Best Old Fashioned Banana Pudding Recipe

There’s nothing quite like the nostalgic taste of Old Fashioned Banana Pudding. This Southern classic has been a staple at family gatherings and Sunday dinners for generations. It’s creamy, comforting, and made from scratch — just like Grandma used to make.

The layers of homemade vanilla custard, fresh bananas, and crunchy vanilla wafers come together under a cloud of light, golden meringue. Whether served warm or chilled, this dessert is a timeless favorite.

1. Old Fashioned Banana Pudding Recipe (Yield: 10 Servings)

Ingredients

For the Pudding

• 4 ripe bananas, peeled and sliced
• About 50 vanilla wafers
• ¾ cup sugar
• ¼ teaspoon salt
• ¼ cup all-purpose flour
• 1 cup regular or 2% milk
• 1 ½ cups evaporated milk
• 4 egg yolks (reserve whites for meringue)
• 1 teaspoon vanilla flavoring

For the Meringue

• 4 egg whites
• ½ cup sugar
• 1 teaspoon vanilla flavoring

Instructions

Step 1. Prepare the Custard Base

In a medium saucepan, combine sugar, salt, and flour. Whisk to blend evenly.

Slowly pour in the regular milk and evaporated milk, whisking continuously to prevent lumps.

Place the saucepan over medium heat and stir constantly until the mixture starts to thicken — about 6–8 minutes.

In a small bowl, lightly whisk the egg yolks. Gradually add a small amount of the hot milk mixture into the yolks (about ¼ cup) while whisking. This step tempers the eggs so they don’t scramble.

Pour the tempered yolks back into the saucepan and continue cooking, stirring constantly, until the custard becomes thick and smooth. This usually takes another 3–5 minutes.

Remove from heat and stir in 1 teaspoon of vanilla flavoring. Set aside to slightly cool.

Step 2. Layer the Banana Pudding

Preheat your oven to 350°F (175°C).

In a 2-quart casserole dish, spread a thin layer of pudding on the bottom. Next, arrange a layer of vanilla wafers over the pudding. Then add a layer of banana slices, then spoon more warm pudding over the top.

Continue layering wafers, bananas, and pudding until all ingredients are used, ending with a final layer of pudding on top.

Step 3. Prepare the Meringue

In a clean mixing bowl, beat egg whites on medium speed until soft peaks form.

Gradually add ½ cup sugar, one tablespoon at a time, while beating. Continue beating until stiff glossy peaks form and sugar is dissolved.

Beat in 1 teaspoon vanilla flavoring.

Step 4. Top and Bake

Spoon the meringue over the pudding, spreading it evenly to seal the edges (this prevents the meringue from shrinking). Use the back of a spoon to create soft peaks for a beautiful texture.

Bake in the preheated oven for 10–12 minutes, or until the meringue is lightly browned.

Remove from oven and let cool at room temperature for 30 minutes.

For best flavor, refrigerate for at least 2 hours before serving — though many enjoy it warm right out of the oven.

2. Tips for Perfect Old Fashioned Banana Pudding

Use ripe bananas, not overripe. Choose bananas that are yellow with a few brown spots — they’ll be sweet but still hold their shape in the pudding.

Temper the eggs carefully. Adding hot milk too quickly to egg yolks can cause curdling. Slowly whisk in small amounts to avoid lumps.

Seal the meringue completely. Make sure it touches the edges of the baking dish — this prevents it from weeping or separating.

Don’t overbake the meringue. Once it’s golden brown, remove it from the oven immediately. Overbaking can cause the meringue to shrink.

Let it chill before serving. While you can serve it warm, chilling allows the flavors to meld and the pudding to set for a firmer texture.

Use real vanilla extract. It enhances the custard’s depth and gives that nostalgic homemade aroma.

Store properly. Cover leftovers tightly with plastic wrap and refrigerate for up to 3 days. Avoid freezing, as bananas can turn mushy.

3. Frequently Asked Questions

Can I make banana pudding ahead of time?

Yes. You can prepare the pudding layers a day in advance and refrigerate them. Add the meringue topping just before baking to keep it fresh and fluffy.

What can I use instead of meringue?

If you prefer, you can top the pudding with whipped cream instead of meringue. Just chill the pudding first, then spread whipped cream on top before serving.

Why did my custard turn lumpy?

Lumps form when the mixture is heated too quickly or not stirred enough. Always cook custard over medium heat and whisk constantly to keep it smooth.

Can I use boxed pudding instead?

While instant pudding works for quick desserts, the homemade version has a richer, creamier taste and a true old-fashioned flavor that boxed pudding can’t match.

How do I keep bananas from turning brown?

Toss banana slices lightly in a bit of lemon juice before layering. It helps slow oxidation and keeps the fruit looking fresh longer.

4. Nutrition Information

Old Fashioned Banana Pudding is a dessert that embodies pure comfort and nostalgia. With its creamy custard, soft bananas, and crunchy vanilla wafers topped with a billowy meringue, it’s a sweet reminder of simpler times. Whether you make it for Sunday dinner, a family gathering, or just to satisfy a craving, this recipe never disappoints.