This banana pudding is associated with Dolly Parton’s mother, Avie Lee. Vanilla wafers and sliced bananas are layered with cooked custard, then topped with meringue and baked until golden. The result is a traditional Southern dessert.

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Recipe Information

Prep Time: 25 minutes
Cook Time: 35–40 minutes
Total Time: Approximately 1 hour 30 minutes, including cooling
Servings: 8–10
Difficulty: Intermediate — Level 3 of 5
Cost: Economical — $$
Region / Ethnic Origin: Southern United States, Appalachian tradition

Ingredients

• 3 large eggs, separated
• 1 cup granulated sugar, divided into 3/4 cup and 1/4 cup
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter
• 2 teaspoons vanilla extract, divided
• 1 box (12 ounces) vanilla wafer cookies
• 5–6 medium ripe but firm bananas, peeled and sliced

Preparation

1. Heat the oven. Preheat to 350°F. Set out a 2-quart oven-safe baking dish and separate the eggs, keeping the whites in a clean, grease-free mixing bowl.
2. Begin the custard. In a medium heavy-bottomed saucepan, whisk together 3/4 cup of the sugar and the flour. Slowly whisk in the milk until smooth, followed by the egg yolks and salt.
3. Cook the custard. Stir continuously over medium to medium-low heat, scraping the bottom and corners, until the mixture thickens enough to coat a spoon, approximately 15–20 minutes. Bring the custard to at least 160°F so the egg mixture is fully cooked; avoid scorching.
4. Finish the custard. Remove from the heat and stir in the butter and 1 teaspoon of the vanilla until smooth. Let stand briefly while preparing the layers.
5. Layer the pudding. Arrange half of the vanilla wafers in the baking dish, then half the sliced bananas. Spoon over half the warm custard. Repeat with the remaining wafers, bananas, and custard, spreading the top evenly.
6. Whip the meringue. Beat the reserved egg whites until foamy, then gradually add the remaining 1/4 cup sugar. Continue beating until glossy, firm peaks form. Beat in the remaining 1 teaspoon vanilla.
7. Top and bake. Spread the meringue over the warm custard, making sure it touches the dish all the way around to help prevent shrinking. Bake for approximately 15–20 minutes, until lightly golden and the center of the meringue reaches 160°F.
8. Cool and serve. Allow the pudding to cool before serving so the layers settle. Refrigerate promptly if not serving soon; keep chilled until ready to enjoy.

Cook’s Notes

Choose the right bananas: Ripe but still firm fruit holds its shape between the layers. Very soft bananas can turn mushy.

Keep the custard smooth: Constant stirring and moderate heat help prevent lumps or scorching. If the mixture thickens unevenly, whisk briskly off the heat.

Make the meringue promptly: Egg whites whip best in a clean bowl without traces of yolk or grease. Spread the topping while the custard is still warm and seal it to the edges.

Serving and storage: This dessert is especially appealing the day it is made. Refrigerate leftovers in a covered container and use within 3–4 days. Freezing is not recommended because the bananas and meringue lose their texture.

Serving Suggestions

Dolly Parton’s Chicken and Dumplings: Serve the banana pudding as a nostalgic finish to a comforting Southern supper.

Serve chilled in individual dessert dishes, with extra banana slices and crisp vanilla wafers added just before serving. For another variation, explore Eagle Brand Creamy Banana Pudding.

Beverage Suggestions

Instant Pot Iced Tea: Serve unsweetened or lightly sweetened to balance the richness of the custard.

Editorial Disclaimer: This recipe is part of an independent Carter Family Recipes collection celebrating the cooking traditions associated with Dolly Parton. It may be an adaptation or independently developed interpretation rather than an exact reproduction of a previously published recipe. Carter Family Recipes is not affiliated with or endorsed by Dolly Parton, Rachel Parton George, Dollywood, or their representatives.