This Dolly Parton-inspired banana pudding is my take on the old-fashioned Southern dessert she helped make famous. It layers bananas and vanilla wafers with a rich homemade vanilla pudding, then gets finished with a fluffy golden meringue on top. It’s creamy, nostalgic, and perfect for holidays, Sunday dinners, or any time you want a classic banana pudding made from scratch.
Why I Love This Dolly Parton Banana Pudding
After making Dolly Parton's cuppa cuppa cake, I knew I wanted to make another recipe inspired by her. Watching the Emmy tribute brought all of that back to mind, and banana pudding felt like the perfect next dessert to make in her honor. So I got to work and used her iconic banana pudding recipe as inspiration.
I love that this version tastes so old-fashioned and comforting. Instead of instant pudding and whipped topping, it’s made with a cooked vanilla pudding, layers of bananas and vanilla wafers, and a fluffy baked meringue on top. It’s a classic Southern dessert that's perfect for special family dinners, holidays, or serving to a crowd.
The Story Behind Dolly Parton's Banana Pudding
Banana pudding actually has a real connection to Dolly and her family. Back in 2016, Dolly shared her mother’s banana pudding recipe while filming at Dollywood and talked about eating it growing up in Tennessee. Most of the ingredients came from her family’s farm, while the bananas came from neighbors, which made the dessert something special when they had it.
Her family’s version is the old-fashioned Southern kind made with vanilla wafers, sliced bananas, homemade pudding, and a golden meringue topping. Dolly’s love for banana pudding even carried over into her later baking line with Duncan Hines, which included a banana cake mix and Banana Puddin’ Cake recipe.
Ingredients You'll Need
For the Pudding:
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 2 ½ cups milk
- 1 large egg
- 3 large egg yolks
- Vanilla extract, to taste
- Pinch of salt
- 4 tablespoon cold unsalted butter
For the Layers:
- 4 bananas, sliced
- Vanilla wafers
For the Meringue:
- 3 large egg whites
- 2 tablespoon granulated sugar
Ingredient Notes That Make This Old Fashioned Banana Pudding Better
- Milk. Whole milk works best for a rich, creamy homemade pudding. Lower-fat milk will work, but the pudding won’t be quite as rich.
- Eggs and egg yolks. The whole egg and extra yolks help thicken the pudding and give it a smooth, custardy texture. Save the egg whites for the meringue topping.
- Vanilla wafers. Use enough to create full layers between the bananas. As the pudding sits, the wafers soften and soak up some of the vanilla pudding.
- Bananas. Use ripe bananas that are yellow with a few brown spots. They’ll be sweet and flavorful without being so soft that they turn mushy in the pudding.
- Cold butter. Stirring the butter into the hot pudding at the end adds richness and gives it a smooth finish.
- Egg whites. Make sure your mixing bowl and beaters are completely clean and dry before making the meringue. Even a little grease can make it harder for the whites to whip properly.
How to Make Dolly Parton's Banana Pudding
Step 1: Make the Vanilla Pudding
In a medium saucepan, whisk together the sugar, flour, and salt. Slowly whisk in the milk until smooth. In a separate bowl, whisk the whole egg and egg yolks together. Place the saucepan over medium heat, then gradually whisk in the egg mixture. Cook, whisking constantly, until the pudding thickens and turns smooth and creamy.
Step 2: Finish the Pudding
Remove the pudding from the heat and stir in the vanilla. Add the cold butter and stir until completely melted and incorporated. Let the pudding cool for a few minutes.
Step 3: Layer the Bananas and Wafers
Preheat the oven to 350°F. Arrange a layer of sliced bananas in an oven-safe baking dish, then add a layer of vanilla wafers. Repeat with another layer of bananas and wafers.
Pour the slightly cooled banana pudding mixture evenly on top of the bananas and vanilla wafers.
Step 4: Make the Meringue
Add the egg whites to a clean mixing bowl and beat until soft peaks form. Gradually add the sugar and continue beating until the meringue is thick, glossy, and holds stiff peaks. Spread the meringue over the pudding, making sure it reaches all the way to the edges of the baking dish.
Step 5: Bake
Bake on the upper rack for 10-15 minutes, or until the meringue is lightly golden brown. Keep an eye on it toward the end since the top can brown quickly. Let the banana pudding cool slightly before serving warm, or refrigerate it and serve chilled.
My Tips for The Best Banana Pudding
- Keep the pudding over medium heat. Higher heat can thicken the outside of the mixture too quickly and cause the eggs to curdle. If it starts thickening too fast, turn the heat down slightly and keep whisking.
- Whisk constantly as the pudding thickens. Pay extra attention to the bottom and corners of the saucepan so nothing sticks or cooks unevenly.
- Take the pudding off the heat once it’s thick and creamy. It will continue to thicken as it cools, so don’t keep cooking it until it becomes overly stiff in the saucepan.
- Pour the pudding over the layers while it’s still warm. The warm pudding starts softening the vanilla wafers and helps all the layers come together as the dessert sits.
- Spread the meringue all the way to the edges. Make sure it touches the sides of the baking dish instead of leaving gaps around the pudding. This helps seal the topping and gives you a more even layer.
- Watch the meringue closely in the oven. You’re only looking for a lightly golden top. Once it starts browning, it can darken quickly.
- Give it time to set before serving. You can eat banana pudding slightly warm, but chilling it gives the pudding more time to firm up and lets the vanilla wafers soften into that classic banana pudding texture.
Dolly Parton Banana Pudding FAQs
Is this Dolly Parton’s original banana pudding recipe?
This recipe is my take on Dolly Parton’s old-fashioned banana pudding. Her recipe was the inspiration, but I made a few adjustments to the ingredients and measurements after making it at home.
What makes old-fashioned banana pudding different?
Old-fashioned banana pudding is made with a cooked homemade pudding rather than instant pudding mix. It’s layered with sliced bananas and vanilla wafers, then traditionally finished with a baked meringue topping instead of whipped cream.
Can I make banana pudding ahead of time?
Yes. In fact, making it ahead gives the vanilla wafers time to soften and absorb some of the pudding. You can prepare it the day before, refrigerate it once cooled, and serve it chilled the next day.
Why didn’t my homemade pudding thicken?
The pudding needs enough time over medium heat for the flour and eggs to thicken the milk. Keep whisking as it cooks and wait until it has a thick, creamy consistency before removing it from the heat. It will also continue to firm up as it cools.
Can I make this without the meringue?
Yes. You can leave off the meringue and serve the banana pudding as-is, or top the chilled pudding with whipped cream instead. The baked meringue gives it the more traditional old-fashioned finish.
How do I keep the bananas from turning brown?
Make sure the banana slices are well covered by the pudding instead of leaving them exposed to air. I also recommend assembling the dessert close to when you plan to serve it rather than slicing the bananas far in advance.
Is banana pudding better warm or cold?
Either works. Freshly made banana pudding can be served slightly warm, but I prefer it chilled because the pudding firms up and the vanilla wafers have time to soften into the layers.
How long does homemade banana pudding last?
Store leftover banana pudding covered in the refrigerator for up to 3-4 days. The wafers will continue to soften as it sits, so I think the texture is best within the first couple of days.
Southern-Style Desserts to Try Next
- Dolly's Cuppa Cuppa Cake
- Biscoff Banana Pudding
- Pecan Pie Dump Cake
- Sweet Potato Pie with Condensed Milk
- Dollywood Cinnamon Bread
Dolly Parton's Banana Pudding
This Dolly Parton-inspired banana pudding is my take on the old-fashioned Southern dessert she helped make famous. It layers bananas and vanilla wafers with a rich homemade vanilla pudding, then gets finished with a fluffy golden meringue on top. It’s creamy, nostalgic, and perfect for holidays, Sunday dinners, or any time you want a classic banana pudding made from scratch.
Ingredients
Pudding:
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 2½ cups milk
- 1 large egg
- 3 large egg yolks
- Vanilla extract, to taste
- Pinch of salt
- 4 tablespoon cold unsalted butter
Layers:
- 4 bananas, sliced
- Vanilla wafers
Meringue:
- 3 large egg whites
- 2 tablespoon granulated sugar
Instructions
- In a medium saucepan, whisk together the sugar, flour, and salt. Gradually pour in the milk while whisking until smooth.
- In a separate bowl, whisk together the whole egg and egg yolks until completely combined.
- Place the saucepan over medium heat. Gradually whisk the egg mixture into the milk mixture and continue cooking, whisking constantly, until the pudding becomes thick and creamy.
- Remove from the heat and stir in the vanilla extract. Add the cold butter and stir until completely melted and the pudding is smooth. Let cool slightly.
- Preheat the oven to 350°F (175°C). In an oven-safe baking dish (I used an 11x8 but any size works), arrange a layer of sliced bananas followed by a layer of vanilla wafers. Repeat with another layer of bananas and wafers, then set aside.
- Add the reserved egg whites to a clean bowl. Beat with an electric mixer until soft peaks begin to form. Gradually add the sugar and continue beating until the meringue forms stiff, glossy peaks.
- Pour the warm pudding evenly over the banana and vanilla wafer layers, spreading it into the corners of the dish.
- Spoon the meringue over the pudding and spread it all the way to the edges.
- Bake on the upper rack at 350°F (175°C) until the meringue is lightly golden brown, about 10–15 minutes, watching closely toward the end.
- Let the banana pudding cool slightly before serving, or refrigerate and serve chilled.
Nutrition Information:
Serving Size:
1 large scoopAmount Per Serving: Calories: 302Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 2gCholesterol: 52mgSodium: 474mgCarbohydrates: 48gFiber: 2gSugar: 39gProtein: 5g
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