Old Fashioned Banana Pudding Recipe

We love anything with bananas and banana pudding is our favorite. I almost hate to make this because I can make myself sick on it. A great way to use up bananas, too! This old fashioned classic is always a treat.

I honestly believe banana pudding made from scratch is the only way to make it. This recipe takes me right back to my childhood. This dish is such a wonderful dessert. Some people don’t like putting a meringue on it, but honestly for the old fashioned version the meringue is a must. If you are not a fan of meringue just use cool whip.

Wonderful feedback on this recipe: “Just made this and it turned out perfectly. I did add a little more sugar because I have a sweet tooth. The meringue turned out perfect! My kids seemed to love it! I use to rely on my grandmother to make the banana pudding, but since she passed away I had to learn to make it myself. Let me tell you this recipe came to the rescue. Just like grandma use to make. Grandma would approve, grandma would be proud.” – Sierra

“Wow! This photo brought me right back to my Mom’s kitchen years ago – this is the Pyrex type dish she made her beautiful Banana Pudding in – always with meringue (whipped cream is just not the correct Southern way). Love this!” – Rita

“So I attempted this a second time, today, and it came out perfect!!! The neighbors are going to love it!!!” – Malissa

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Old Fashioned Banana Pudding

This Old Fashioned Banana Pudding is a classic!

Prep: 20min

Total: 40min

Ingredients:

• 4 bananas (peeled and sliced)
• Vanilla wafers ((I use about 50 wafers to make this pudding))
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 1 cup regular or 2% milk
• 1 1/2 cups evaporated milk
• 4 egg yolks
• 1 teaspoon vanilla flavoring
• 4 egg whites
• 1/2 cup sugar
• 1 teaspoon vanilla flavoring

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘In a medium bowl, slice bananas and sprinkle with lemon juice to keep them from turning black. In a 2 quart casserole dish layer the vanilla wafers and bananas. (I use 10 of the wafers to go around the side of the bowl just because I think it is pretty this way). In a saucepan on top of the stove with a whisk mix together the sugar, salt, flour, egg yolks, regular and evaporated milk. Cook on medium heat, stirring continuously with whisk, about 7 or 8 minutes until thickens. (It will burn very easily so be sure to stir) Remove from stove and stir in vanilla flavoring. Pour over wafers and bananas.’, ‘name’: ‘In a medium bowl, slice bananas and sprinkle with lemon juice to keep them from turning black. In a 2 quart casserole dish layer the vanilla wafers and bananas. (I use 10 of the wafers to go around the side of the bowl just because I think it is pretty this way). In a saucepan on top of the stove with a whisk mix together the sugar, salt, flour, egg yolks, regular and evaporated milk. Cook on medium heat, stirring continuously with whisk, about 7 or 8 minutes until thickens. (It will burn very easily so be sure to stir) Remove from stove and stir in vanilla flavoring. Pour over wafers and bananas.’, ‘url’: ‘https://thesouthernladycooks.com/old-fashioned-banana-pudding/#wprm-recipe-31329-step-0-0’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘Instructions for Meringue’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Beat egg whites on high until stiff and peaks form. Add sugar and vanilla and beat into egg whites. Spread over pudding and bake in 350 degree oven until browned. (I have just put it under the broiler until it browns that way, too).’, ‘name’: ‘Beat egg whites on high until stiff and peaks form. Add sugar and vanilla and beat into egg whites. Spread over pudding and bake in 350 degree oven until browned. (I have just put it under the broiler until it browns that way, too).’, ‘url’: ‘https://thesouthernladycooks.com/old-fashioned-banana-pudding/#wprm-recipe-31329-step-1-0’}]}

Old Fashioned Banana Pudding

Prep: 25min

Total: 40min

Ingredients:

• 2 cups sugar, divided
• 1/2 cup all-purpose flour
• dash of salt
• 4 large eggs (separated )
• 3 cups milk
• 1/4 cup 1/2 stick butter
• 2 teaspoons vanilla extract
• 1 (11-ounce) box vanilla wafers
• 4 bananas (sliced)

Instruction:

1. In a medium saucepan over medium-low heat, combine 1 1/2 cups sugar, flour, salt, egg yolks, and milk. Cook the custard, stirring very frequently to keep from scorching, 15 to 20 minutes or until thickened. Remove the pan from the heat, and add the butter and vanilla. Stir until the butter has melted completely. Allow the custard to cool. Preheat the oven to 325°. Lightly spray a 2 1/2-quart baking dish with nonstick cooking spray. Line the bottom and sides of the dish with vanilla wafers. Slice two bananas on top of the cookies. Then add another layer of cookies, and then two more bananas. Pour the custard over the bananas and cookies.Whip the egg whites with a hand mixer or in a stand mixer with a whisk attachment until they are frothy. Add the remaining 1/2 cup sugar to the whites. Continue beating until the whites form stiff peaks. Spread evenly over the banana pudding. Bake 12 to 15 minutes or until the tops of the meringue are toasted.

Old-Fashioned Banana Pudding

Tips for Making Old-Fashioned Banana PuddingI used ripe bananas, but not over-ripe. Save those really freckled and speckled ones for banana bread. They will just disintegrate and biting into slightly firm banana slices is the goal. I used Reduced Fat Nilla Wafers for two reasons. First, the obvious to save calories and fat when possible so you can eat more dessert. Secondly, the Reduced Fat variety are firmer, crunchier, and don’t turn to mush as easily, an advantage here. If desired, you can top this homemade banana pudding with whipped cream as well as crushed Nilla Wafers. Make it however you grew up eating it!

Prep: 10min

Total: 4h30min

Serving Size: 1

Nutrition Facts: calories 306 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, Saturated Fat 3 grams saturated fat, servingSize 1, Sodium 175 milligrams sodium, Sugar 35 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 4 grams unsaturated fat

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup all purpose flour
• pinch salt, optional and to taste
• 2 cups 2% milk
• 1 tablespoon vanilla extract
• 3 large eggs
• about 50 Nilla Wafers, divided (I prefer the Reduced Fat version; substitute with graham crackers if necessary)
• 3 to 4 large/XL ripe bananas, sliced into 1/4-inch rounds (use ripe bananas not over-ripe, they’re too mushy)
• about 3/4 cup coarsely chopped Nilla Wafers, for sprinkling (about 20-25 wafers)

Instruction:

1. Get everything you need out and ready before beginning because you’ll be busy whisking and read the recipe over, at least twice, in full.
2. In a medium sauce pan combine the sugar, flour, optional pinch of salt, and pour the milk over it.
3. Heat this together over medium heat until it begins to boil gently, whisking quite frequently so that pudding skin doesn’t form on the bottom of the pan. Keeping the heat at medium is advised because higher heat will likely cause the milky mixture to scorch. It took a good 15 minutes of the pot appearing to do absolutely nothing for my pudding to finally begin to barely boil because I was compulsively whisking.
4. After you see the mixture boil, whisk continually for the next 2 to 4 minutes, or until the pudding has thickened. A transition comes when the pudding gets thicker by the stroke. Use your judgment and when you think the pudding has thickened up sufficiently, take it off the heat.
5. Whisk in the vanilla; set aside.
6. In a glass measuring cup, whisk together 3 eggs (using the same whisk is fine).
7. Add about 1/4 cup of the hot pudding mixture to the eggs, whisking the whole time to temper the eggs so they don’t scramble.
8. Slowly pour the contents of the measuring cup into the sauce pan, whisking the entire time so you don’t scramble the eggs.
9. Return the pan to the stove, and cook over medium heat for about 2 to 4 minutes, whisking the whole time. This cooks the eggs. You’ll know when the pudding is done and you can take it off the heat. It will be thick, creamy, and will look like pudding. It thickens up as it cools so don’t over-cook it or it can get a little too firm. Take it off the heat; set aside, whisking every few minutes so skin doesn’t form.
10. In an 8×8, 10×7, or similar sized pan (9×9 is too big) make one even flat layer of Nilla wafers, covering the entire base of the pan (about 24 wafers).
11. Top with banana slices in an even flat layer, covering the wafers.
12. Whisk pudding and pour half over the bananas, smoothing lightly with a spatula.
13. Repeat the layers, making one flat layer of wafers, another layer of bananas, and top with remaining pudding, smoothing the top lightly with a spatula.
14. Cover with plasticwrap and refrigerate the pudding for at least 4 hours, or overnight.
15. Before serving, evenly sprinkle the chopped wafers over the pudding.

Banana Pudding Old Fashioned Southern Style

FAQ

What is the recipe for Paula Deen’s banana pudding?

1. 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream.
2. 1 (14-oz) can sweetened condensed milk.
3. 1 (8-oz) package cream cheese, softened.
4. 2 cups milk.
5. 1 (5-oz) box instant French vanilla pudding mix.
6. 6 to 8 bananas, sliced.
7. 2 bags chessmen cookies.

How do you make a Martha Stewart banana pudding?

1. 1 ½ cups granulated sugar.
2. 8 large egg yolks.
3. ¼ cup cornstarch.
4. ½ teaspoon kosher salt.
5. 5 cups milk.
6. 6 large ripe bananas, peeled.
7. 4 tablespoons unsalted butter, cut into pieces.
8. 2 teaspoons pure vanilla extract.