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–+ servings
A scoop of banana pudding being taken from a large white round casserole dish
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4 from 2 votes

Grandma's Banana Pudding

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.
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Yield: 8 servings

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 12-15 minutes. 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.

Notes

Container: 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 and 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.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 43g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 94mg | Sodium: 143mg | Fiber: 2g | Sugar: 34g
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