This Old Fashioned Banana Pudding is style of banana pudding my Mom and Gramma's made. 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.
My Lifelong Love of Banana Pudding
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.
Meringue or Whipped Cream?
I make many many variations of 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.
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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 tsp salt
- 6 large egg yolks reserve egg whites
- 2 ⅓ cup half & half
- 2 Tbsp butter
- 1 Tbsp pure vanilla extract
- 1 11 oz box vanilla wafers
- 4 medium bananas sliced
- 6 reserved egg whites
- 1 tsp pure vanilla extract
- ½ tsp cream of tarter
- 6 Tbsp 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 Tbsp of butter and 1 Tbsp 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