A Timeless Southern Classic
This isn’t some “lightened-up” remake of a classic. There’s no coconut milk, chia seeds, or almond flour here—just real ingredients that taste like home. If you’re looking for authentic, old-fashioned banana pudding the way your grandmother or great-aunt used to make it, you’ve come to the right place.
Ingredients
For the Custard:
¾ cup granulated sugar
⅓ cup all-purpose flour
¼ teaspoon salt
3 cups whole milk
4 large egg yolks (save the whites for meringue, if desired)
1½ teaspoons pure vanilla extract
2 tablespoons unsalted butter
For the Assembly:
1 box (11 oz) Nilla Wafers or similar vanilla cookies
4–5 ripe bananas, thinly sliced
Optional: whipped cream or meringue topping
Instructions
Step 1: Make the Custard
In a heavy-bottomed saucepan, whisk together sugar, flour, and salt.
Slowly whisk in milk over medium heat, stirring constantly to avoid lumps.
In a small bowl, beat the egg yolks. Once the milk mixture is hot but not boiling, temper the yolks by slowly whisking in about ½ cup of the warm milk mixture into the yolks to raise their temperature without scrambling them.
Pour the tempered yolks into the saucepan and continue to cook over medium heat, whisking constantly, until the custard thickens. This can take about 6–8 minutes. The custard should coat the back of a spoon.
Remove from heat and stir in vanilla extract and butter until fully melted and smooth.
Tip: Strain the custard through a fine mesh sieve for an ultra-smooth finish, especially if any lumps formed during cooking.
Step 2: Layer the Pudding
In a 2½ to 3-quart casserole dish or trifle bowl, begin layering:
Start with a layer of vanilla wafers on the bottom.
Add a layer of sliced bananas (use bananas that are ripe but still firm).
Pour about ⅓ of the warm custard over the bananas.
Repeat the layers (wafers → bananas → custard) until all ingredients are used, ending with a layer of custard on top.
You can decorate the top with extra banana slices and crushed wafers if desired.
Step 3: Optional Meringue or Whipped Cream Topping
If you want to go full Southern traditional:
For Meringue:
Use the 4 reserved egg whites
¼ teaspoon cream of tartar
¼ cup granulated sugar
Beat egg whites and cream of tartar on high speed until soft peaks form.
Gradually add sugar, beating until glossy stiff peaks form.
Spread meringue over the top of the pudding, sealing it to the edges.
Bake in a preheated 350°F (175°C) oven for about 10–12 minutes, or until golden brown.
Let cool, then refrigerate.
For Whipped Cream (easier option):
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Whip until soft peaks form. Spread over cooled pudding before serving.
Step 4: Chill and Serve
Cover the pudding and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the wafers to soften into that beloved cake-like texture.
Serve chilled, scooped into bowls. You’ll taste the tradition in every spoonful.
Storage
Store in the refrigerator, tightly covered, for up to 3 days.
Best eaten within 24 hours for ideal texture.
Not freezer-friendly—custard can separate and bananas may turn mushy when frozen.
Tips and Variations
Don’t use overripe bananas—they’ll turn mushy and brown quickly.
Use homemade whipped cream instead of store-bought for a fresher, lighter topping.
Some traditionalists prefer no topping at all, letting the custard be the star.
Want a warm serving? Skip the fridge and eat it after cooling to room temperature—an old-school Southern move.
Final Thoughts
Old-fashioned banana pudding isn’t just dessert—it’s a connection to the past. With its rich custard, soft cookies, and sweet bananas, it’s meant to be made from scratch, shared among friends, and savored slowly. Whether you grew up on it or are making it for the first time, this recipe delivers the real thing—no shortcuts, no apologies, just comfort in a bowl.
