Banana pudding is layered Nilla wafers, sliced bananas and vanilla custard, topped with meringue or whipped cream, the canonical Birmingham barbecue dessert.

Banana pudding became the canonical Southern barbecue dessert through the 20th century, with Nilla wafers (Nabisco, since 1898) and the post-war condensed-milk shortcut recipe popularized through the 1950s and 1960s. Saw's BBQ runs the canonical Birmingham version with crushed Nilla wafers on top; Niki's West runs the steam-table cafeteria version with custard and whipped cream. Eagle's Restaurant in Smithfield runs a soul-food version with meringue.

Where to eat Banana pudding in Birmingham

3 editor picks for Banana pudding in Birmingham, ranked by editorial score. All Birmingham signature dishes · Banana pudding across every city.

Make it at home

Serves 82 hrEasy

Ingredients

  • 400g vanilla wafers (Nilla wafers if available)
  • 5 ripe bananas, sliced
  • 1 box (96g) instant vanilla pudding mix
  • 480ml whole milk
  • 1 can (397g) sweetened condensed milk
  • 240ml heavy cream
  • 2 teaspoons vanilla extract

Method

  1. Whisk the pudding mix with the whole milk in a bowl until smooth. Whisk in the condensed milk and refrigerate 30 minutes.
  2. Whip the heavy cream with vanilla extract to soft peaks.
  3. Fold half the whipped cream into the pudding mixture.
  4. In a clear glass trifle dish, layer wafers, banana slices and pudding three times.
  5. Top with the remaining whipped cream and a final layer of crushed wafers.
  6. Refrigerate at least 1 hour to let the wafers soften, then serve cold.

Editor tip. Use ripe bananas with brown spots; the canonical version softens overnight as the wafers absorb the custard.

Common allergens: Dairy, Eggs, Gluten.