If you’ve ever been to a church potluck or Sunday supper in Tennessee, chances are you’ve seen banana pudding on the dessert table. Usually in a glass dish, with golden vanilla wafers peeking through creamy layers, and topped with a cloud of whipped topping — it’s the kind of dessert that disappears fast and always comes with a smile.

My version is inspired by my great-aunt from Memphis who swore by two things: real bananas and a homemade vanilla pudding. No shortcuts, no boxed mix — just simple ingredients and Southern patience. But don’t worry — it’s still easy enough to make on a weeknight, especially if you prep it the day before.

This classic banana pudding is smooth, comforting, and packed with layers of vanilla flavor. It’s nostalgic, creamy, and so good you might find yourself sneaking a spoonful straight from the fridge.

Ingredients for Tennessee Banana Pudding Recipe

• 3 cups whole milk

• ¾ cup granulated sugar

• ⅓ cup all-purpose flour

• ¼ teaspoon salt

• 3 egg yolks, lightly beaten

• 2 tablespoons unsalted butter

• 2 teaspoons vanilla extract

• 4–5 ripe bananas, sliced

• 1 box vanilla wafers (about 11 oz)

• 1½ cups whipped topping or whipped cream

How to Make Tennessee Banana Pudding Recipe

1. Make the pudding. In a saucepan over medium heat, whisk together sugar, flour, and salt. Slowly whisk in milk. Cook, stirring constantly, until thickened (about 10–12 minutes). Temper the egg yolks by whisking a bit of hot pudding into them, then return everything to the pot and cook 2 more minutes.

2. Add butter and vanilla. Remove from heat and stir in butter and vanilla. Let cool slightly.

3. Layer the pudding. In a 9x13 dish or trifle bowl, layer vanilla wafers, banana slices, and warm pudding. Repeat layers until ingredients are used up, ending with pudding.

4. Top and chill. Spread whipped topping over the top and refrigerate for at least 4 hours (or overnight) before serving.

Sarah’s Simple Tips

• Don’t skip the chill time. The pudding needs time to thicken and soak into the wafers.

• Use ripe, not overripe bananas. You want sweet flavor without mushiness.

• Serve in a glass dish. That way everyone can see the pretty layers.

Flavorful Conclusion

This Tennessee banana pudding is old-fashioned comfort at its best — sweet, creamy, and layered with love. Whether you’re bringing it to a gathering or making it “just because,” this Southern classic always delivers that perfect bite of nostalgia.

Nutrition (per serving, based on 10 servings):

Calories: 330
Fat: 12g
Saturated Fat: 6g
Carbohydrates: 50g
Sugar: 32g
Protein: 5g
Sodium: 190mg