Southern Born Banana Pudding

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This is an old-fashioned Southern banana pudding and the surprise is including some caramelized bananas! Plus I’m not really fond of meringue but by adding the marshmallow fluff to it – different texture and really delicious. This was featured in a newspaper column I write so check below for the recipe.

The Pudding

  • 3/4 cups sugar
  • 2 cups milk
  • 3 egg yolks, slightly beaten (set whites aside at room temp)
  • 4-1/2 tbsp flour
  • 1/4 tsp salt
  • 1 frozen small banana blended (in blender)
  • 4 caramelized bananas
  • 5 very ripe bananas cut into round slices
  • 1 tbsp vanilla
  • 2 tbsp butter
  • 1 box Nilla wafers


In the top of a double boiler, using med heat, mix the sugar, salt and flour. Slowly add the milk. With a whisk quickly blend in the slightly beaten egg yolks, and then stir well with wooden spoon. Add the blended frozen banana. Cook about 7 – 8 minutes or until thickened. (The secret ingredient of a frozen banana adds creamy texture and loads of flavor) (A sauce pan can be used to prepare the pudding, but stir constantly to avoid scorching and use lower heat). Remove from heat and add vanilla and butter. While the pudding is cooling prepare the Surprise.

The Surprise (Caramelized Bananas)

  • 3 tbsp butter
  • 4 tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • 2 tbsp banana liquor
  • 3 medium firm bananas cut into round slices


In a shallow pan dissolve the Brown Sugar and butter over medium heat; add liquor – the alcohol burns off; add ground cinnamon. Sauté 3 bananas cut into round slices until bananas are just starting to soften about 1-1/2 minutes. Quick and easy, but a wonderful surprise and a divine aroma as it cooks!

To assemble the Southern Born Surprise Banana Pudding:

Line the wafers in an oven -proof baking dish; alternate the bananas, and pudding, inserting the Surprise of caramelized bananas in the final top layer, ending with the Pudding. Top off with the meringue.

Marshmallow Meringue

  • 5 large egg whites
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract
  • 4 tbsp sugar
  • 1 (7-oz) jar marshmallow fluff


Place egg whites and cream of tartar in a cold mixing bowl; whip until frothy. Add vanilla and sugar, a tablespoon at a time, and whip until stiff. Fold in the fluff. Spread over pudding. Bake at 375 degrees for 6 minutes, or until the peaks have browned and the meringue is firm.

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