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Old-Fashioned Homemade Banana Pudding – Southern Comfort at Its Sweetest

There are few desserts as nostalgic, comforting, and downright delicious as a bowl of Old-Fashioned Homemade Banana Pudding. Layered with vanilla wafers, sweet ripe bananas, and a luscious homemade vanilla custard, this Southern classic has graced generations of dinner tables — from Sunday suppers to holiday potlucks. This recipe ditches the box mixes and shortcuts in favor of the creamy, cooked-from-scratch custard that makes it truly unforgettable. The result is an irresistibly smooth and velvety pudding that soaks into the vanilla wafers and slices of banana, creating a perfectly soft, sweet spoonful every time. Whether served warm, chilled, or topped with fluffy meringue or whipped cream, this homemade banana pudding is a timeless dessert that never goes out of style. Let's make it the way Grandma used to — rich, authentic, and full of love.
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Prep Time 15 minutes
Cook Time 15 minutes
chill time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

🍌 Fruits et légumes:
  • 4 ripe bananas sliced into ¼-inch rounds
🥛 Produits laitiers:
  • 2½ cups whole milk
  • 3 large eggs separated
  • ¾ cup granulated sugar
  • 2 tbsp unsalted butter
  • ½ tsp vanilla extract
🧁 Aides culinaires et épices:
  • 3 tbsp all-purpose flour
  • ⅛ tsp salt
🍪 Pains et viennoiseries:
  • 1 box vanilla wafers about 45–50 wafers
  • Optional: Whipped cream or meringue for topping

Equipment

  • To make traditional banana pudding from scratch, you'll need:
  • Medium saucepan
  • Whisk
  • Mixing bowls
  • Measuring cups and spoons
  • Rubber spatula
  • 8x8 or 9x9-inch baking dish or trifle bowl
  • Knife and cutting board
  • Electric mixer (optional, for whipped topping or meringue)

Method
 

Step 1: Prepare the Custard
  1. In a medium saucepan (off heat), whisk together:
  2. 3 tbsp all-purpose flour
  3. ¾ cup granulated sugar
  4. ⅛ tsp salt
  5. Gradually whisk in 2½ cups milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble, about 5–7 minutes.
Step 2: Temper the Eggs
  1. In a small bowl, beat 3 egg yolks. Slowly add a few spoonfuls of the hot custard into the yolks while whisking constantly to temper them.
  2. Pour the egg yolk mixture back into the saucepan and return to heat. Cook 2–3 more minutes, stirring continuously, until the custard thickens enough to coat the back of a spoon.
  3. Remove from heat and stir in:
  4. 2 tbsp unsalted butter
  5. ½ tsp vanilla extract
  6. Set aside to cool slightly.
Step 3: Layer the Pudding
  1. In your dish, begin layering:
  2. Vanilla wafers
  3. Sliced bananas
  4. Warm custard
  5. Repeat until all ingredients are used, finishing with custard on top.
  6. Pro Tip: Make 2–3 layers for an even distribution of textures and flavors.
Step 4: (Optional) Top with Meringue or Whipped Cream
  1. If using meringue, beat reserved egg whites until foamy. Gradually add 2 tbsp sugar and beat to stiff peaks. Spread over pudding and broil 1–2 minutes until golden.
  2. If using whipped cream, whip 1 cup heavy cream with 1 tbsp sugar until fluffy. Spread or dollop on chilled pudding before serving.
Step 5: Chill or Serve Warm
  1. For traditional Southern style, serve slightly warm. For classic pudding texture, cover and refrigerate for at least 4 hours, or overnight, before serving.

Notes

🧊 Storage & Reheating
Storage:
Cover with plastic wrap and refrigerate for up to 4 days.
Freezing:
Not recommended, as bananas can become mushy and custard may separate.
Reheating:
To enjoy warm, reheat individual servings in the microwave for 15–20 seconds.
Best served fresh or after one night in the fridge when the wafers have softened perfectly.
🥄 Variations
Want to customize your banana pudding? Try these fun twists:
Banana Cream Pie: Pour into a graham cracker crust and chill for a sliceable dessert.
Coconut Banana Pudding: Add ¼ cup shredded coconut to the custard and top with toasted coconut flakes.
Chocolate Twist: Layer with chocolate ganache or use chocolate wafers.
Peanut Butter Banana: Add a drizzle of peanut butter between layers.
Bourbon Banana Pudding: Add a splash of bourbon to the custard for a grown-up version.
Gluten-Free Version: Use certified gluten-free vanilla wafers and flour.
Dairy-Free Option: Use oat milk or almond milk and plant-based butter.
❓ 10 FAQs
1. Can I use instant pudding instead of homemade?
You can, but homemade custard gives a richer, more authentic flavor.
2. What’s the best type of banana to use?
Just-ripe bananas (yellow with no brown spots) offer the best texture.
3. How long does banana pudding last in the fridge?
Up to 4 days, though it’s best within the first 2 days.
4. Can I make this ahead of time?
Yes! In fact, it’s better when made a day ahead — the wafers soften beautifully.
5. Why temper the eggs?
Tempering prevents scrambled eggs by gently introducing heat to the yolks.
6. Can I skip the meringue topping?
Yes! It’s completely optional. Many people use whipped cream instead.
7. Are there store-bought wafers I can use?
Yes — Nilla Wafers or similar vanilla cookies work best.
8. Can I make this with other fruits?
Sure! Try layering with sliced strawberries or pineapple for a tropical twist.
9. How do I avoid mushy bananas?
Use just-ripe bananas and assemble no more than a day before serving.
10. What if I don’t have whole milk?
You can use 2% milk, but avoid skim — you want the fat for a rich custard.
🏁 Conclusion
This Old-Fashioned Homemade Banana Pudding is more than dessert — it’s tradition. It’s the kind of dish that transports you to childhood potlucks, Sunday lunches, and grandma’s kitchen. With layers of vanilla, banana, and silky custard, every spoonful is comforting, nostalgic, and simply irresistible.
Made from scratch with real ingredients and love, this pudding is perfect for holidays, gatherings, or a simple weekend treat. It’s a time-honored classic that deserves a spot in every home cook’s recipe box.