Few desserts capture classic Southern comfort quite like homemade banana pudding. With layers of creamy vanilla custard, sweet ripe bananas, crunchy vanilla wafers, and a fluffy baked meringue topping, this from-scratch recipe delivers pure nostalgia. It’s the kind of dessert that brings back memories of family dinners, church gatherings, and Sunday afternoons, made without shortcuts and full of rich, old-school flavor.
Old Fashioned Banana Pudding
Ingredients
For the Pudding
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 cup |
| All-purpose flour | 1/2 cup |
| Salt | 1/2 teaspoon |
| Whole milk (not skim) | 2 cups |
| Ripe bananas, thinly sliced | 4–5 |
| Vanilla wafers | 1 box |
| Pure vanilla extract | 1 teaspoon |
| Unsalted butter | 1 tablespoon |
| Large egg yolks | 4 |
Tip: To keep bananas from browning, lightly toss them with lemon juice or keep them covered until ready to use.
For the Meringue
| Ingredient | Quantity |
|---|---|
| Egg whites, room temperature | 4 |
| Granulated sugar | 5 tablespoons |
| Cream of tartar | 1/4 teaspoon |
| Vanilla extract | 1/2 teaspoon |
Instructions
Step 1: Preheat and Prepare
Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish. Arrange a single layer of vanilla wafers across the bottom to form the base.
Step 2: Combine Dry Ingredients
In a mixing bowl, whisk together the sugar, flour, and salt until evenly blended. This mixture will help thicken the custard.
Step 3: Cook the Custard
In a heavy saucepan, beat the egg yolks. Gradually whisk in the dry ingredients, alternating with the milk and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard. Stir in the butter until fully melted and combined. Keep stirring to prevent lumps or scorching.
Step 4: Layer the Pudding
Arrange banana slices over the wafer layer. Pour half of the warm custard on top and spread evenly. Add another layer of wafers and bananas, then finish with the remaining custard.
Step 5: Make the Meringue
In a clean bowl, beat the egg whites on high speed until soft peaks form. Add the cream of tartar, then slowly beat in the sugar, one tablespoon at a time, until stiff peaks develop. Gently fold in the vanilla extract.
Step 6: Bake
Spread the meringue evenly over the pudding, sealing it all the way to the edges. Bake for 12–15 minutes, or until the top turns a light golden brown.
Step 7: Cool and Serve
Allow the pudding to rest at room temperature before serving. Enjoy it warm for a comforting dessert or chilled for a cool, creamy classic.
