Old Fashioned Banana Pudding

19 2 minutes read

Few desserts embody Southern comfort quite like this homemade banana pudding. With layers of silky vanilla custard, ripe bananas, crisp vanilla wafers, and a cloud of golden-baked meringue, this from-scratch recipe brings back memories of Sunday suppers and family gatherings. No shortcuts here — just pure, old-fashioned goodness.

🧂 Ingredients

For the Pudding

Ingredient	Amount
Granulated sugar	1 cup
All-purpose flour	½ cup
Salt	½ teaspoon
Whole milk (do not use 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 prevent browning, toss banana slices with a little lemon juice or cover them until ready to use.

For the Meringue

Ingredient	Amount
Egg whites (room temperature)	4
Granulated sugar	5 tablespoons
Cream of tartar	¼ teaspoon
Vanilla extract	½ teaspoon

👩‍🍳 How to Make It

1️⃣ Preheat & Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish. Line the bottom with a layer of vanilla wafers — this will form the base of your pudding.

2️⃣ Mix the Dry Ingredients

In a bowl, whisk together the sugar, flour, and salt. This mixture will help thicken your custard.

3️⃣ Cook the Custard

In a heavy-bottomed saucepan, beat the egg yolks. Gradually whisk in the dry mixture, alternating with milk and vanilla extract. Stir constantly over medium heat until the mixture thickens to a smooth, pudding-like consistency. Stir in the butter and continue mixing until fully melted and incorporated.

Keep the heat moderate and stir continuously to avoid scorching or lumps.

4️⃣ Assemble the Layers

Place a layer of banana slices over the vanilla wafers. Pour half of the warm custard over the bananas and spread evenly. Repeat with another layer of wafers, bananas, and the remaining custard.

5️⃣ Make the Meringue

In a clean, grease-free bowl, beat the egg whites on high speed until soft peaks form. Add cream of tartar. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form. Gently fold in the vanilla extract.

6️⃣ Top & Bake

Spread the meringue over the pudding, sealing it to the edges of the dish to prevent shrinking. Bake for 12–15 minutes, or until the meringue is golden brown.