Brenda Gantt Banana Pudding Recipe

This Brenda Gantt Banana Pudding Recipe is what I turn to when boxed pudding just falls flat. It looks easy on the packet, but the taste never quite lands.

You know that moment when you take a spoonful and expect comfort, but it tastes thin and a bit artificial?

That is where this Brenda Gantt old fashioned banana pudding version changes everything.

The first time you make it, the stove-top custard will catch your attention.

It is smooth, rich, and carries a gentle vanilla warmth that store mixes never give.

As you layer it with soft vanilla wafers and ripe bananas, it starts to feel like proper Southern comfort food.

That is what I like most about this old-fashioned banana pudding. It does not need much fuss.

You stand by the hob, give the custard a good stir, and watch it slowly thicken. It feels much like the puddings made in Southern kitchens for years.

I have also found that you can serve this banana pudding warm or let it chill until the wafers turn soft. Either way, you get a proper homemade dessert with a rich custard at the heart of it.

Why This Southern Banana Pudding Is a Must Try

Real custard beats the box every time. I used to grab instant pudding mix out of habit. Once I cooked this custard on the stove myself, I put the box down for good. It’s silky in a way the packet just can’t touch.

Less sugar, same good flavor. The original calls for a cup and a half of sugar. I cut mine down to three-quarters cup, and the ripe bananas still carried plenty of sweetness.

Good warm or cold. I served it warm the first night and chilled the next day. Both ways worked, though I lean toward cold for that firm, old-fashioned bite.
Easy for beginners. You don’t need fancy skills here, just a saucepan and a little patience.

Brenda Gantt Banana Pudding Ingredients

For the Custard

¾ cup granulated sugar — I use ¾ cup instead of the original 1½ cups. It makes the custard sweet enough without taking over the banana and vanilla flavors. Regular white sugar works just fine here.

6 large egg yolks — These are what give the homemade custard its rich, creamy feel. I use fresh large eggs and save the whites for the optional meringue topping. The yolks also help the custard thicken.

1 tablespoon cornstarch — I add cornstarch to help the egg custard thicken without making it heavy. It is optional in the original recipe, but I like using it because it gives the pudding a nice, creamy body.

2 cups whole milk — Whole milk is my choice here because it gives the custard a richer taste and smoother texture. I would stick with whole milk if you can. Brands like Great Value, Kroger, or any regular whole milk work well.

1 heaping teaspoon vanilla extract — Vanilla gives the custard that warm, familiar flavor you expect in good banana pudding. I use a good everyday vanilla extract, such as McCormick, but any regular brand you like will work.

For Assembling

3 ripe bananas — I use three bananas for fuller layers and more banana in each bite. Pick yellow bananas with a few brown spots. They should be sweet and soft, but not mushy or overly dark.

Vanilla wafers, enough for several layers — Vanilla wafers make the classic cookie layers in this pudding. I usually reach for Nilla Wafers because they soften nicely under the warm custard while still keeping some cookie flavor.

Optional Meringue Topping

6 reserved egg whites — These come from the eggs used for the custard, so nothing needs to go to waste. Beat them until stiff peaks form for a light, fluffy topping.

1–2 tablespoons granulated sugar — A little sugar sweetens the egg whites and helps make a soft meringue. I keep the amount small because the banana pudding is already sweet.

Ingredient Swaps

• Whole milk: I stick with whole milk for this recipe, but 2% milk can work if that’s what you have at home.
• Cornstarch: You can leave it out, but I prefer using it because it gives the custard a little extra help as it thickens.
• Vanilla extract: Pure vanilla extract tastes best to me, but regular vanilla flavoring works when that’s already in your pantry.
• Vanilla wafers: Shortbread cookies can work in a pinch, though vanilla wafers give the pudding its classic Southern taste.
• Fresh bananas: I would not replace fresh bananas with canned fruit. The fresh slices are a big part of this dessert.
• Meringue: Skip the meringue if you want a simple pudding. I often leave it off when I want less work.

How To Make Brenda Gantt Banana Pudding

Step 1 | Separate the Eggs

Separate 6 large eggs, placing the yolks in a saucepan and keeping the whites aside if you want to make the optional meringue. Add the ¾ cup sugar to the egg yolks and stir together until well combined.

Step 2 | Make the Custard Mixture

Add 1 tablespoon of cornstarch to the egg-and-sugar mixture. Slowly pour in the 2 cups of whole milk while stirring continuously so the ingredients blend smoothly. Add the heaping teaspoon of vanilla extract and stir again.

Step 3 | Cook the Custard

Place the saucepan over medium-low heat. Stir frequently as the mixture heats, scraping along the bottom so the custard does not stick or curdle. Avoid cooking over high heat. Continue stirring until the custard becomes creamy and noticeably thickened.

It should be thick enough to coat a spoon but still pour easily; it should not become stiff like refrigerated pudding.

Step 4 | Prepare the Bananas and Wafers

While the custard cooks, slice the bananas into rounds. Arrange a layer of vanilla wafers in the bottom of a serving dish, then add a layer of sliced bananas. Add another layer of vanilla wafers and bananas, building the pudding in simple alternating layers. The wafers do not need to be arranged perfectly.

Step 5 | Let the Custard Cool Slightly

Remove the finished custard from the heat and let it rest for about 10 minutes. This short cooling period keeps the hot custard from cooking the banana slices when it is poured over the layers.

Step 6 | Assemble the Banana Pudding

Slowly pour the warm custard evenly over the vanilla wafers and bananas, allowing it to settle down through the layers. Make sure the custard reaches the sides and fills the spaces between the wafers and banana slices.

Step 7 | Add the Optional Meringue

For a meringue topping, beat the reserved egg whites until stiff peaks form. Add 1–2 tablespoons of sugar and continue beating until incorporated. Spread the meringue over the top of the pudding and place it briefly in a hot oven until the topping is lightly set. Watch it closely while it is in the oven.

Step 8 | Serve the Banana Pudding

The pudding can be served while the custard is still warm for a fresh, old-fashioned banana pudding, or chilled for a firmer texture. The finished dessert has a homemade egg custard rather than boxed pudding mix, with vanilla wafers and fresh banana slices throughout.

My Best Tips for This Brenda Gantt Banana Pudding

Stir your custard the whole time it cooks. Walking away, even for a minute, is how you end up with scrambled eggs at the bottom of your pan.

Pick bananas with a few brown spots on the peel. They’re sweeter and softer, and they hold up better once the warm custard hits them.

Let the custard cool for the full 10 minutes before pouring. Skipping this step is the fastest way to turn your bananas brown and mushy.

Use a wide, shallow dish instead of a deep one. Your custard spreads through the layers better and every bite gets a good mix of wafer, banana, and cream.

If your meringue weeps or turns watery, your oven was likely too cool. Turn the heat up a touch and watch it closely so it doesn’t burn.

Taste your custard before you pour it. If it needs a touch more vanilla or a pinch of salt, now’s the time to fix it.

Brenda Gantt Banana Pudding Variations To Try

Chocolate Banana Pudding

Swap half the vanilla wafers for chocolate wafer cookies. The bitter chocolate cuts through the sweet custard and gives you something close to a banana split in a bowl.

Salted Caramel Banana Pudding

Drizzle warm caramel sauce between your layers and top it with a pinch of flaky salt. This one turns your simple pudding into a dessert people ask you to make again.

No-Bake Whipped Cream Version

Skip the meringue and top your pudding with fresh whipped cream instead. It’s faster, no oven needed, and just as good for a warm day.

Peanut Butter Banana Pudding

Mix two tablespoons of peanut butter into your warm custard before you pour it. Bananas and peanut butter always work well together, and this version proves it.

What Dishes To Serve With This Brenda Gantt Banana Pudding

Fried chicken – The salty, crispy chicken works well next to the sweet pudding.

Pulled pork – A plate with pulled pork, slaw, and this banana pudding makes a nice Southern-style meal.

Baked ham – The salty ham gives you a good contrast with the sweet custard.

Collard greens – Greens add a savory bite before the cool, soft pudding.

Mac and cheese – If the meal is rich, keep the banana pudding portion small and let it finish the plate.

For serving, I like clear glass bowls or small dessert cups. You can see the yellow custard, banana slices, and vanilla wafers through the sides.

For a casual meal, one large glass dish works great.

For smaller servings, layer the cookies, bananas, and custard in individual cups. I leave a few wafer pieces on top so each bowl has a little cookie bite.

Storing, Freezing & Reheating

Storing

Cover the banana pudding and place it in the refrigerator within 2 hours of making it. It keeps well for about 3 days. The wafers become softer over time, which I actually like. Fresh banana slices on top can turn brown, so add those just before serving if possible.

Freezing

I don’t recommend freezing this pudding. The custard can change texture after thawing, and the bananas may turn soft and watery. The vanilla wafers also lose their nice texture. For the best result, make only the amount you plan to eat within a few days.

Reheating

You can enjoy the pudding cold, but if you made it without the meringue and want it warm, place one serving in the microwave for about 10–15 seconds. Check it and heat again in short bursts if needed.

Don’t heat the whole dish in the microwave, especially if it is in a glass serving dish that isn’t made for microwave use.

Brenda Gantt Banana Pudding Recipe FAQs

Can I make Brenda Gantt Banana Pudding without cornstarch?

Yes. The egg yolks still help thicken the custard. I like using cornstarch because it gives the custard more body and makes it easier to get a smooth, spoonable texture.

How ripe should the bananas be for banana pudding?

Use ripe yellow bananas with a few brown spots. They should smell sweet and feel slightly soft when pressed. Avoid very green bananas because they lack sweetness and can taste firm in the finished pudding.

Can I use 2 bananas instead of 3?

Yes. The pudding still works with 2 bananas. The original video used 2 bananas because that was available. I prefer 3 when I want more banana in each layer.

Can I use 1½ cups of sugar?

You can, but I find ¾ cup is enough for this recipe. The vanilla wafers and ripe bananas already add sweetness. Using 1½ cups will give you a much sweeter custard.

Why did my banana pudding custard not thicken?

The custard may need more time over low to medium-low heat. Keep stirring and give it a few more minutes. It should coat a spoon before you remove it from the stove. Don’t turn the heat very high to speed things up.

Why did my custard become lumpy?

Lumpy custard usually comes from cooking the egg yolks too fast. Keep the heat low and stir often. If the custard starts getting too hot, remove the pan from the heat for a moment and keep stirring.

Can I use 2% milk instead of whole milk?

Yes. Whole milk gives the richest texture, but 2% milk can still make a good banana pudding. I would avoid skim milk because the custard will not feel as creamy.

How long should banana pudding chill?

For a firmer pudding, chill it for about 2 to 4 hours before serving. You can also leave it overnight. The wafers will soften more as they sit, giving the pudding that classic soft texture.

Do I have to add the meringue?

No. The meringue is optional. The banana pudding tastes great without it. I often skip the topping when I want a quick homemade dessert with fewer steps.

Can I make banana pudding the day before?

Yes. Making it the day before gives the vanilla wafers time to soak up the custard. Keep it covered in the refrigerator and add fresh banana slices on top close to serving time.

Why do the bananas turn brown in banana pudding?

Fresh bananas naturally darken after they are cut and exposed to air. Using ripe but firm bananas helps. I also avoid slicing the bananas too far ahead of time and add fresh top slices shortly before serving.

Can I use instant vanilla pudding instead of homemade custard?

You can, but it will change the recipe. This version is made with an egg custard from scratch. The cooked yolks, whole milk, vanilla, and sugar give it the old-fashioned taste that makes this Southern banana pudding different.

This Brenda Gantt Banana Pudding Recipe is one of those desserts that keeps things simple and still tastes special.

The homemade egg custard, ripe bananas, and soft vanilla wafers work together without needing a long ingredient list.

I like serving it warm for a softer pudding or chilled when I want clean layers and a firmer bite.