This Old Fashioned Banana Pudding is style of banana pudding my Mom and Gramma's made. It's made with a rich vanilla egg custard that's layered with vanilla wafers and slices of bananas then topped with a billowy homemade meringue that's like velvet on your tongue. The only difficult part about this vintage dessert is waiting for it to chill before eating.
How 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 banana pudding. Coming from a very large family, there were tables filled with the best of Southern food, but these particular dishes were standard fare. Absolute perfection.
Tips for Making Old Fashioned Southern Banana Pudding
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.
- What kitchen tools will I 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, I use an 11 x 7 inch dish. You'll need a mixer to whip the meringue and an offset spatula, knife or large spoon to spread the meringue on top.
- What ingredients will I need to make banana pudding from scratch? You'll need granulated sugar, evaporated milk, all purpose flour, butter, large eggs, half and half, vanilla extract, salt, cream of tarter to stabilize the whipped egg whites, vanilla wafers and fresh bananas.
- It's best to choose firm ripe bananas with no brown spots.
- If you'd like a larger batch of banana pudding, double the recipe and use a 13 x 9 inch or any shape 3 quart baking dish.
- Make sure the banana layers are fully covered with pudding and meringue to prevent browning of the banana slices.
- If you're concerned about oxidation, you can toss the banana slices with a small amount of fresh lemon juice prior to assembling.
- You can make this one day in advance, cover and chill before serving.
Other Banana Pudding Goodies to Try
Banana pudding in many forms should always be on the dessert menu. A few others you may enjoy:
- Banana Pudding Lush
- Chocolate Banana Pudding
- Banana Pudding Bread
- Banana Pudding Cookies from Two Peas and Their Pod
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Helpful Kitchen Items:
Old Fashioned Banana Pudding
- 1 12 oz can evaporated milk
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ⅛ teaspoon salt
- 6 large egg yolks reserve egg whites
- 2 ⅓ cup half & half
- 2 tablespoon butter
- 1 tablespoon pure vanilla extract
- 1 11 oz box vanilla wafers
- 4 medium bananas sliced
- 6 reserved egg whites
- 1 teaspoon pure vanilla extract
- ½ teaspoon cream of tarter
- 6 tablespoon granulated sugar
- In a medium-size mixing bowl, whisk together the evaporated milk, granulated sugar, flour and salt until dissolved.
- On the stove top in a heavy bottomed saucepan over medium-high, warm the evaporated milk mixture.
- In the same mixing bowl, whisk the egg yolks with the half & half. Whisk into the warmed evaporated milk mixture.
- Cook stirring constantly for 10-15 minutes over medium heat until the flour has cooked and the custard has thickened. Once thickened remove from the heat and whisk in 2 tablespoon of butter and 1 tablespoon of pure vanilla. Set aside
- Layer the bottom of a 7 x 11-inch oven safe dish with vanilla wafers. Top with banana slices. Cover with ½ of the custard. Repeat ending with custard.
- Whip the 6 reserved egg whites with the vanilla, and cream of tarter. Sweeten with granulated sugar.
- Whip for 3-5 minutes or until stiff peaks form. Spread the meringue on top of the banana pudding.
- Set the oven to broil to toast the top until golden.
- Garnish the edge with vanilla wafers, if desired.
- Store chilled.
- If you'd like to garnish the edge with vanilla wafers, separate out the amount needed to rim the dish before assembling the banana pudding. Use the rest in the dish.
- Make a double batch to fill a 13 x 9 inch dish
Martha G. Mercado
Is it ok to add the meringue while the custard mixture is still hot, or will it melt?
You can add the meringue while the custard is still warm, sure.
Hi Melissa, I'd like to elevate the presentation and make individual puddings in soufle cups. How do you recommend adjusting the time & temp to pull this off?
I've never had banana pudding and am making it for the first time for a sweet date that requested it!!
Since the only thing that goes into the oven is at the very end to brown the meringue, just watch it. Once assembled and topped with meringue place the ramekins on a sheet pan and under the oven broiler per the recipe and toast until it's golden. Don't walk away and turn the pan for even browning.
I don’t have a 11x7 pan and don’t want to double it. Can I still use a 9x13 pan?
The layers will be thinner in a larger pan or dish. If that's not an issue then, yes you can.
This is the best banana pudding recipe that I have ever made.
So simple but at the same time very delicious. This is a keeper and will most definitely be making this again and again. Thanks for sharing your recipe..
I'm so happy you enjoyed it, thanks!
Best banana pudding ever!!! Thank you so much for this recipe. My boyfriend’s mom passed away 15 years ago and he has never had a banana pudding that tasted as good as hers since. And this one did it for him he even said it was better. Thanks again Melissa you rock!!!
Hi Jessica, oh my goodness thank you for sharing such a sweet sentiment. I'm so happy you all loved it!
Can you make this a few days ahead of an event and then bake it the day of? Do the bananas brown?
Banana pudding should not be made a few days prior to serving. The bananas will brown, yes.
This is the best banana pudding I have ever eaten - it is rich and creamy !! Look no further - this is the perfect recipe , whether you eat it hot or cold!! Thank you for posting it!!
Thank you so much!
Recipe is spot on.
I add one non-traditional ingredient. Add shavings from either s milk or dark chocolate bar into the meringue before baking it. It's a very subtle flavor addition plus adds to the visual appeal of the golden meringue with the flecks of melted chocolate.
There are NEVER leftovers...😎👍
I'm so happy you loved this, thanks!
This is the real deal banana pudding. Not knocking those who make it with whipped cream but this right here is the bomb! I LOVED this old school recipe and I thank you so much for sharing it!
I'm so happy you loved this, thanks!