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Tennessee Banana Pudding

Tennessee's Banana Pudding

So revered is banana pudding in Tennessee, that each October the city of Centerville dedicates a weekend-long festival to this nostalgic dessert. Most grandmothers have a family recipe, but it's generally a heady combination of velvety custard, vanilla wafer and layers of fresh bananas, topped with either whipped cream or meringue.

Where to find it:

Don't be deterred by the exterior of Cozy Corner in Memphis, with its peeling paintwork and rusty Coca-Cola signage - the gooey banana pudding here is the stuff of local legend.

Banana Pudding Recipe:


  • 4 bananas peeled and sliced
  • Vanilla wafers (I use about 50 wafers to make this pudding)
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 cup regular or 2% milk
  • 1 1/2 cups evaporated milk
  • 4 egg yolks
  • 1 teaspoon vanilla flavouring

Meringue for Pudding

  • 4 egg whites
  • 1/2 cup sugar
  • 1 teaspoon vanilla flavouring


  1. In a medium bowl, slice bananas and sprinkle with lemon juice to keep them from turning black. In a 2 quart casserole dish layer the vanilla wafers and bananas. (I use 10 of the wafers to go around the side of the bowl just because I think it is pretty this way). In a saucepan on top of the stove with a whisk mix together the sugar, salt, flour, egg yolks, regular and evaporated milk. Cook on medium heat, stirring continuously with whisk, about 7 or 8 minutes until thickens. (It will burn very easily so be sure to stir) Remove from stove and stir in vanilla flavouring. Pour over wafers and bananas.

Instructions for Meringue

  1. Beat egg whites on high until stiff and peaks form. Add sugar and vanilla and beat into egg whites. Spread over pudding and bake in 350 degree oven until browned.

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