Homemade vanilla pudding layered with vanilla cookies and fresh bananas make this the ultimate old fashioned banana pudding recipe.
And then there are the foods like banana pudding. This has always been the homemade banana pudding recipe.
I love old fashioned desserts, and this is a great recipe. I have so many memories of my mom making this banana pudding, and now I make this recipe for my kids.
The banana pudding has layers of creamy pudding, Nilla wafers, and sliced banana with a light and fluffy egg white meringue topping. This delicious dessert is total comfort food!
The ingredients for banana pudding are simple pantry staples. To make this recipe, you’ll need
- Granulated sugar
- All-purpose flour
- Vanilla extract
- Nilla Wafers
- Ripe bananas
How to make banana pudding
Whisk 1 cup sugar, flour, and salt together in the top of a double boiler.
Stir in 6 egg yolks and milk into the flour mixture.
Cook over boiling water for 10-15 minutes, or until thickened, whisking the entire time.
Once thickened, remove from heat, and stir in vanilla extract.
Spread a small amount of pudding in the bottom of the pan. I used a 10.5×7.5-inch dish (about a 2-quart baking dish).
Layer about one third of the cookies, one third of the banana slices, and one third of the custard.
Repeat the alternating layer of pudding, layer of wafers, and layer of bananas.
Beat 6 egg whites on high speed until soft peaks form.
Sprinkle remaining ½ cup sugar over egg whites; continue beating until stiff peaks form.
Spoon egg whites over custard, sealing edges.
Bake for 15-20 minutes, or until golden brown.
Serve warm or chilled. Chill any leftovers.
- Milk: You can use any milk from skim milk to whole milk. Whole milk will give you a richer, creamier pudding.
- Bananas: Use bananas that are just barely ripe. I like mine to have a little green on the ends. Bananas that are just ripe slice well and keep their shape better in the pudding. Overripe bananas turn to mush in this pudding. Save those bananas for banana bread or banana cake.
- Slicing the bananas thinly makes it easier to stack the layers. However, you can slice the bananas thicker if you want the banana to be more noticeable in the pudding.
- Serving: Feel free to serve this pudding as-is or with a dollop of whipped cream on top.
Leftover banana pudding should be stored, covered with plastic wrap, in the fridge. The pudding isn’t a great keeper.
The topping will start to get weepy, and the bananas will start to get overly soft after a couple of days. So, it’s best eaten within 1-2 days after it was made.
More vintage dessert recipes!
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Old Fashioned Banana Pudding
- 1 ½ cups granulated sugar divided
- 2/3 cup all-purpose flour
- Pinch of salt
- 6 large eggs separated
- 4 cups milk
- 1 teaspoon vanilla extract
- 60 Nilla wafers
- 5 barely ripe bananas sliced
- Preheat oven to 350 F.
- Whisk 1 cup sugar, flour, and salt together in the top of a double boiler.
- Stir in 6 egg yolks and milk.
- Cook over boiling water for 10-20 minutes, or until thickened, whisking constantly.
- Once thickened, remove from heat, and stir in vanilla extract.
- Spread a little of the pudding mixture in the bottom of a baking dish. I used a 10.5×7.5-inch dish.
- Layer about 20 cookies, one third of the banana slices, and one third of the custard.
- Repeat layers two more times.
- Beat 6 egg whites to soft peak stage.
- Sprinkle remaining 1/2 cup sugar over egg whites; continue beating to stiff peak stage.
- Spoon egg whites over custard, sealing edges.
- Bake for 15-20 minutes, or until lightly browned.
- Serve warm or chilled.
- Chill any leftovers.
- The bananas should not be too ripe. If they’re too ripe, they will be difficult to slice, and they’ll get very mushy in the pudding.
- Nutrition facts are estimates.
Originally published 4/22/13. Updated with new photos and tips on 7/14/21.
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