There’s something magical about a classic banana pudding that takes you straight back to grandma’s kitchen. This old-fashioned recipe stays true to its Southern roots, layering creamy vanilla pudding with fresh bananas and crisp vanilla wafers that slowly soften into cake-like layers of pure comfort.
Unlike modern shortcuts using instant pudding, this from-scratch version delivers that authentic, rich flavor that made banana pudding a beloved family tradition. The result is a dessert that’s both nostalgic and utterly irresistible.
Why You’ll Love This
- Made from scratch but surprisingly easy to prepare
- Perfect make-ahead dessert that gets better overnight
- Uses simple pantry ingredients you likely have on hand
- Customizable sweetness level to suit your taste
- Serves beautifully in individual portions or family-style
Ingredients
- 3 cups whole milk
- ¾ cup sugar
- 4 tablespoons all-purpose flour
- ¼ teaspoon salt
- 4 eggs separated
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter
- 5 to 6 ripe bananas sliced
- 1 box vanilla wafers
- ¼ teaspoon cream of tartar optional, for meringue
- ¼ cup sugar for meringue
Instructions
- In a saucepan, whisk sugar, flour, and salt. Slowly add milk, whisking constantly until smooth.
- Cook over medium heat, whisking, until it thickens — 8 to 10 minutes.
- Temper egg yolks by whisking a little hot mixture into them, then return yolks to the pan. Cook 2 to 3 minutes more.
- Remove from heat; stir in butter and vanilla.
- Spread a small amount of pudding in a 9×13 dish.
- Add a layer of wafers, a layer of banana slices, and more pudding. Repeat, finishing with pudding.
- If using meringue, beat egg whites with cream of tartar to soft peaks. Add sugar gradually, beating to stiff peaks. Spread over pudding.
- Bake at 350°F for 10 to 12 minutes, until golden brown.
- Cool completely and chill for at least 2 hours before serving.
Tips & Variations
- Choose bananas that are ripe but still firm for best results
- Warm the milk slightly before adding for smoother pudding
- Add a layer of whipped cream on top just before serving
- Try using graham crackers instead of vanilla wafers
- Make individual servings in mason jars for portable treats
Serving Suggestions
Serve this classic dessert chilled in a clear glass bowl to show off the beautiful layers. For an extra special touch, crush additional vanilla wafers over the top just before serving, or add a dollop of freshly whipped cream and a banana slice for garnish.
Notes
- Stores well in the refrigerator for up to 3 days
- Pudding will thicken as it cools
- Wafers will soften over time for that classic texture
FAQs
- Can I make this ahead of time? Yes, it’s actually better made 24 hours in advance.
- Why is my pudding lumpy? Constant stirring and tempering the eggs properly prevents lumps.
- Can I freeze banana pudding? Not recommended, as the texture will become watery when thawed.
- How do I prevent bananas from browning? Ensure they’re completely covered with pudding to minimize air exposure.
Servings4
Prep20 min
Cook15 min
Calories370 kcal
Ingredients
- 3 cups whole milk
- ¾ cup sugar
- 4 tablespoons all-purpose flour
- ¼ teaspoon salt
- 4 eggs separated
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter
- 5 to 6 ripe bananas sliced
- 1 box vanilla wafers
- ¼ teaspoon cream of tartar optional, for meringue
- ¼ cup sugar for meringue
Steps
- In a saucepan, whisk sugar, flour, and salt. Slowly add milk, whisking constantly until smooth.
- Cook over medium heat, whisking, until it thickens — 8 to 10 minutes.
- Temper egg yolks by whisking a little hot mixture into them, then return yolks to the pan. Cook 2 to 3 minutes more.
- Remove from heat; stir in butter and vanilla.
- Spread a small amount of pudding in a 9x13 dish.
- Add a layer of wafers, a layer of banana slices, and more pudding. Repeat, finishing with pudding.
- If using meringue, beat egg whites with cream of tartar to soft peaks. Add sugar gradually, beating to stiff peaks. Spread over pudding.
- Bake at 350°F for 10 to 12 minutes, until golden brown.
- Cool completely and chill for at least 2 hours before serving.
Nutrition (per serving)
- Calories: 370 kcal
Notes
- Stores well in the refrigerator for up to 3 days
- Pudding will thicken as it cools
- Wafers will soften over time for that classic texture
