Old-Fashioned Banana Pudding from Scratch Recipe

April 3, 2023
Follow this Old-Fashioned Banana Pudding from scratch recipe to whip up a pan full of old-timey deliciousness, just like Grandma used to make! Loaded with Nilla Wafers, banana slices, and homemade vanilla pudding topped with meringue, it's one classic comfort food dessert that's sure to please.

Old-Fashioned Banana Pudding from Scratch in Pan Image


We have a debate in our home. -- A great banana pudding debate.

The debate revolves around what's better ... "regular" banana pudding, which is the made-with-instant-pudding and topped-with-Cool-Whip stuff we all encounter most of the time ... or "real" banana pudding, which is the old-timey stuff resulting from this old-fashioned banana pudding from scratch recipe.

Can you guess which side of the debate I fall on?

While I certainly won't turn down any  form of banana pudding, when push comes to shove I would go for "regular" banana pudding ... made with instant pudding ... as my first choice.

Serve up a pan full of old-fashioned deliciousness! Just like Grandma used to make.

Surprised? Well I'll say on that front, I stand alone in our house.

Because my husband and Little Miss H. both prefer the "real" scratch-made old-fashioned kind best. -- Complete with creamy homemade-from-scratch vanilla pudding blanketing the sliced bananas, and topped with gently toasted meringue instead of whipped cream.

Oh, it's just like Grandma used to make in the good-old days, before the prevalence of convenience foods like instant pudding and Cool Whip. With its homemade pudding and traditional meringue topping, Old-Fashioned Banana Pudding is one classic comfort food dessert that's sure to please.

Serving of Old-Fashioned Banana Pudding from Scratch on Plate Image

What's to Love About This Recipe?

  • Old-fashioned classic - Before the days of convenience foods like instant pudding and Cool Whip, this is how banana pudding was done! -- With homemade from-scratch vanilla pudding and meringue on top.
  • Fabulous flavor - Bananas and vanilla shine in this Old-Fashioned Banana Pudding, delivering up fabulous flavor in every bite.
  • Creamy deliciousness - Loaded with homemade vanilla pudding topped with meringue, Old-Fashioned Banana Pudding is a panful of creamy deliciousness, for sure.
  • A crowd pleaser - Old-Fashioned Banana Pudding from scratch is one classic comfort food dessert that's always sure to please.

Old-Fashioned Banana Pudding from Scratch with Meringue Topping in Pan Image

Old-Fashioned Banana Pudding from Scratch Ingredients:

There's not much better than a pan of homemade banana pudding! And the old-fashioned from-scratch stuff is one version of this comfort food classic that's sure to please. To whip up a pan, you'll need:

  • Bananas - The central namesake ingredient, and choosing "good" ones is key. For the best result, select ripe bananas that are very yellow without any green remaining on the peel or stem, are still firm (so they'll slice nicely and cleanly), and that have not yet developed brown spots. A few small specks of brown here and there are probably still fine -- but the bananas shouldn't have many spots, and definitely no big brown areas or streaks.

  • Nilla Wafers - Vanilla wafer cookies bring the signature taste and texture we love to banana pudding! We're big proponents of Nabisco-brand Nilla Wafers for their classic flavor, but other brands work in this recipe, as well.

  • Homemade vanilla pudding - The custardy-type pudding that delivers up wonderful creaminess and flavor in homemade banana pudding from scratch. It's made with:
    • Granulated sugar
    • All-purpose flour
    • Egg yolks + 1 whole egg
    • Whole milk
    • Vanilla extract
    • Salt

  • Meringue topping - The traditional topping of old-fashioned banana pudding. Light and airy with golden markings from its quick bake in the oven, it's made with:
    • Egg whites
    • Granulated sugar

Close-Up of Scooping Old-Fashioned Banana Pudding from Scratch with a Spoon Image

How to Make Old-Fashioned Banana Pudding from Scratch:

Admittedly, making Old-Fashioned Banana Pudding from scratch involves a few steps and takes a bit of time, but in our opinion, the result is well worth the effort.

To get a pan going, start by making the homemade vanilla pudding. First combine some granulated sugar, flour, and a pinch of salt in a saucepan, whisking them together until they're well combined. Add in 4 egg yolks + 1 whole egg, again whisking to combine. Then whisk in some whole milk.

Cook the mixture over medium-low heat, stirring constantly with a whisk, until it's thickened. This will take about 15 to 20 minutes.

Remove the pudding from the heat and stir in some vanilla extract. Then set the pudding aside to cool just slightly while you start the banana pudding layers.

Whisking Homemade Vanilla Pudding Image

Note that when it comes to making the pudding, low and slow is key.  

The pudding is a simple custard mixture of sugar, milk, and eggs.  Heating these slowly over medium-low heat, stirring the entire time with a whisk, creates a smooth and creamy pudding. 

Turning up the heat to make the process go more quickly can easily lead to lumps or little bits are scrambled eggs unappetizingly floating around in the finished pudding. It may be tempting to try to speed up the process, but keep it low and slow for the best result. Only turn up the heat to medium (and no higher!) if after about 15 minutes your pudding is just not thickening at all.

Once the pudding is cooked, coarsely crumble some Nilla Wafer cookies into the bottom of a 9x13-inch baking dish. Top the crumbles with a layer of sliced bananas.

Assembling Nilla Wafer and Banana Layers of Old-Fashioned Banana Pudding from Scratch Image

Spread half the still-warm pudding over the bananas. Then repeat with more bananas and the remaining pudding to make another layer of each.

When layering the pudding and bananas, make sure to get each banana slice coated with at least a thin layer of pudding. This keeps the bananas "protected" from air and helps keep them from turning brown inside the banana pudding.

Spreading Pudding Layer on Old-Fashioned Banana Pudding from Scratch Image

Whip up the meringue topping by placing 4 egg whites in a bowl and beating them with a stand mixer or electric mixer until soft peaks form. With the mixer running, gradually add a ¼ cup granulated sugar to the egg whites, beating until stiff peaks form.

Whipping Meringue in Mixer Bowl Image

Pile the meringue on top of the banana pudding and spread it to cover the pudding's entire surface.

Finally, when spreading on the meringue topping, be sure to spread it over the entire top of the pudding all the way to and touching the edges of the pan.  Meringue has a tendency to shrink a bit as it bakes, and touching the sides of the pan helps reduce the shrinking.

Adding Meringue Topping to Old-Fashioned Banana Pudding from Scratch Image

Pop the pan in the oven and bake the banana pudding at 400℉ for about 5-8 minutes, or until the meringue is lightly browned.

Top View of Baked Meringue on Old-Fashioned Banana Pudding from Scratch Image

Cover the finished banana pudding loosely and chill until ready to serve. Then get ready to serve up a pan full of old-fashioned deliciousness! -- Just like Grandma used to make.

So which side of the great banana pudding debate are you  on? -- "Regular" or old-fashioned "real?"

Tips for Making the Very Best Old-Fashioned Banana Pudding from Scratch:

When it comes to making old-fashioned banana pudding from scratch, there are a few things to keep in mind to get the best result.

  • Choose "good" bananas - While you want ripe bananas for banana pudding, you don't want over-ripe ones. -- It's a fine line. For the best banana pudding, choose bananas that are very yellow without any green remaining on the peel or stem, are still firm (so they'll slice nicely and cleanly), and that have not yet developed brown spots. A few small specks of brown here and there are probably still fine -- but the bananas shouldn't have many spots, and definitely no big brown areas or streaks.

  • Low & slow for the homemade pudding - When it comes to making the pudding, low and slow is key. Heating the pudding's eggs and milk slowly over medium-low heat, stirring the entire time with a whisk, creates a smooth and creamy pudding. Turning up the heat to make the process go more quickly can easily lead to lumps or little bits are scrambled eggs unappetizingly floating around in the finished pudding. -- It may be tempting to try to speed up the process with more heat, but keep it low and slow for the best result.

  • Get the bananas coated - When layering the vanilla pudding and bananas, make sure to get each banana slice coated with at least a thin layer of pudding. This keeps the bananas "protected" from air and helps keep them from turning brown.

  • Spread the meringue to the very edge - When spreading on the meringue topping, be sure to spread it over the entire top of the pudding all the way to and touching the edges of the pan.  Meringue has a tendency to shrink as it bakes, and touching the sides of the pan helps reduce the shrinking.

Check out these other tasty banana treats:
Scooping Out a Serving of Old-Fashioned Banana Pudding from Scratch Image
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banana pudding, old fashioned banana pudding, banana pudding from scratch, banana pudding from scratch recipe, banana pudding with meringue
Dessert
American
Yield: 8-10 servings
Author: Tracey | The Kitchen is My Playground
How to make Old-Fashioned Banana Pudding from Scratchhttps://youtu.be/F9xI7TbA6i4Demonstration of making Old-Fashioned Banana Pudding from scratch
Old-Fashioned Banana Pudding from Scratch

Old-Fashioned Banana Pudding from Scratch

Follow this Old-Fashioned Banana Pudding from scratch recipe to whip up a pan full of old-timey deliciousness, just like Grandma used to make! Loaded with Nilla Wafers, banana slices, and homemade vanilla pudding topped with meringue, it's one classic comfort food dessert that's sure to please.
Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

Ingredients

  • 1 c. granulated sugar, divided
  • 4 T. all-purpose flour
  • pinch salt
  • 1 whole egg
  • 4 eggs, separated (place egg whites in refrigerator until needed)
  • 3 c. whole milk
  • 1 tsp. vanilla extract
  • about 40 Nilla wafers
  • 4 or 5 bananas

Instructions

Make the vanilla pudding:
  1. In a saucepan, combine ¾ cup granulated sugar, flour, and salt; whisk until mixed.
  2. Whisk in the 1 whole egg and additional 4 egg yolks.
  3. Turn the heat on to medium-low and whisk in milk. Cook over medium-low, stirring constantly with a whisk, until thickened (about 15 to 20 minutes). -- It’s tempting to stop stirring, or to turn up the heat, but this will cook the eggs too quickly and result in lumping pudding. For smooth creamy pudding, keep it low and slow. And keep stirring.
  4. Remove pudding from heat and stir in vanilla extract.
Layer the banana pudding:
  1. Crumble Nilla wafers and place in a 9x13” baking dish to cover the bottom. Top with a layer of sliced bananas, using half of the bananas.
  2. Pour about half of the vanilla pudding over the banana slices.
  3. Repeat with another layer of bananas and then remaining pudding.
Make the meringue topping:
  1. Place cold egg whites in a bowl and beat with a stand mixer or electric mixer until soft peaks form.
  2. With the mixer going, gradually add the remaining ¼ cup granulated sugar, beating until stiff peaks form.
  3. Pile meringue on top of pudding and spread to cover the entire surface. Bake at 400℉ for 5-8 minutes, or until meringue is lightly browned.
  4. Cover loosely and chill until ready to serve.
TRACEY'S NOTES:
  1. When it comes to making the pudding, be patient and keep it low and slow! -- Meaning, keep the heat at medium-low and cook the pudding slowly. Heating the eggs slowly and stirring the entire time with a whisk creates a smooth and creamy pudding. Turning up the heat to quicken the process can easily lead to lumps or little bits are scrambled eggs in the finished pudding. Only turn up the heat to medium (and no higher!) if after about 15 minutes your pudding is just not thickening at all.
  2. When layering the pudding and bananas, make sure to get each banana slice coated with at least a thin layer of pudding. This keeps the bananas "protected" from air and helps keep them from turning brown.
  3. When spreading on the meringue, be sure to spread it over the entire top of the pudding all the way to and touching the edges of the pan. Meringue tends to shrink a bit as it bakes, and touching the sides of the pan helps reduce this shrinking.
Did you make this recipe?
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Old-Fashioned Banana Pudding from scratch ~ whip up a pan full of old-timey deliciousness, just like Grandma used to make! #bananapudding #bananapuddingfromscratch  www.thekitchenismyplayground.com


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53 comments

  1. Looks so good! I have some bananas that are calling my name for this! :) Thanks for sharing!

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  2. my hubby will be most grateful.
    Thank U

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  3. I love banana pudding. My mom use to make it growing up all the time. Brings back great memories.

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  4. We love Banana Pudding and this looks like a great recipe! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  5. Is there a substitute for the nilla wafers?

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    Replies
    1. There are natural waffer options, otherwise, maybe sweetened toasted coconut flakes would work.

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    2. I'm using chessmen Pepperidge farm cookies

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    3. YES! ... The Pepperidge Farm Chessmen cookies will work great. Shortbread cookies could work, too.

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  6. I love homemade, from scratch puddings - they taste so good! Your Banana Pudding looks amazing - what a lovely treat, Tracey. Pinned. Thank you for sharing with us at Hearth and Soul. Hope to 'see' you again this week!

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  7. I'll take either one, although it's much easier to make the instant kind. I grew up with the old-fashioned Banana pudding that my grandmother made. So good!

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  8. What does the T. mean with respect to flour?

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  9. I am making this as we speak and have been stirring the pudding for 26 minutes and it is no where near thick. What am I doing wrong! Help!

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  10. I just used this recipe for a friendsgiving event.

    Delicious.

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  11. I tried this recipe and it's terrible. I fought with the pudding for an hour only to have it never thicken, even after adding cornstarch. I'm a trained chef, I've made this dish numerous times perfectly. But this recipe is a no go.

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    Replies
    1. I make it multiple times a year with no issue. Maybe you're not patient enough, and being a trained chef has nothing to do with it.

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    2. I make this all the time, too {using this recipe} with no issue, as well. My only suggestion is to turn the heat of your burner up a little bit for a tad to expedite the thickening, and then turn the heat back down to finish it off and avoid scorching.

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    3. Trained chef hahahhahahahhahahahahahaha
      Great recipe. My grandma God rest her was at the table with us I swear.
      Thank you.

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  12. I just made this today and it was perfection.

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  13. I just made it today for Christmas and it came out BEAUTIFUL!!!!
    THANK YOU FOR SHARING SUCH AN AMAZING RECIPE!!!!!!
    MERRY CHRISTMAS!!!!

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  14. This looks so amazing! I think I might have to make it. I haven't had banana pudding in years. Definitely saving this recipe!

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  15. YUM! I love old fashioned pudding so much-but I'll eat the other stuff too. Not TOO picky : ) Thanks for linking to the Friday frenzy!

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  16. Mmmm...love a good classic! Pinned! Thanks for sharing at Friday Frenzy!

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  17. I have everything on hand to surprise my husband with this awesome recipe tonight- except I only have 1% milk. How important is the whole milk? Will it still thicken like it's supposed to? Will I need to add a teeny bit more flour or cornstarch maybe?

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    Replies
    1. It won't be as creamy with the 1% milk since it doesn't have the same amount of fat as whole milk, but it should still work. Yes, you may need to add a bit more flour to aid in the thickening.

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  18. Have no desire to make Banana Pudding with instant pudding mix and coolwhip. My Mamaw would turn over in her grave. I grew up enjoying her Banana Pudding made from scratch and that is how I make mine. Nothing better. YUMMY

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  19. Girl!!! You know I pinned this! Thanks for sharing at Friday Frenzy!

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  20. Could this be made with a sugar substitute ?

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    Replies
    1. Ummmm ... I have no idea, I've never tried it. Give it a go and let us know!

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  21. I made this banana pudding tonight just like the directions and it came out perfect and delicious! 15-20 mins and it was done. Thank you for sharing this great recipe!

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  22. Trained chef....That is so funny! GTFOH This recipe is close to grandmas and came out perfect! If it did not work for you, then obviously you messed up on the directions somewhere. Reading comprehension is a mf! Chef lmao

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  23. Hi what size pan should I be prepared to use for this recipe? It looks yummy!

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  24. I love banana pudding and this looks wonderful! Thank you so much for sharing at Celebrate Your Story! Have a great day!

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  25. If I won't be adding the meringue, does it still need to be baked? I don't have access to an oven at the moment...

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    Replies
    1. No, it would not need to be baked if you're omitting the meringue. -- The baking bakes and browns the meringue.

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  26. I have been sitting for a while and nothing. Is there something else I need to do?

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    Replies
    1. Hello SS. As you know this is not instant pudding. My only suggestion is to turn the heat of your burner up a little bit for a tad to expedite the thickening, and then turn the heat back down to finish it off and avoid scorching.

      Delete
  27. Yum, I haven't had old-fashioned banana pudding since my Grandmama made it. This is a Southern favorite, for sure! I'm visiting from Creative Muster.

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  28. Excellent recipe! I made it this afternoon, let it cool, and tried it. Absolutely delicious! Not too sweet!

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  29. The recipe said add th3 one whole egg and whisk in the 4 egg whites as well
    You never said how many egg whites for the meringue? Little confused there
    So far my pudding seems ok. I did put one whole egg and 4 egg whites all whisked together.

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    Replies
    1. The recipe requires 5 eggs. 1 whole egg and 4 yolks go in the pudding; then4 egg whites are used to make the meringue.

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  30. Fantastic all the time. Patience is the key.

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  31. Loved this. Turned out perfect. I did have to up the heat just a little after about 25 minutes and it thickened up perfect. But my med-low setting on my stove top might vary from others so you just have to be patient and up the heat a little until you find where you need to be. Patience was definitely key but completely worth it. This will be my go to for banana pudding. I was told by a friend who is particular about banana pudding "this tastes just like my grandma's" so that's how I knew it was a keeper.

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    Replies
    1. Thank you for sharing your tips. We love quota "this tastes just like grandma's". Just like you we know that means the recipe is a hit.

      Delete
  32. Made the recipe today and turned out delicious. Sure brought back memories.

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  33. Made this evening and it is perfection! I find it funny that a “trained chef” had trouble with the recipe. lol!

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  34. I just made it. It was my first time and I was so nervous. The pudding did take a while. I turned the heat up a tad higher to expedite process abd then turned it down. Stir stir stir but it was delicious. I didn’t make meringue Bc I was afraid to try so used cool whip. Thanks for shaeing

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  35. What a delicious and delightful dessert...it looks so beautiful. Brings back a lot of memories for me from my childhood...Banana pudding is a favorite. Cannot wait to try this ^_^

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    Replies
    1. Please stop back by and let us know if it is as good as you remember.

      Delete
  36. Second time making this since Christmas. The recipe notes are so detailed and easy to follow! Tastes just like the banana pudding I grew up on in the south!

    ReplyDelete

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