Creamy, rich, and layered with sweet vanilla wafers and sliced bananas, this old-fashioned banana pudding is pure comfort in a dish. It’s that classic Southern-style dessert that tastes like something your grandmother would make — simple ingredients, homemade flavor, and a texture that’s perfectly silky and light.
WHAT IS OLD-FASHIONED BANANA PUDDING?
This banana pudding isn’t the boxed mix shortcut kind. It’s made the traditional way — with a smooth, homemade custard layered between slices of fresh bananas and crisp vanilla wafers. After chilling, the wafers soften into a cake-like texture that melts into the pudding, creating that iconic old-fashioned flavor.
It’s nostalgic. It’s simple. And it’s always the first dessert to disappear at any gathering.
BANANA PUDDING INGREDIENTS
You’ll need:
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3 cups whole milk
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¾ cup granulated sugar
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4 tablespoons all-purpose flour
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¼ teaspoon salt
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4 large eggs, separated
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2 teaspoons pure vanilla extract
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3 tablespoons unsalted butter
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5 to 6 ripe bananas, sliced
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1 (11-ounce) box vanilla wafers
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¼ teaspoon cream of tartar
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¼ cup sugar (for meringue topping, optional)
Bananas: Choose ripe but firm bananas. You want bright yellow with a few brown specks. Overripe bananas will turn mushy and brown too fast once layered.
Milk: Whole milk gives the pudding its creamy texture, but you can use 2% if you prefer something lighter.
Vanilla wafers: These cookies soften beautifully under the custard, creating that sponge-cake texture that’s essential to old-fashioned pudding.
HOW TO MAKE HOMEMADE BANANA PUDDING
This recipe takes a few steps, but every bit is worth it. Here’s how to make it from scratch:
STEP ONE: MAKE THE CUSTARD
In a medium saucepan, whisk together sugar, flour, and salt. Slowly whisk in the milk until smooth. Cook over medium heat, whisking constantly, until the mixture begins to thicken — about 8 to 10 minutes.
Once it coats the back of a spoon, reduce heat to low.
In a small bowl, whisk egg yolks until smooth. Slowly add about ½ cup of the hot milk mixture into the yolks, whisking constantly to temper (this keeps them from scrambling). Pour the egg mixture back into the saucepan, whisking constantly until the custard thickens to a pudding-like consistency, about 2 to 3 more minutes.
Remove from heat and stir in butter and vanilla extract. The pudding will be glossy and smooth.
STEP TWO: LAYER THE PUDDING
Spread a thin layer of custard on the bottom of a 9×13-inch baking dish.
Add a layer of vanilla wafers on top of the custard, then a layer of sliced bananas. Spoon more custard over the bananas to cover them completely. Repeat the layers until all ingredients are used, ending with a custard layer on top.
You can arrange the top with a few decorative banana slices or extra wafers if you’d like.
STEP THREE: MAKE THE MERINGUE (OPTIONAL)
For a classic Southern touch, top your pudding with meringue instead of whipped cream.
Beat the egg whites (reserved from earlier) and cream of tartar with an electric mixer on high speed until soft peaks form. Gradually add ¼ cup of sugar, continuing to beat until stiff, glossy peaks form.
Spread the meringue evenly over the warm pudding, making sure it touches the edges of the dish to seal.
Bake at 350°F for about 10 to 12 minutes, or until the top is golden brown.
Let the pudding cool completely, then chill for at least 2 hours before serving.
PRO TIP:
If you don’t want to use meringue, you can skip that step and chill the pudding as-is. Right before serving, add a layer of lightly sweetened whipped cream for a creamy finish.
HOW TO SERVE BANANA PUDDING
This dessert can be served warm right after baking or chilled straight from the refrigerator. Most people prefer it cold — the flavors meld, the wafers soften, and the texture becomes irresistible.
Serve it in clear dessert cups for a pretty presentation or scoop it family-style from the baking dish. It’s perfect for picnics, holidays, or just a weeknight treat.
STORAGE TIPS
In the fridge:
Cover the dish tightly with plastic wrap and refrigerate for up to 3 days. The wafers will soften more as it sits, which makes it even creamier.
In the freezer:
Banana pudding doesn’t freeze well because the bananas can turn watery after thawing. Stick to refrigerating only.
Make-ahead tip:
You can make the custard up to 24 hours ahead. Store it in an airtight container and assemble the pudding the next day.
BANANA PUDDING VARIATIONS
Want to change it up? Try one of these:
No-bake version:
Use instant vanilla pudding mix whisked with cold milk. Fold in whipped topping, then layer with bananas and wafers. Chill for 4 hours.
Banana Cream Pie style:
Use the same custard but layer it into a pre-baked pie crust instead of a dish. Top with whipped cream.
Peanut butter twist:
Add ¼ cup creamy peanut butter to the warm custard before layering for a nutty flavor that pairs perfectly with bananas.
Chocolate banana pudding:
Add 2 tablespoons cocoa powder to the sugar-flour mixture before cooking the custard.
COMMON QUESTIONS
Why did my pudding turn runny?
It likely wasn’t cooked long enough. Keep whisking until it’s thick and coats the back of a spoon before removing from heat.
Can I use store-bought pudding mix?
Yes, but the flavor won’t be quite the same. The homemade custard gives that rich, from-scratch taste that makes this recipe special.
How do I keep bananas from browning?
Lightly brush banana slices with lemon juice before layering. It adds a touch of tartness and keeps them looking fresh.
Can I make banana pudding the night before?
Absolutely. It’s actually better the next day after chilling overnight.
SERVING IDEAS
Pair this pudding with:
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Fresh whipped cream on top
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Crushed vanilla wafers sprinkled before serving
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A drizzle of caramel sauce
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A few toasted pecans for crunch
OLD-FASHIONED BANANA PUDDING RECIPE
Ingredients
- 3 cups whole milk
- ¾ cup sugar
- 4 tablespoons all-purpose flour
- ¼ teaspoon salt
- 4 eggs separated
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter
- 5 to 6 ripe bananas sliced
- 1 box vanilla wafers
- ¼ teaspoon cream of tartar optional, for meringue
- ¼ cup sugar for meringue
Instructions
- In a saucepan, whisk sugar, flour, and salt. Slowly add milk, whisking constantly until smooth.
- Cook over medium heat, whisking, until it thickens — 8 to 10 minutes.
- Temper egg yolks by whisking a little hot mixture into them, then return yolks to the pan. Cook 2 to 3 minutes more.
- Remove from heat; stir in butter and vanilla.
- Spread a small amount of pudding in a 9x13 dish.
- Add a layer of wafers, a layer of banana slices, and more pudding. Repeat, finishing with pudding.
- If using meringue, beat egg whites with cream of tartar to soft peaks. Add sugar gradually, beating to stiff peaks. Spread over pudding.
- Bake at 350°F for 10 to 12 minutes, until golden brown.
- Cool completely and chill for at least 2 hours before serving.
Notes
Nutrition
WHY YOU’LL LOVE THIS BANANA PUDDING
Every spoonful gives you a bit of everything — smooth pudding, soft bananas, and the light crumble of wafers. It’s simple, classic, and tastes like home.
If you grew up on this dessert, it’ll take you right back. And if you’ve never had it homemade before, this will spoil you for all others.
This old-fashioned banana pudding is comfort food at its finest — creamy, sweet, and layered with love. It’s perfect for holidays, Sunday suppers, or anytime you need something special that feels like home.
Make it once, and it’ll become your forever dessert.
