September 02, 2026
Hi Friends,
We're continuing our tribute to Dolly this week, and today's pick might be even more beloved than yesterday's.
If you ever got the chance to visit Dollywood, you know banana pudding was everywhere, and for good reason. Dolly grew up on it, and she never stopped making it the old fashioned way. Real custard, vanilla wafers, sliced bananas and a meringue baked until it's just golden on top. No instant pudding mix, no shortcuts.
It's the kind of dessert that shows up at every potluck, every Sunday dinner, every family reunion in the South, and it always disappears first.
So here's to Dolly, one more time, with the recipe a lot of us grew up eating too.
Happy Cooking,
Anisa
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visit here.
Photo: Dolly Parton's banana pudding, layered and topped with golden meringue
Today's Recipe Dolly Parton's Famous Banana Pudding | Serves 8 |
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Ingredients | ● | 5 to 6 bananas, sliced | | ● | 3 eggs, separated | | ● | 2 cups milk | | ● | 1 cup sugar, divided | | ● | 1/2 cup all-purpose flour | | ● | 4 tablespoons butter | | ● | 2 teaspoons vanilla extract, divided | | ● | Dash of salt | | ● | 1 (12-ounce) box vanilla wafers |
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Directions | 1 | Preheat oven to 350°F. | | 2 | In a medium pot, whisk together 3/4 cup sugar and the flour. Gradually stir in the milk, then the egg yolks and a dash of salt. | | 3 | Cook over medium heat, stirring constantly, until thickened, about 15 to 20 minutes. Remove from heat and stir in the butter and 1 teaspoon vanilla. | | 4 | Layer half the vanilla wafers, half the bananas, and half the pudding in a 2-quart baking dish. Repeat with the remaining wafers, bananas, and pudding. | | 5 | Beat the egg whites with the remaining 1/4 cup sugar and 1 teaspoon vanilla until stiff peaks form. Spread over the pudding, sealing the edges. | | 6 | Bake 15 to 20 minutes, until the meringue turns light golden. Chill before serving. |
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| Best made the night before, it gives the wafers time to soften into that classic banana pudding texture! |
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Anisa's Kitchen Hack:
Pick bananas that are ripe but still firm. Overripe ones turn mushy and brown fast under that meringue, and you want clean slices in every bite.
If you're making it ahead, a quick squeeze of lemon juice over the banana slices keeps them from browning before it hits the table.
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