In this post I am sharing the recipe for delicious Old Fashioned Banana Pudding.
Updated November 2018
“Velvety rich custard, ripe bananas, and vanilla wafers so soft they melt in your mouth.”
That quote pretty much sums up homemade banana pudding perfectly. There is no need to open a box of pudding when making your own custard is so easy. It takes just a few minutes to assemble the classic layers of a banana pudding.
The pudding may be served either warm or chilled. The chilled banana pudding is my personal favorite.
Banana Pudding from Scratch
Here’s what you’ll need:
3/4 cup sugar, divided
1/3 cup all-purpose flour
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
1 Box of Nilla Wafers
5 ripe bananas, sliced
Easy Banana Pudding
Step 1: Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
Step 2: Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
Personally, I do not care for meringue topping on banana pudding, so I don’t make it. If you feel the same way you can stop here and allow your pudding to cool completely, then cover and refrigerate.
Vanilla Wafer Banana Pudding
(Optional) If you like the meringue topping, beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges. Personally I don’t care for the topping so I skip this step.
Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.
Banana pudding is such an easy dessert, making it perfect anytime. It is a must on my holiday desserts menu.