Creamy vanilla pudding layered with vanilla cookies and fresh bananas make this the ultimate old-fashioned banana pudding recipe.
Originally published 4/22/13. Updated with new photos and tips on 3/22/18.
When it comes to certain foods, like brownies or chocolate chip cookies, I’m a recipe collector. No matter how much I may like my recipes, I’m always trying new recipes for those foods.
And then there are the foods like banana pudding (or banana puddin’ as we like to call it). You see, this has always been the banana pudding recipe.
I have so many memories of my mom making this banana pudding, and now I make this recipe for my kids.
Tips for making old-fashioned banana pudding
- 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.
- Slicing the bananas thinly makes it easier to stack the layers.
More pudding recipes!
If you’ve tried this old-fashioned banana pudding recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Old-Fashioned Banana Pudding
Old-Fashioned Banana Pudding is the classic, made-from-scratch recipe for banana pudding.
- 1 1/2 cups granulated sugar divided
- 2/3 cup all-purpose flour
- Pinch of salt
- 6 large eggs separated
- 4 cups milk skim is ok
- 1 teaspoon vanilla extract
- 60 Nilla wafers
- 5 ripe (not overripe) 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 10-15 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 10.5x7.5-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.
Nutrition facts per serving (1g)