bottom of a 9×13-inch baking dish with vanilla wafers—no need to be perfect here. Then I evenly layer the sliced bananas over the wafers. Once the pudding has cooled slightly, I pour it over the bananas and use a spatula to smooth it into an even layer.
4. Make the Meringue
In a large mixing bowl, I beat the egg whites and cream of tartar on high speed until soft peaks form. Then I gradually add the sugar while beating, until the meringue is glossy and stiff.
I dollop the meringue over the pudding and spread it all the way to the edges to seal it in. This keeps the meringue from shrinking and helps it bake evenly.
5. Bake Until Golden
Into the oven it goes for about 10–15 minutes, just until the meringue is golden brown and toasty. I let it cool for 10 minutes before serving, which gives the pudding time to set and the flavors to meld.
My Tips for Perfect Banana Pudding
- Use firm bananas: Slightly underripe works best—they soften in the pudding but hold their shape.
- Make ahead tip: You can prep the pudding and banana layers ahead of time, then make the meringue and bake before serving.
- Want a shortcut? Store-bought pudding works in a pinch, but the homemade version is truly worth it.
- Use a sieve: For the smoothest pudding texture, strain it before layering.
- Keep the meringue from weeping: Spread it all the way to the edges and don’t overbake.
How I Serve and Store It
This pudding is best served warm or at room temperature, right after it’s baked and rested. It’s rich and filling, so a little goes a long way—but don’t expect leftovers to last long.
If you do have some left, cover the dish with foil and refrigerate. It’ll keep for about 2 days, but note that the meringue can lose its texture over time. I usually sneak bites cold straight from the fridge, and it’s still delicious.
FAQs From My Dessert Table
Q: Can I make this with fewer eggs?
A: You can reduce it, but you’ll lose some richness in the pudding and structure in the meringue. For best results, stick to the full amount.
Q: What can I use instead of cream of tartar?
A: A splash of lemon juice or white vinegar works to stabilize the meringue if you don’t have cream of tartar.
Q: Do I have to bake it?
A: If you skip the meringue, you don’t need to bake it. But the golden top really makes this feel special.
Q: Can I use boxed pudding?
A: Yes—if you’re short on time. Just layer as usual and top with whipped cream or meringue.
Why This Banana Pudding Is a Family Favorite
This Big Family Banana Pudding is the kind of dessert that draws people into the kitchen. It smells amazing, looks beautiful with its golden meringue top, and tastes like the kind of dish passed down through generations. It’s sweet, creamy, a little nostalgic, and guaranteed to disappear fast at any gathering.
Whether you’re cooking for a crowd or just want to feel like you’re back in grandma’s kitchen, this pudding brings all the warm, comforting vibes—and then some.
This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd
Ingredients
- 1 cup (200 g) granulated sugar
- 1 tablespoon unsalted butter
- 1/2 cup (120 g) all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 3 cups (720 ml) whole milk
- 1 teaspoon vanilla extract
- 4 ripe bananas, sliced
- 1 box (12 oz) vanilla wafers
- 1/4 teaspoon cream of tartar
- 1/2 cup (100 g) granulated sugar (for meringue)
Instructions
- In a medium saucepan, combine 1 cup of sugar, flour, and salt. Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- In a separate bowl, whisk the eggs. Temper the egg mixture by gradually adding a cup of the hot milk mixture, then return the entire egg mixture back to the saucepan.
- Cook for an additional 2 minutes, stirring constantly. Remove from heat and stir in vanilla extract and butter.
- In a large serving dish, layer half of the vanilla wafers, half of the sliced bananas, and half of the custard. Repeat the layers.
- In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form.
- Spread the meringue over the pudding, sealing the edges. Bake at 350°F (175°C) for 10-15 minutes until the meringue is golden brown.
- Allow to cool at room temperature before serving.
Leave a Reply