This homemade banana pudding is an unbeatable dessert filled with creamy, rich custard and soft layers of bananas and vanilla wafers. It’s topped with a thick and luscious meringue that gets beautifully browned in the oven.
Today’s recipe comes from my kids' great grandmother and is a treasured family recipe she made for decades.
I never made it myself until 2020 came around and we needed all the comfort food we could get.
Knowing how nostalgic grandma’s banana pudding was, I just had to get her recipe.
She had since passed, but my mother-in-law was able to track it down. It came from a cookbook called "Favorite Recipes of Home Economics Teachers - Desserts," which I kind of love.
And swoon, y'all. It's so delicious.
Cold, creamy, rich custard with soft layers of banana and vanilla wafers. And on top is a thick and luscious meringue that gets perfectly browned with just a few minutes in the oven.
It's even better than the restaurant quality banana pudding we’ve tried at a number of our favorite eateries.
Grandma knows best, right? (And so do home ec teachers!)
And I promise, this is not difficult to make and it’s SO worth it for this soul-satisfying, incredibly delicious dessert.
OK, let’s get to making it so you can enjoy it too!
Recipe Notes:
Baking dish: The size and shape of your baking dish will affect how many bananas and vanilla wafers you’ll use. I prefer to go with a smaller size so that the custard layers are thicker and not spread out. A 2-quart casserole dish or baking dish works great. You could even use a spring-form pan or cake pan if it’s deep enough.
Bananas: I typically need 3-4 medium bananas for this recipe. (I’ve made it in several different sized containers but that's always enough.)
Vanilla wafers: I tend to use about ⅔ of the container of vanilla wafers. This helps avoid having to use broken ones. However, you can also line the top of your baking dish with extra wafers, or serve it with some extra wafers on top, if desired.
Eggs: You’ll need to separate the egg whites, which are used for the meringue, from the egg yolks, which are used to make the custard.
Here's a short YouTube video on how to separate eggs if you want to check it out.
Tips & Tricks:
Custard: The original recipe called for making the custard in a double boiler. I found that extremely slow and tedious.
I’ve tested it several times as written below in the recipe card - where you just make it in a sauce pan over medium low heat - and it works great every time. It does still require some patience. It takes about 15-20 minutes for me for the mixture to thicken to custard-like consistency.
Meringue: You can do big dollops of meringue over your baking dish or evenly spread it over the top. Just be sure to watch it in the oven so you don’t burn it, especially if you have big tips and peaks sticking up.
Servings: As written, this recipe serves 6-8 people a hearty serving, but you could certainly double the recipe and use a larger baking dish or container if you want to serve a bigger group.
Now, a bit of controversy: to serve it warm or cold?
You can serve banana pudding straight from the oven. Or rather, let it set for 5 minutes so it'll set up fully and scoop more easily and then serve it. It’s warm and cozy.
However, my family is decidedly on team cold.
We like our banana pudding chilled down in the fridge and then scooped into bowls. It’s thick and luscious and just how we like it. You do you.
Homemade, from scratch banana pudding is within your reach. And so much easier than you might think.
This tried and true recipe will bring back memories and flavors of love and family and can be part of your family’s tradition, too.
Enjoy!
XO,
Kathryn
Grandma's Banana Pudding
Ingredients
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 cups skim milk
- 3 large eggs, whites and eggs separated
- 1 teaspoon pure vanilla extract
- 1 (11 oz.) box vanilla wafers
- 4 medium bananas, sliced
- 6 tablespoons granulated sugar
Instructions
- Preheat the oven to 425.
- Make the custard: Combine sugar, flour and salt in a medium sauce pan over medium low heat.
- In a small bowl, whisk the egg yolks and milk together. Add to the sauce pan and cook over medium-low until thickened into a custard consistency, stirring regularly, about 15-20 minutes. (If it hasn't thickened much at 15 minutes, increase the heat to almost medium and continue to cook until it thickens.) Turn off heat and stir in the vanilla.
- Line a 2-quart baking dish with half of the vanilla wafers, then top with half of the sliced bananas and pour ½ the custard over top. Repeat with wafers, banana and remaining custard.
- Make the meringue: Place the egg whites in a medium bowl and add the 6 tablespoons of sugar. Use a stand mixer or hand mixer and beat on medium until the mixture reaches a white, glossy meringue consistency and has stiff peaks, about 5-6 minutes.
- Dollop the meringue on top of the banana pudding and smooth over the top.
- Bake at 425 for 3-5 minutes, until delicately browned. Watch closely so it doesn't burn. Serve warm or let cool, refrigerate and serve cold.
Cheryl
Worse banana pudding I have ever made!! I followed each instructions carefully step by step and as I was stirring it constantly adding the milk slowly the pudding started getting thick! I added more milk and it kept getting thicker! Went ahead and poured it over the bananas and wafers! So I thought I would try again and just use less flour! Turned out the same way!!! Thick!! As high as eggs are I wasted 6 eggs!! Don’t no one try this recipe not unless you have money to throw in the garbage!
Kathryn Doherty
I'm sorry to hear you had trouble, Cheryl; I know that's frustrating. This is a recipe that has been made by women in my family for well over 40 years, by different generations in different kitchens, so I feel confident that it's a sturdy and well-tested recipe. I'm not sure if it had to do with your cooking temperature or the extra milk or other ingredients you added. To note though, the pudding is supposed to thicken; it should reach a custard like consistency. Happy to try and trouble shoot with you if you want to email me directly. It's kathryn @ familyfoodonthetable.com