This Old Fashioned Banana Pudding is made with a rich homemade vanilla egg custard pudding that’s layered with vanilla wafers and banana slices. It’s topped with a billowy homemade meringue that’s absolute perfection.

Ingredients to Make Old Fashioned Banana Pudding Recipe

My obsession with banana pudding began at a very young age. It was an absolute must on the dessert menu at every single special event or family gathering that we had, without exception. When the beginning stages of an upcoming family gathering was in the works I can remember the cooks planning, who would be making the fried chicken, who was going to bring the meatloaf, the sweet tea and the best banana pudding recipe. Coming from a very large family, there were tables filled with the best of Southern food, but these particular dishes were standard fare. The only difficult part about this scratch made vintage dessert is waiting for it to chill before eating. Ingredients you’ll need to make Old Fashioned Banana Pudding: (Scroll down for full printable recipe card.)

Bananas – Four firm bananas sliced into rounds.
Vanilla Wafers – One box of Nilla wafers. (Plus additional for garnishing).
Liquid – Evaporated milk and half and half forms the base of the vanilla pudding.
Sugar – Granulated sugar for sweetness.
Flour – All-purpose flour thickens the pudding.
Eggs – Six large eggs separated. The egg yolks are for the pudding and the egg whites for the meringue.
Salt – Salt balances the sweetness and enhances the flavor.
Butter – Butter for richness.
Flavoring – Pure vanilla extract amps up the flavor.
Meringue – Large egg whites, vanilla extract, cream of tarter and granulated sugar.

What Kind of Milk is Best for Banana Pudding?

That depends solely on the recipe. You can use whole milk, half and half or light cream. This banana pudding recipe uses a combination of evaporated milk and half and half for a rich texture and taste.

how to make Old Fashioned Banana Pudding

How to Make the BEST Old Fashioned Banana Pudding Recipe

I make many many variations of Southern homemade banana pudding. Meringue is traditionally how classic old fashioned banana pudding is finished and for this recipe I wanted to stay true to that tradition. Some cooks prefer whipped cream. You can’t go wrong either way this classic Southern dessert is pure comfort.

Make the Vanilla Custard – Whisk together the evaporated milk, granulated sugar, flour and salt until dissolved.
Cook – On the stove top in a heavy bottomed saucepan over medium-high, warm the evaporated milk mixture.
Combine Egg Yolks and Half and Half – In a small mixing bowl, whisk the egg yolks with the half and half. Whisk into the warmed evaporated milk mixture.
Cook the Pudding – Cook stirring constantly over medium heat until the custard has thickened.
Add Butter and Vanilla Extract – Whisk in butter and vanilla extract.
Assemble – Layer the bottom of a casserole dish with vanilla wafers, banana slices and 1/2 of the vanilla custard. Repeat layers ending with custard.
Meringue – Whip the reserved egg whites with vanilla and cream of tarter and sugar until stiff peaks form. Spread the meringue on top of the banana pudding.
Toast the Meringue – Set the oven to broil. Place banana pudding into the oven and bake to toast until golden.
Garnish – Arrange vanilla wafers along the edge.

Tips for Making Southern Banana Pudding

Kitchen Equipment You’ll Need to Make Southern Banana Pudding: For this recipe you’ll need a large heavy bottomed saucepan, mixing bowls, a whisk, measuring cups and spoons, a 2 quart baking dish in any shape pan. I used an 11×7-inch dish. You’ll need a stand mixer or a hand mixer to whip the meringue and an offset spatula, knife or large spoon to spread the meringue on top.
Use Fresh Bananas: It’s best to choose firm ripe bananas with no brown spots or soft spots when gently squeezed. Cut the slices into 1/4-1/3 inch thick rounds.
Double the Recipe for More Servings: If you’d like a larger batch of banana pudding, double the recipe and use a 13×9-inch baking dish or any shape 3 quart baking dish.
Fully Cover the Bananas: Make sure the banana layers are fully covered with pudding and the whipped meringue to prevent oxidation and browning of the banana slices.
Have Extra Vanilla Wafers: Use a full 11 ounce box of vanilla wafers for the banana pudding then have extra on hand to decorate the edge, if needed.
Make-Ahead Tip: You can make this banana pudding recipe one day in advance then cover with plastic wrap and keep chilled until serving.

Recipe Variations

Vanilla Wafers: You could use sugar cookies or shortbread cookies in place of vanilla wafer. Pepperidge Farm Chessmen Cookies are a popular alternative.
Lemon Juice: If you’re concerned about oxidation and browning of the bananas, you can toss the banana slices with a small amount of fresh lemon juice prior to assembling.
Whipped Cream: Old fashioned banana pudding is typically covered with meringue as seen in this recipe. You may opt to use Cool Whip or fresh whipped cream, instead.
Double Batch: To fill a 13×9-inch dish, double the recipe.
Trifle Bowl: You can layer this banana pudding recipe in a trifle bowl, too. In order to have enough, double the ingredients depending on the size of the bowl.

Storage and Leftovers

Leftovers: Store Old Fashioned Banana Pudding in an airtight container or plastic wrap chilled in the refrigerator for up to 3-4 days.
Freezing: I don’t recommend freezing banana pudding. Make it and enjoy!

More Banana Desserts to Make

This Best Banana Cake recipe is topped with cream cheese frosting.
This decadent Banana Pudding Lush is a spinoff of a favorite.
Take a walk on the wild side with this recipe for homemade Chocolate Banana Pudding.
Banana Chocolate Chip Muffins for an any time of day sweet fix.
Thick and delicious Banana Pudding Bread.
Start your morning with a stack of Banana Pancakes.
Homemade Banana Pudding Cheesecake.
Bananas Foster Crisp with vanilla ice cream is simply delicious.
Banana Split Kabobs from Bellyful are great for snacking.

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