Banana pudding, especially made with Nilla vanilla wafers, is a beloved comfort dessert in the Southern United States. It originated in the early 20th century when Nilla wafers became widely available, offering a convenient, crunchy base that pairs perfectly with creamy custard and ripe bananas.

In the South, some families layer the pudding with whipped cream instead of meringue, while others add a splash of bourbon or rum. Some variations use crushed vanilla wafers on top for extra crunch, and a few recipes incorporate a layer of vanilla pudding mix for a firmer texture.

It is typically served chilled in a large glass or ceramic dish, garnished with extra crushed Nilla wafers and banana slices. It often appears at pot‑luck dinners, holiday meals, and church socials as a make‑ahead dessert that can be sliced and plated easily.

Banana pudding is a staple at family reunions, birthday parties, Easter gatherings, and church bake sales. Its simple preparation and crowd‑pleasing flavor make it a go‑to dessert for any festive Southern occasion.

The authentic recipe calls for Nilla vanilla wafers, fresh ripe bananas, a custard made with milk, egg yolks, sugar, flour, and vanilla extract, and a meringue topping of egg whites and sugar. Acceptable substitutes include other vanilla wafer brands, almond milk for a dairy‑free version, or aquafaba in place of egg whites.

Serve it alongside classic Southern sides like fried chicken, collard greens, or cornbread for a full meal contrast. For a sweet spread, pair it with peach cobbler or a slice of pecan pie.

Common errors include overheating the custard, which can cause curdling; under‑beating the egg whites, leading to a flat topping; and using over‑ripe bananas that become mushy. Follow the double‑boiler method, beat meringue to stiff peaks, and slice bananas just before layering.

A double boiler provides gentle, indirect heat that prevents the custard from scorching or curdling, ensuring a smooth, creamy texture. Direct heat can cause the eggs to scramble, ruining the custard’s silkiness.

Yes. Prepare the custard and assemble the layers up to the meringue, then cover and refrigerate for up to 24 hours. Add the meringue and bake just before serving, or bake the assembled pudding and store the cooled dessert in the refrigerator for 3‑4 days.

The YouTube channel All Wings Everything specializes in approachable, home‑cooked comfort food recipes, often focusing on classic Southern and American dishes with clear step‑by‑step demonstrations.

All Wings Everything emphasizes simplicity and minimal ingredient lists while still preserving authentic flavors. The host often shares personal family tips and practical kitchen hacks, making traditional Southern recipes feel accessible to everyday home cooks.