Banana pudding may look like a humble Southern dessert, but in certain circles, it’s a hill people are willing to die on. Specifically, the hill in question is whether or not the pudding part should be cooked from scratch on the stovetop… or mixed cold from a box.

Now, as a lifelong fan of banana pudding—and as someone raised by a Mississippi mama who would sooner serve unsweet tea than admit the instant kind is acceptable—I can honestly say: I like both. I do. But in my family, the idea of skipping the stovetop and going straight for instant pudding is, well… heresy. An abomination. A betrayal of the banana pudding code.

Still, let’s be real: younger generations (and many tired moms, busy aunts, and clever potluck pros) often go for the quicker version. And honestly? It’s tasty. I have a dear friend who has used this simple no-cook recipe for years, and it gets rave reviews every time she brings it to a gathering. Sweetened condensed milk, whipped topping, and pudding mix come together to make a fluffy, creamy dream. No heat, no fuss, no regrets.

And yet… there’s something undeniably special about the old-school, stovetop-cooked version. Years ago, I edited a story for another magazine (my buddies at Guideposts) about a small Alabama town that served this traditional banana pudding to a group of Chinese businessmen visiting on a scouting trip. The dessert sealed the deal. They were so charmed, they ended up opening a factory nearby—bringing jobs, growth, and a powerful endorsement for Southern hospitality (and dessert diplomacy).

I’ve tried it myself, and I can tell you: it’s magic. Warm, rich, made with real eggs, and topped with a cloud of meringue that browns beautifully in the oven. Even if you’re not a meringue fan (guilty), it’s hard not to fall for those golden peaks and the satisfaction of watching them puff and toast to perfection.

So here we are: two wildly different methods. One quick and cool, the other warm and classic. Both delicious. Both beloved. But only one may win the title of banana pudding supremacy in your kitchen.

So tell us: Which team are you on? Team Cooked or Team No-Cook?
Share in the comments below or join the debate on Instagram and Facebook. Bonus points if you post pics of your pudding (and double bonus if Grandma made it).

Hoping your day is sweeter than either version!

Ginger