Old Fashioned Banana Pudding
This Old Fashioned Banana Pudding is made with a rich homemade vanilla egg custard that’s layered with vanilla wafers and slices of bananas. It’s topped with a billowy meringue that’s absolute perfection.
Easy 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. The only difficult part about this vintage dessert is waiting for it to chill before eating. How to make simple Old Fashioned Banana Pudding: (Scroll down for full printable recipe.)
- Make the Vanilla Custard – Whisk together the evaporated milk, granulated sugar, flour and salt until dissolved.
- Warm – On the stove top in a heavy bottomed saucepan over medium-high, warm the evaporated milk mixture.
- 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 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 butter and vanilla extract. Set aside
- Assemble- Layer the bottom of an 11×7-inch oven safe dish with vanilla wafers. Top with banana slices. Cover with 1/2 of the vanilla custard. Repeat layers ending with custard.
- Meringue – Whip the reserved egg whites with 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.
- Toast the Meringue – Set the oven to broil. place banana pudding into the oven toasting under the broiler until golden. Rotate as needed for even browning.
- Vanilla Wafers – Garnish the edge with vanilla wafers, if desired.
How to Make the BEST Old Fashioned Southern 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.
- Kitchen tools 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, I use an 11×7 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 or soft spots when gently squeezed. Cut into 1/4-1/3 inch rounds.
- If you’d like a larger batch of banana pudding, double the recipe and use a 13×9 inch or any shape 3 quart baking dish.
- Make sure the banana layers are fully covered with pudding and the whipped meringue to prevent oxidation and browning of the banana slices.
- Use a full 11 ounce box of vanilla wafers.
- If you’re concerned about oxidation, you can also toss the banana slices with a small amount of fresh lemon juice prior to assembling.
- You can make this banana pudding recipe one day in advance then cover and chill until serving.
- Store Old Fashioned Banana Pudding chilled in the refrigerator for up to 3 days.
More Banana Desserts to Make
Banana pudding in many forms should always be on the dessert menu. A few others you may enjoy:
- 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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Helpful Kitchen Items:
Old Fashioned Banana Pudding
Ingredients
- 1 12 oz can evaporated milk
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/8 tsp salt
- 6 large egg yolks reserve egg whites
- 2 1/3 cup half and half
- 2 Tbsp butter
- 1 Tbsp pure vanilla extract
- 1 11 oz box vanilla wafers
- 4 medium bananas sliced
- Meringue:
- 6 reserved egg whites
- 1 tsp pure vanilla extract
- 1/2 tsp cream of tarter
- 6 Tbsp granulated sugar
Instructions
- 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 and 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 an 11×7-inch oven safe dish with vanilla wafers. Top with banana slices. Cover with 1/2 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. Place the banana pudding into the oven and toast the meringue until lightly golden. Rotate the dish as needed for even browning.
- Garnish the edge with vanilla wafers, if desired.
- Store chilled.
Notes
- 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 13×9 inch dish
Seriously a classic favorite dessert recipe. YUM.
Love recipes like mom and gramma made!
Such a classic! Beautiful textures and flavors.
Perfectly done in the most classic way. Yum!
I loved this.
oh my! Such a dreamy recipe. Banana pudding is my all-time favorite American dessert. I am so glad I found this recipe. Thanks for sharing.
PS: The video is SOOOO helpful.
Have you ever subbed cornstarch for flour?
Some people do make this with cornstarch, yes you can, if you prefer.
Can you regular milk instead of half and half ???
Regular milk will work BUT, it does change the texture and richness of the pudding.
I am planning on making this for Easter. I was wondering if I can the ingredients the night before store in the frig separated. Then the next morning assemble it then broil it. is this possible? Or does the custard need to be made the same day? Thank you, Heather
Hi Heather, it’s really best to make and assemble this in one fell swoop. That said, you could possibly wait to top it with the meringue the day you plan on serving it.
Would you recommend making this the night before or morning of being served?
You can make this the night before, if you like. As with all things containing fresh bananas they can turn color a bit. If you have concerns then the morning you plan to serve it later in the day is ideal.
DipMy mom always dipped her Bananas in lemon juice. It will them from Browning or at least slow them down. You can did apples also. Good Luck.
Denny,
Can you make this, store in refrigerator and serve next day or will the meringue not hold up that long?
You can make this in advance, sure.
Just Wanted To Pop in and See if There Was anything I Needed to Know before I fix My Banana Pudding. I made 13-this past Christmas. You think Someone around here likes them? ???? It doesn’t matter how many I make lately, I still seem to Forget Something. I have what they Call Some-Timers. Sometimes I Remember and Sometimes I don’t. Have it all up in the Noggin. ????I didn’t See this Little Tip I’ll Share with Yall maybe everyone knows already. They sure don’t know this one Around Here-If they do they sure not using it. I can’t help but get tickled when I hear these Ladies Crawling-Thats Like Nagging and Bitching and No they aren’t wiggling in the Floor. They’ll Say T-How Come We have these old Black Nanners in here and We Bought ours same day you ????Bought-????Yoursss??. I’ve Never told them. I just say Well Sir-that beats all don’t It Girls.? Today I decided to Tell Somebody cause I’m Fixing to Cook For Our Pastor and his Family. If them old Nags read this they’ll know it was me! God Love’em.. HERE IT IS-DON’T EVER,EVER,ASSEMBLE YOUR BANANA PUD. AND THEN STICK IT IN THE FRIDGE IF ITS NOT-TETOTALLY COOL- IF YOU DO YOU TOO SHALL HAVE THE UGLY BLACK NANNERS UPON SERVING YOUR SOUTHERN B.PUD-AND WITH EACH TICK OF THE TOCK-THEY’LL GET WORSE BEFORE THEY STOP. NO ONE GOES FOR SECONDS TO THE BLACK NANNER PUD. AND THATS OK TO IF YOU WANT TO HAVE LEFT OVERS. ????✌Happy Easter!????????
if you spritz you sliced nannas with lemon, lime or pineapple juice before putting them in/on your cakes, pies or puddins they wont turn brown and yucky, and be careful with the amount you spay you don’t want to change the taste of the nannas. My granny showed me this when I was a lil one.
I make old timmy custards taught by my grandmoter and aunt. Seems now I can’t keep the topping from falling apart after its cut any helpful suggestions
Meringue toppings are notorious for this so don’t feel bad. Make sure it’s stabilized using cream of tarter prior to frosting the top. You might experiment also with cooling the custard first before topping with the meringue to see if it makes a difference.
Om Nom Nom!!! This is the same recipe my grandma used…. custard is SOOOO much better than instant pudding. Made it for my kids, first time they ever had REAL banana pudding and they went crazy! Thanks for reminding me of how good food can be. Just takes a few minutes longer, but the taste is totally worth it!!
Love it! Thanks for letting me know and yes, this is the classic way to make it. That custard….
Excellent. I have made this many times. I only changed one thing. I added an additional cup of sugar to make it 2 cups to offer a little more sweetness. I also make my own meringue by whipping egg whites and adding sugar, no tartar. With the addition of one extra cup of sugar, this banana pudding recipe gets rave reviews and is the only recipe I use.
Hi Connie, that’s not too bad a deal, go for it! ☺
Whisk the flour into the evaporated milk with the sugar and salt.
Banana pudding is one of my favorites! My family doesn’t like it as much as I do so I useually get to eat most of it! This version looks delicious, thanks so much Melissa!
Where & at what point do you add the flour?
The flour is added in with the milk and eggs to make “pudding”.