Banana pudding is the layered Southern dessert of vanilla custard, sliced bananas and Nilla wafers, often topped with whipped cream or meringue and served.

Banana pudding emerged in the late 19th century when bananas became affordable through the Southern port trade with United Fruit Company shipments from Central America. Nabisco's 1903 introduction of Nilla wafers cemented the canonical layered presentation, and the dish remains the standing Carolina dessert at BBQ counters and church suppers. Charlotte's Mert's Heart and Soul and Lupie's Cafe run the canonical Charlotte versions.

Where to eat Banana pudding in Charlotte

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

  • Sweet Lew's BBQ

    Order A two-meat plate of pork shoulder and brisket with house sausage and a side of mac.

    Lewis Donald's Sweet Lew's BBQ in Belmont is the counter-service barbecue room running wood-smoked pork shoulder, brisket and house sausages since 2018.

    DetailsDirections

  • Mert's Heart and Soul

    Order Fried chicken, collards and the mac and cheese; the canonical Mert's plate.

    Mert's Heart and Soul on N College Street is uptown Charlotte's longest-running soul food room, with a fried-chicken-and-collards plate that draws a crowd.

    DetailsDirections

More places near Sweet Lew's BBQ and Mert's Heart and Soul

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 84 hrEasy

Ingredients

  • 100g granulated sugar
  • 40g cornflour
  • Half teaspoon salt
  • 750ml whole milk
  • 4 egg yolks
  • 2 tablespoons butter
  • 1 tablespoon vanilla extract
  • 5 ripe bananas, sliced 1cm thick
  • 1 box Nilla wafers (about 300g)
  • 250ml double cream, whipped to soft peaks

Method

  1. Combine the sugar, cornflour and salt in a saucepan. Whisk in the milk gradually.
  2. Cook over medium heat, stirring constantly, until the mixture thickens to a custard, about 8 to 10 minutes.
  3. Whisk a ladle of the hot custard into the egg yolks to temper, then pour the eggs into the pan, stirring constantly.
  4. Cook 2 more minutes until thick. Remove from heat. Stir in butter and vanilla.
  5. Layer in a serving dish: wafers on the bottom, sliced bananas, half the custard. Repeat layers. Finish with custard.
  6. Refrigerate 4 hours. Top with whipped cream just before serving.

Editor tip. Don't slice the bananas until the custard is ready to layer. They oxidise fast and brown ruins the look.

Common allergens: Gluten, Dairy, Eggs.