Old Fashioned Banana Pudding
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 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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Helpful Kitchen Items:
Old Fashioned Banana Pudding
Servings: 12 servings
Calories: 384kcal
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 plus additional for garnishing
- 4 medium bananas 1/4-1/3 inch slices
- Meringue:
- 6 large 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 butter and 1 Tbsp of pure vanilla. Stir to combine, then 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 vanilla pudding custard. Repeat layers ending with pudding.
- Whip the 6 reserved egg whites with the vanilla extract and cream of tarter. Gradually beat in the granulated sugar.
- Whip for 3-5 minutes or until stiff peaks form. Spread the meringue on top of the banana pudding.
- Set the oven temperature to broil. Place the banana pudding into the oven and bake to toast the meringue until lightly golden brown. Rotate the dish as needed for even browning.
- Garnish the edge with vanilla wafers, if desired.
- Store tightly covered chilled in the fridge for up to 3 days.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 384kcal | Carbohydrates: 59g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 216mg | Potassium: 244mg | Fiber: 1g | Sugar: 40g | Vitamin A: 373IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
OH MY GOODNESS!!! I made your banana pudding yesterday and my husband and I tried it last night. We ate in silence for a few seconds… And I was thinking this has to be the best banana pudding I have ever eaten. And he was thinking the same! We pronounced it a keeper 🙂 thank you so much for sharing. It is truly wonderful.
Hi Teresa, I consider that high praise. Many thanks to you both!
So smooth and flavorful! Easy recipe to use. Just can’t beat old fashioned, homemade banana pudding!
Thanks Debi!
This brings back so many memories of my childhood, this was a Sunday staple for supper after Church in our little home at the end of the “holler”. So happy to make this for my family. Thanks so much for keeping the taste of true South alive, Melissa!
Hi Julie, this is a nostalgic recipe for me, too. I’m so happy you’ll be able to share it with your own family, thanks!
Im a Georgia girl….this is one of the the best banana pudding recipes! It took me back down memory lane of eating banana pudding in my grandma’s kitchen as a little girl😋😋😋😋😋
Thank you so much!
Excellent! I’ve used this recipe twice, and it tastes just like my grandma’s banana pudding!
My late mother was the Desert Queen. She passed before I was old enough to appreciate her gift and learn from her. Over the years, I have longed for “her” banana pudding. Each time I purchased, ordered, or made banana pudding, it missed the mark. This recipe is golden. It is delicious. Because I love bananas, I roasted my bananas.
Hi Chandra, what a sweet tribute to your Mom. Thank you so much, I consider that high praise.
This recipe is quite amazing! This is my first time making banana pudding, and omg! Initially, I was going to use instant pudding; however, my mom always makes the custard from scratch, so I felt compelled to locate a recipe. I followed the instructions for the custard, except I used whole milk for both the half and half and evaporated milk. Also, I used shortbread cookies, because my local grocer was out of Nilla Wafers (I suppose a lot of people were making BP, for Father’s Day)The outcome is still amazing! Thanks for this timeless classic dessert recipe!
Thank you!
You rock! ! Just purchase your cookbook on amazon! Thank you
Hi Sarah, thanks so much for picking it up!
What if I don’t have any half and half?
You can adapt with whole milk.
just like my mothers thank you.
I consider that high praise, it’s my pleasure.
OMG, DELICIOUS, just like my mom used to make!
Aww wonderful, thank you!
This recipe is a big hit!!! Every time I make it, it reminds me of my late mother-in-law. I double it in a 15 x 11 foil pan so the meringue has room to be beautiful. Love it!!!
I love that you double this, there’s no such thing as too much banana pudding. Thank you!
This pudding is amazing! I was wondering if you knew how to convert the vanilla pudding part to a chocolate pudding? I didn’t know if chocolate chips or cocoa powder would be best. Thanks!!
I’m glad you enjoyed this. You would need a chocolate custard, I do have a chocolate pie recipe in my recipe index that could adapt.
You say you need a 9 X 13 inch baking dish at 1st then you said layer in a 7 X 11 which is it?
Please follow the written recipe, the helpful items are only suggestions.
I don’t have any vanilla extract can I still make the pudding anyway
The custard is supposed to be vanilla. A good alternative would be banana extract. You can make banana pudding without vanilla but, it wouldn’t taste quite as good. I would recommend you wait to make until you have all of the ingredients.
What would be the difference between unsalted butter and salted butter?
You can use either for this recipe. If using unsalted add 1/4 tsp salt per stick of butter.
Omg I was a unsure but turned out great. Only thing I would change is cool the pudding before adding it to the wafers and bananas. I had to use whole milk as I did not have half and half.
If you choose to make the custard in advance, place it into a bowl and press plastic wrap on the surface, then chill. I’m glad you enjoyed it!
One of my all-time favorite desserts! Definitely a crowd pleaser!
I followed the directions, but the pudding scorched badly. Not wanting to waste the ingredients, I just continued on and am hoping after chilling that the burnt flavor might fade a bit.
If the pudding scorched the heat was too high. I doubt the burnt taste will mellow but, I hope it wasn’t too much.
So good and very easy! Fun getting the kids in on it too.
I haven’t had one of these in so long! I have to give this one a try!
This looks really good!