“Old-Fashioned Banana Puddin” – The Southern Classic You’ll Never Stop Craving!
There’s banana pudding… and then there’s banana pudding the real way — slow-cooked on the stovetop, layered with love, topped with airy, toasted meringue, and baked to golden perfection. If you’ve only had instant pudding mixes, you’re missing out on the creamy, custardy, nostalgic dessert that tastes like something straight from grandma’s kitchen.
This is the real deal banana pudding recipe — made from scratch, no shortcuts, no pre-packaged tricks. Just pure comfort, southern flavor, and a whole lot of banana goodness.
Ingredients You’ll Need:
For the Pudding:
- 4 cups whole milk
- 6 egg yolks (save the whites for the meringue)
- 2 cups granulated sugar
- 1/2 cup cornstarch
- 2 teaspoons vanilla extract
- A pinch of salt (optional, enhances flavor)
For the Layers:
- 1 box vanilla wafers (Nilla or your favorite brand)
- 6 ripe bananas, sliced
For the Meringue Topping:
- 6 egg whites (from the eggs used in pudding)
- 1/2 cup granulated sugar
- 1/2 teaspoon cream of tartar (optional but helps stabilize)
How to Make It – Step by Step:
1. Make the Custard:
- In a large saucepan over medium heat, combine milk, sugar, and cornstarch. Whisk constantly to prevent lumps.
- In a separate bowl, beat the egg yolks. Slowly temper the yolks by adding a little of the warm milk mixture while whisking.
- Pour the yolks back into the saucepan and continue cooking, stirring constantly until the mixture thickens — about 8–10 minutes.
- Remove from heat and stir in vanilla extract. The result should be a rich, silky custard.
Don’t walk away from the stove! This custard thickens quickly and can scorch if left unattended.
2. Assemble the Layers:
- In a deep glass or ceramic baking dish (9×13 works great), spread a thin layer of warm pudding on the bottom.
- Add a layer of vanilla wafers, followed by a layer of sliced bananas.
- Repeat: pudding → wafers → bananas until you’ve used all the ingredients, finishing with pudding on top.
3. Prepare the Meringue:
- In a clean, grease-free bowl, beat egg whites and cream of tartar (if using) until soft peaks form.
- Gradually add the sugar and continue beating until stiff, glossy peaks form. This may take 5–7 minutes.
4. Top and Bake:
- Spread the meringue evenly over the top of the pudding, sealing all the edges to prevent shrinking.
- Use the back of a spoon or a butter knife to create beautiful peaks and swirls.
- Optionally, ring the edge of the pudding with extra vanilla wafers for presentation.
5. Bake It:
- Place the dish in a preheated 400°F (200°C) oven for 8–10 minutes, or until the meringue is golden brown.
- Watch carefully — it browns quickly!
Time Breakdown:
- Prep time: 20 minutes
- Cook time: 10 minutes
- Assembly + Bake time: 15 minutes
- Total Time: ~45 minutes
Servings:
- Makes about 8–10 servings
- Calories per serving: ~350–400 kcal depending on portion size
Tips for Success:
- Use ripe but firm bananas for the perfect texture — overly soft bananas will get mushy.
- Let the pudding chill for at least 2 hours before serving if you prefer it cold.
- For added depth, sprinkle a pinch of nutmeg or cinnamon between the layers.
- Want an extra-rich version? Replace 1 cup of the milk with heavy cream.
Can You Make It Ahead?
Yes! Assemble the pudding and refrigerate it up to 1 day in advance. Add the meringue and bake it just before serving for the best texture.
Why This Recipe Works:
Homemade custard = ultra creamy, rich flavor
Real meringue = light and airy contrast to the pudding
Oven finish = golden, professional look and irresistible aroma
Nostalgia = pure comfort food, made the way it should be
Final Thoughts:
If you’ve never tried from-scratch banana pudding with baked meringue, this is your sign to do it. It’s the perfect dessert for Sunday dinner, potlucks, holidays, or any time you want to impress someone with a classic that never goes out of style.
Have you ever baked banana pudding instead of just chilling it?
Drop your thoughts, tips, or memories below — we’d love to hear how this classic lives on in your kitchen