Here’s a classic Old Fashioned Banana Pudding recipe that’s rich, creamy, and layered with vanilla wafers, fresh bananas, and homemade custard. This Southern-style dessert is perfect for gatherings and evokes nostalgia with its comforting flavors.
Ingredients:
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- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 2 cups milk (NOT skim)
- 4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)
- 1 box vanilla wafers
- 1 tsp Vanilla extract
- 1 tbsp Butter (not margarine)
- 4 Egg yolks (Large eggs or better)
Meringue:
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- 4 egg whites, room temperature
- 5 tbsp sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Directions:
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- Preheat oven to 375°F.
- Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.
- Combine sugar, flour and salt in a bowl, and mix well.
- Set aside.
- In a heavy saucepan, beat the egg yolks well.
- Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly.
- Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir.
- Keep boiling and stirring until mixture reaches a nice pudding consistency.
- Make sure you don’t scorch the pudding.
- Remove from heat.
- Place a layer of banana slices on top of the vanilla wafers.
- Pour half of the pudding over the banana layer.
- Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
- Beat the egg whites at high speed until they form soft peaks.
- Add the cream of tartar.
- At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form.
- Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
- Bake until meringue browns, 12 to 15 minutes.
Tips:
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- Bananas: Use ripe but firm bananas to avoid mushiness. Toss slices in a little lemon juice to prevent browning if assembling ahead.
- Wafers: Nilla Wafers are traditional, but generic brands work fine. Crush a few wafers for a crumb topping if desired.
- Custard Texture: Stir constantly to avoid lumps. If custard curdles, strain through a fine mesh sieve.
- Make Ahead: Assemble up to 24 hours in advance; add whipped cream just before serving to keep it fresh.
- Storage: Store covered in the fridge for up to 3 days. Freezing is not recommended as bananas and custard may become watery.
- Variations: Add a layer of crushed pineapple or a drizzle of caramel for a twist. For a lighter version, use instant vanilla pudding mix (2 small boxes, prepared per package instructions).
Why It’s Classic:
This recipe skips shortcuts like instant pudding for a rich, homemade custard that pairs perfectly with the soft wafers and fresh bananas, delivering authentic Southern comfort.
Enjoy your Old Fashioned Banana Pudding! If you want a quicker version using instant pudding, a gluten-free option, or tips for perfect meringue, let me know in the comments below.
