Old Fashioned Banana Pudding

Old-fashioned banana pudding is a classic southern recipe made from scratch with homemade vanilla pudding, bananas, vanilla wafers, and finished with fluffy meringue. Do not be surprised when your friends and family tell you this is the best banana pudding they've ever had!

Banana pudding is probably one of the first desserts I can remember eating. It is such a quintessential southern dish and Black families take our banana pudding seriously!

While I am never opposed to a quick banana pudding made with boxed pudding and whipped cream, my favorite way to have it is made from scratch with homemade vanilla pudding and meringue.

My father-in-law, who is what I would call a "banana pudding snob" told me this is the best banana pudding he's ever had, so I'm standing by this recipe y'all! For more authentic southern desserts, check out our Southern Buttermilk Pie and Old Fashioned Southern Tea Cakes next!

Ingredients You Need To Make This Recipe

Measurements and complete recipe instructions are located in the recipe card at the bottom of this post.

Banana Pudding

• All-purpose flour. To thicken our homemade vanilla pudding.
• Granulated sugar. To sweeten the pudding.
• Salt. To enhance the other flavors.
• Egg yolks. For a rich, creamy pudding. Reserve the whites for the meringue.
• Evaporated milk. To create a rich, thick pudding.
• Whole milk. For smooth, thick pudding.
• Unsalted butter. For added flavor and to create the smoothest texture in the pudding.
• Vanilla bean paste. For vibrant vanilla flavor. Vanilla extract can be substituted if you do not have vanilla bean paste. I love Heilala Vanilla Bean Paste.
• Vanilla wafer cookies. I recommend Nabisco Nilla Wafer Cookies.
• Firm bananas. Do not use overripe or mushy bananas as they will not keep as long.

Meringue

• Egg whites. The base of the meringue.
• Salt. To enhance the other flavors.
• Granulated sugar. To sweeten the meringue.
• Cream of tartar. For added structure.
• Vanilla extract. For flavor and depth.

How To Make Old Fashioned Banana Pudding

1. Preheat your oven to 350°F. Place a very clean and dry stand mixer bowl in the refrigerator to chill for making the meringue.
2. In a medium saucepan, whisk together the flour, sugar, and salt. In a medium mixing bowl, whisk together the evaporated milk, whole milk, and egg yolks until combined.
3. Pour the milk mixture into the pan with the flour mixture and stir everything together with a wooden spoon. Heat the ingredients over medium heat, stirring constantly until thickened. This should take about 10 to 12 minutes.
4. Once the pudding has thickened, remove the pan from the heat and stir in the butter and vanilla bean paste until the butter is melted. Strain the pudding through a mesh strainer into a bowl and set it aside.
5. Remove the mixing bowl from the refrigerator and add the egg whites and salt. Beat the egg whites on low (a setting of 2 to 3) with a stand mixer fitted with the paddle attachment until frothy.
6. Add the cream of tartar to the egg whites and continue to beat on medium speed until larger bubbles form. Gradually add the sugar, 1 tablespoon at a time, and beat on medium-high speed until the meringue is glossy and stiff peaks form. Lastly, beat in the vanilla extract until it is no longer visible.
7. Arrange half the Nilla wafers in a layer on the bottom of a 9 x 13 baking dish. Slice the bananas and arrange half of them on top of the Nilla wafers. Immediately spread half of the vanilla pudding over the bananas and spread it out into an even layer.
8. Repeat this process once more with the remaining Nilla wafers, bananas, and vanilla pudding. Spoon the meringue on top of the pudding and smooth it out into an even layer, making sure it reaches the edges of the dish. Create swoops and peaks with the back of a large spoon if desired.
9. If you have any leftover Nilla wafers, you can arrange them around the edge of the dish in a standing position. Bake the banana pudding in the preheated oven for 10 to 12 minutes until the meringue is browned. Serve banana pudding warm or chilled.

Variations and Substitutions

• Feel free to use boxed vanilla or banana-flavored pudding instead of homemade pudding for a quicker version.
• You may top the banana pudding with whipped cream instead of meringue if desired, but I highly recommend giving the meringue a try! If using whipped cream, there is no need to bake the pudding. Chill it in the refrigerator for at least an hour instead.
• You can also shake things up by adding some fun unexpected ingredients to your banana pudding like:
  • Peanut butter
  • Caramel
  • Cocoa powder
  • Chopped dark chocolate
  • Marshmallows
  • Strawberries
  • Shredded coconut

How Should I Store Banana Pudding?

Leftover banana pudding should be wrapped tightly with plastic wrap and stored in the refrigerator. Banana pudding will last up to 5 days if stored properly, but the bananas will darken and soften the longer it sits.

More FAQs

Recommended Tools for This Recipe

• Medium saucepan
• Silicone whisk
• Mixing bowls
• 9 x 13 baking dish

More Southern Recipes You Will Love!

• Hot Water Cornbread
• Southern Fried Okra
• Black Eyed Peas
• Buttermilk Cornbread Muffins
• Louisiana Red Beans and Rice
• Cajun Shrimp and Grits
• Southern Salmon Croquettes
• Bananas Foster French Toast
• Best Ever Bread Pudding
• Southern Sweet Potato Pie

📖 Recipe

Old Fashioned Banana Pudding

Ashley Boyd

Old-fashioned banana pudding is a classic southern recipe made from scratch with homemade vanilla pudding, bananas, vanilla wafers, and finished with fluffy meringue. Do not be surprised when your friends and family tell you this is the best banana pudding they've ever had!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Cook ModePrevent your screen from going dark

Servings 8 servings

Calories 471 kcal

Equipment

• ▢
  Medium saucepan
• ▢
  Mixing bowls
• ▢
  Silicone whisk
• ▢
  9 x 13 baking dish

Ingredients

  

1x2x3x

Banana Pudding

• ▢ ⅓ cup all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ ¼ teaspoon salt
• ▢ 4 large egg yolks - reserve the whites for the meringue
• ▢ 1, 12 ounce can evaporated milk
• ▢ 1 cup whole milk
• ▢ 3 tablespoons butter - unsalted
• ▢ 2 teaspoons vanilla bean paste - or vanilla extract
• ▢ 1 box Nillla wafers - will need about 45
• ▢ 5-6 bananas - wait to slice

Meringue

• ▢ 4 egg whites
• ▢ ⅛ teaspoon salt
• ▢ ½ cup granulated sugar
• ▢ ¼ teaspoon cream of tartar
• ▢ 1 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 350°F. Place a very clean and dry stand mixer bowl in the refrigerator to chill for making the meringue.
• In a medium saucepan, whisk together the flour, sugar, and salt. In a medium mixing bowl, whisk together the evaporated milk, whole milk, and egg yolks until combined.
• Pour the milk mixture into the pan with the flour mixture and stir everything together with a silicone whisk. Heat the pudding over medium heat, whisking constantly until it reaches a thick but pourable consistency. This should take about 10 to 12 minutes.
• Once the pudding has thickened, remove the pan from the heat and stir in the butter and vanilla bean paste until the butter is melted. Strain the pudding through a mesh strainer into a bowl and set it aside.
• Remove the mixing bowl from the refrigerator and add the egg whites and salt. Beat the egg whites on low (a setting of 2 to 3) with a stand mixer fitted with the paddle attachment until frothy.
• Add the cream of tartar to the egg whites and continue to beat on medium speed until larger bubbles form. Gradually add the sugar, 1 tablespoon at a time, and beat on medium-high speed until the meringue is glossy and stiff peaks form. Lastly, beat in the vanilla extract until it is no longer visible.
• Arrange half the Nilla wafers in a layer on the bottom of a 9 x 13 baking dish. Slice the bananas and arrange half of them on top of the Nilla wafers. Immediately spread half of the vanilla pudding over the bananas in an even layer.
• Repeat this process once more with the remaining Nilla wafers, bananas, and vanilla pudding. Spoon the meringue on top of the last layer of pudding and smooth it out into an even layer, making sure it reaches the edges of the dish. Create swoops and peaks with the back of a large spoon if desired.
• If you have any leftover Nilla wafers, you can arrange them around the edge of the dish in a standing position. Bake the banana pudding in the preheated oven for 10 to 12 minutes until the meringue is browned. Serve banana pudding warm or chilled.

Notes

• To keep bananas from quickly turning brown in banana pudding, slice them right when you are ready to layer them and cover them in pudding immediately to prevent air from darkening the bananas. You can also toss banana slices in fresh lemon juice to slow down the browning.
• Leftover banana pudding should be wrapped tightly with plastic wrap and stored in the refrigerator. Banana pudding will last up to 5 days if stored properly, but the bananas will darken and soften the longer it sits.

Nutrition

Serving: 1serving | Calories: 471kcal | Carbohydrates: 79.1g | Protein: 9g | Fat: 15.1g | Saturated Fat: 7.2g | Cholesterol: 113mg | Sodium: 314mg | Potassium: 522mg | Fiber: 2.1g | Sugar: 61.2g | Calcium: 188mg | Iron: 1mg

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