Banana Pudding: 15 Southern Potluck Versions, From Grandma’s Meringue Bake to the One Gone by Morning

Banana pudding is the dish that empties first at every Southern potluck, and family cooks are sharing it again this season. One Facebook baker says hers is gone the next day every time, and 32,400 people reacted with a knowing nod. The magic is in the layers: creamy vanilla pudding, ripe bananas and soft vanilla wafers that turn almost into cake overnight. Below you will find Grandma’s baked meringue version, the easy no-bake classic, and new twists like caramel apple, cheesecake, lush bars, poke cake and a caramel flan. Most are make ahead, so you can chill them the night before. If you are curious where it all started, the history of banana pudding goes back to the late 1800s. Let’s start layering..

Grandma’s Baked Banana Pudding With Meringue

This is the banana pudding Grandma carried to every church supper in her blue glass dish, still warm, with golden peaks of meringue on top. Real stovetop custard, layers of vanilla wafers and ripe banana slices, then a quick bake to toast the meringue. The wafers soften into something close to cake. Tip: spread the meringue right to the edges of the dish so it seals and does not shrink. Serve it warm or chilled, and save room for more ripe banana recipes..

You will need: 2/3 cup sugar, 1/3 cup flour, 1/4 tsp salt, 3 cups full-fat milk, 4 large egg yolks, 2 tbsp butter, 2 tsp vanilla extract, 1 box (11 oz) vanilla wafers, 5 ripe bananas (sliced), 4 large egg whites, 1/4 tsp cream of tartar, 1/2 cup sugar for meringue

How to make it: 1. Heat oven to 350F. 2. Whisk sugar, flour, salt, milk and yolks in a pot and cook over medium heat, whisking, until thick and bubbling for 1 minute, then stir in butter and vanilla. 3. Layer wafers, bananas and warm custard in a 2 quart baking dish, repeating twice. 4. Beat egg whites and cream of tartar to soft peaks, add sugar gradually, and beat to stiff peaks. 5. Spread meringue to the edges and bake 12 to 15 minutes until golden.

Classic No-Bake Southern Banana Pudding

This is the no-bake version that shows up at every potluck in the South, and the one a Facebook baker says is gone the next day every time, with 32,400 reactions agreeing. Instant vanilla pudding, sweetened condensed milk and whipped cream make a fluffy filling, layered with vanilla wafers and bananas. Tip: chill at least 4 hours so the wafers soften just right. It feeds a crowd for very little money. Bring it alongside most requested family recipes this year. Will yours be gone by morning?

You will need: 1 box (5 oz) instant vanilla pudding mix, 2 cups cold milk, 1 can (14 oz) sweetened condensed milk, 1 tub (8 oz) whipped topping or 2 cups whipped cream, 1 box (11 oz) vanilla wafers, 5 ripe bananas (sliced)

How to make it: 1. Whisk pudding mix and milk 2 minutes and let stand 5 minutes. 2. Whisk in condensed milk, then fold in whipped topping. 3. Layer wafers, bananas and pudding in a 9×13 dish, repeating twice. 4. Finish with pudding and crushed wafers. 5. Cover and chill 4 hours or overnight.

Strawberry Banana Pudding Trifle

Strawberries and bananas are best friends in smoothies, and they are just as good together in pudding. Fresh berry slices add a bright pop of red between the creamy layers, which looks so festive at Christmas. This strawberry banana pudding is pretty enough for a bridal shower. Tip: slice the berries thin so they layer flat and evenly. Build it in a clear bowl to show off the colors, just like the easy layered trifles that always draw a crowd. Red, white and creamy?

You will need: 1 batch no-bake pudding filling, 1 box (11 oz) vanilla wafers, 3 ripe bananas (sliced), 1 lb strawberries (sliced), whipped cream

How to make it: 1. Make the no-bake pudding filling. 2. Layer wafers, bananas, strawberries and pudding in a trifle bowl. 3. Repeat layers twice. 4. Top with whipped cream and a few berries. 5. Chill 4 hours.

Caramel Apple Banana Pudding

This fall twist adds cinnamon-sauteed apples and ribbons of caramel to the classic layers. It tastes like a caramel apple dipped in banana cream, and it is perfect for a Thanksgiving dessert table. Every spoon of this banana pudding tastes like autumn. Tip: cook the apples until just tender and cool them fully before layering. A drizzle of caramel on top makes it shine. Serve it beside glazed apple fritters for an apple lover’s spread. Would you try apples with your bananas?

You will need: 2 apples (peeled and diced), 1 tbsp butter, 2 tbsp brown sugar, 1/2 tsp cinnamon, 1 batch no-bake pudding filling, 1 box (11 oz) vanilla wafers, 3 ripe bananas, 1/2 cup caramel sauce

How to make it: 1. Cook apples, butter, brown sugar and cinnamon 6 to 8 minutes until tender, then cool. 2. Make the no-bake pudding filling. 3. Layer wafers, bananas, apples, pudding and a drizzle of caramel. 4. Repeat and finish with pudding. 5. Chill 4 hours and drizzle with more caramel.

Banana Pudding Lush Bars

Lush desserts are those layered pan bars that every grandma had in her recipe box, and this version is a crowd favorite. A buttery wafer crust, a cream cheese layer, banana pudding and a fluffy whipped topping make four perfect layers. It is banana pudding you can eat with your hands. Tip: chill each layer briefly before adding the next for clean lines. Cut into squares and serve from the pan. Add them to a tray of lazy desserts. Which layer is your favorite?

You will need: 2 cups vanilla wafer crumbs, 1/2 cup melted butter, 8 oz cream cheese, 1 cup powdered sugar, 3 cups whipped topping (divided), 2 boxes (3.4 oz) instant banana or vanilla pudding mix, 3 cups cold milk, 3 ripe bananas

How to make it: 1. Press crumbs and butter into a 9×13 pan and chill. 2. Beat cream cheese, powdered sugar and 1 cup topping and spread over crust. 3. Add sliced bananas. 4. Whisk pudding with milk, spread over bananas, and chill 10 minutes. 5. Top with remaining whipped topping and chill 4 hours.

Banana Pudding Poke Cake

Poke cakes are the easy sheet cakes that taste better on day two, and this one soaks up banana pudding right into the crumb. A tender yellow cake gets poked all over with a spoon handle, then filled with warm pudding and topped with cream and wafers. Tip: pour the pudding while it is still thin so it sinks in. One pan feeds a crowd, much like our sheet pan slab pies. Do you love a moist cake?

You will need: 1 baked 9×13 yellow cake (warm), 2 boxes (3.4 oz) instant banana or vanilla pudding mix, 4 cups cold milk, 2 cups whipped cream, 2 ripe bananas, 1 cup crushed vanilla wafers

How to make it: 1. Poke the warm cake all over with the handle of a wooden spoon. 2. Whisk pudding mix and milk 1 minute. 3. Pour pudding over the cake right away and spread it into the spaces. 4. Chill 2 hours. 5. Top with whipped cream, banana slices and crushed wafers.

Sweetened Condensed Milk Banana Pudding

Sweetened condensed milk is the secret that makes this version extra creamy and rich. It is the shortcut so many family cooks swear by, and it tastes like you stood at the stove for an hour. Spoon it into a takeout cup with a full wafer on top and you have the kind of banana pudding Southern barbecue joints serve by the scoop. Tip: use bananas with a few brown freckles, since they are sweetest. Got extra freckled fruit? Turn it into banana bread recipes the same day. Is this the version your family makes?

You will need: 1 can (14 oz) sweetened condensed milk, 1 1/2 cups cold water, 1 box (3.4 oz) instant vanilla pudding mix, 4 oz cream cheese (softened), 2 cups whipped cream, 1 box (11 oz) vanilla wafers, 4 ripe bananas

How to make it: 1. Whisk condensed milk and water, then whisk in pudding mix and chill 5 minutes. 2. Beat cream cheese smooth, then beat in the pudding. 3. Fold in whipped cream. 4. Layer wafers, sliced bananas and pudding in a dish, repeating twice. 5. Chill 4 hours.

Party Pudding Cups With Graham Crumbs

Little cups mean no scooping, no mess and a perfect portion for every guest. Layer the pudding, bananas and crushed cookies in clear cups, then finish with a swirl of whipped cream and a shower of graham cracker crumbs. They are a dream for class parties, baby showers and church potlucks, and they travel well in a cooler. Tip: toss banana slices in a little lemon juice so they stay bright. Line them up with other no oven Thanksgiving desserts when the oven is full. How many cups will you fill?

You will need: 1 batch no-bake pudding filling, 1 box (11 oz) vanilla wafers, 4 ripe bananas (sliced), 1 tbsp lemon juice, 1 cup graham cracker crumbs, 16 clear cups

How to make it: 1. Toss bananas with lemon juice. 2. Make the no-bake pudding filling. 3. Crush a few wafers into each cup and add pudding and bananas. 4. Repeat layers and top with whipped cream and graham crumbs. 5. Cover and chill 2 hours.

Banana Pudding Cheesecake

Two Southern favorites meet in one showstopper. A crunchy wafer crust holds a creamy banana cheesecake, crowned with a ring of fresh banana slices. It is the dessert people ask for the recipe for at every holiday table. Tip: bake in a water bath for a smooth, even top, and add the banana slices just before serving so they stay pale and pretty. Make it a day ahead, since it needs a long chill. It would look right at home beside our red velvet Christmas desserts. Who gets the first slice?

You will need: 2 cups vanilla wafer crumbs, 6 tbsp melted butter, 24 oz cream cheese (softened), 1 cup sugar, 3 large eggs, 1 cup mashed ripe banana, 1/2 cup sour cream, 1 tsp vanilla extract, 2 bananas for topping

How to make it: 1. Heat oven to 325F, press crumbs and butter into a 9 inch springform, and bake 10 minutes. 2. Beat cream cheese and sugar, then beat in eggs, banana, sour cream and vanilla. 3. Pour over crust and set in a water bath. 4. Bake 60 to 70 minutes until edges set and center jiggles. 5. Cool, chill overnight, and top with banana slices before serving.

Make-Ahead Banana Pudding Jars

Mason jars turn banana pudding into a make-ahead treat you can grab straight from the fridge. Layer vanilla pudding, bananas and crushed wafers, then add a ribbon of caramel or chocolate sauce down the inside of each jar so it shows through the glass. A lid makes them perfect for picnics, tailgates and lunch boxes. Tip: add the sauce right before the last layer so it stays in neat stripes. Fans of overnight oats in jars will love how easy these are to stack in the fridge. Caramel or chocolate?

You will need: 1 batch no-bake pudding filling, 3 ripe bananas (sliced), 1 1/2 cups crushed vanilla wafers, 1/2 cup caramel or chocolate sauce, whipped cream, 6 half-pint jars with lids

How to make it: 1. Make the no-bake pudding filling. 2. Drizzle sauce down the inside of each jar. 3. Layer crushed wafers, bananas and pudding, repeating twice. 4. Top with whipped cream and a little more sauce. 5. Cover and chill 2 hours or up to 2 days.

Chocolate Banana Pudding Parfait

Chocolate and banana are a classic pair, and this parfait layers rich chocolate pudding with bananas and fluffy vanilla cream in a tall glass. A crisp chocolate wafer stick tucked in the top makes it look like a soda fountain treat. This banana pudding is a big hit with kids. Tip: alternate chocolate and vanilla layers for a pretty striped look. For more sweet nostalgia, try our old-fashioned butterscotch desserts next. Chocolate or classic?

You will need: 2 boxes (3.9 oz) instant chocolate pudding mix, 4 cups cold milk, 2 cups whipped cream, 1 box (11 oz) vanilla wafers, 4 ripe bananas, chocolate shavings

How to make it: 1. Whisk pudding mix and milk 2 minutes and chill 5 minutes. 2. Fold in half the whipped cream. 3. Layer pudding, bananas and cream in tall glasses, repeating twice. 4. Top with remaining cream and chocolate shavings. 5. Chill 4 hours.

Banana Cream Pie

Banana cream pie is the sliceable cousin of banana pudding, and many church cookbooks list the two side by side. A crisp pie shell holds the same silky vanilla custard and sliced bananas, with whipped cream and a fan of banana coins on top. Tip: brush the bananas on top with a little lemon juice so they stay bright for the party. Store-bought crust is fine on a busy holiday week. If you love easy old-school pies, our retro impossible pies are worth a look. Pie or pudding at your house?

You will need: 1 baked 9 inch pie shell, 2/3 cup sugar, 1/4 cup cornstarch, 1/4 tsp salt, 2 1/2 cups full-fat milk, 4 large egg yolks, 2 tbsp butter, 2 tsp vanilla extract, 3 ripe bananas, 1 1/2 cups whipped cream, 1 tsp lemon juice

How to make it: 1. Whisk sugar, cornstarch, salt, milk and yolks in a pot and cook, whisking, until thick and bubbling for 1 minute. 2. Stir in butter and vanilla and cool 15 minutes. 3. Layer 2 sliced bananas in the crust and pour the custard over. 4. Chill 4 hours. 5. Top with whipped cream and the last banana, sliced and brushed with lemon juice.

Banoffee Pie Layers

Banoffee pie is the British answer to banana pudding, and Southern cooks fall for it fast. A buttery cookie crumb base is spread with thick toffee made from sweetened condensed milk, then piled with bananas and cream. It tastes like caramel banana pudding you can slice. Tip: cook the toffee slowly and stir often so it turns a deep golden brown without scorching. Anyone who loves sticky toffee pudding will want seconds. Have you ever tried it?

You will need: 2 cups vanilla wafer or graham crumbs, 6 tbsp melted butter, 1 can (14 oz) sweetened condensed milk, 4 tbsp butter, 1/2 cup brown sugar, 3 ripe bananas, 1 1/2 cups whipped cream

How to make it: 1. Press crumbs and melted butter into a 9 inch pan and chill. 2. Melt butter and brown sugar, add condensed milk and simmer, stirring, 5 to 8 minutes until golden and thick. 3. Pour toffee over the crust and chill 1 hour. 4. Top with sliced bananas. 5. Spread with whipped cream and chill until serving.

Caramel Banana Flan

Flan lovers will swoon over this one. A golden caramel layer melts into a silky banana custard that is baked in a ring pan, chilled and flipped out onto a plate. It is banana pudding with a Latin twist, and it fits right into a holiday spread of Puerto Rican Christmas food. Tip: cook the caramel to a deep amber, but take it off the heat right away so it does not burn. Chill it overnight so it slides out clean. Ready for the big flip?

You will need: 3/4 cup sugar (for caramel), 2 ripe bananas, 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, 4 large eggs, 1 tsp vanilla extract

How to make it: 1. Heat oven to 350F. 2. Melt sugar in a pan until amber and pour into a 9 inch ring or round pan. 3. Blend bananas, both milks, eggs and vanilla and pour over the caramel. 4. Bake in a water bath 50 to 60 minutes until set. 5. Chill overnight, then run a knife around the edge and flip onto a plate.

Warm Baked Banana Chocolate Pudding

On a cold night, warm baked banana pudding beats anything from the fridge. Bananas, chocolate and soft bread or cake bake together in a sweet custard until the edges turn crisp and caramel colored. A scoop of vanilla ice cream melting over the top makes it pure comfort. Tip: use very ripe bananas and serve it warm, not hot, so the ice cream melts slowly. It is a close cousin to the cozy baked bread puddings grandma made on Sundays. Warm or chilled?

You will need: 4 cups cubed day-old bread or pound cake, 3 ripe bananas (sliced), 1/2 cup chocolate chips, 3 large eggs, 1 1/2 cups milk, 1/2 cup heavy cream, 1/2 cup brown sugar, 1 tsp vanilla extract, vanilla ice cream

How to make it: 1. Heat oven to 350F and butter an 8 inch baking dish. 2. Toss bread, bananas and chocolate chips in the dish. 3. Whisk eggs, milk, cream, sugar and vanilla and pour over. 4. Rest 15 minutes, then bake 40 to 45 minutes until set and golden. 5. Cool 10 minutes and serve warm with ice cream.