Old Fashioned Banana Pudding

This old-fashioned banana pudding recipe is a classic Southern dessert that’s creamy, comforting, and bursting with the irresistible combination of bananas and vanilla wafers. It’s a timeless treat that brings back memories of family gatherings and potluck dinners. The luscious custard, fresh bananas, and fluffy meringue create a delightful medley of flavors and textures that will leave everyone asking for seconds.

Why You’ll Love This Recipe:

You’ll love this recipe because it’s a true taste of nostalgia. The creamy, rich custard pairs perfectly with the sweet bananas and crisp vanilla wafers, creating a dessert that’s both comforting and indulgent. The addition of the fluffy meringue on top adds a lovely contrast in texture and makes for a stunning presentation. Whether you’re hosting a special occasion or simply craving a comforting dessert, this old-fashioned banana pudding is sure to be a hit.


  • 1 12 oz can evaporated milk
  • 1 cup granulated sugar
  • ½ cup all-purpose flour
  • ⅛ tsp salt
  • 6 large egg yolks (reserve egg whites)
  • 2 ⅓ cup half & half
  • 2 Tbsp butter
  • 1 Tbsp pure vanilla extract
  • 1 11 oz box vanilla wafers
  • 4 medium bananas, sliced
  • Meringue:
  • 6 reserved egg whites
  • 1 tsp pure vanilla extract
  • ½ tsp cream of tartar
  • 6 Tbsp granulated sugar


  1. In a medium-size mixing bowl, whisk together the evaporated milk, granulated sugar, flour, and salt until dissolved.
  2. Warm the evaporated milk mixture on the stove top in a heavy-bottomed saucepan over medium-high heat.
  3. In the same mixing bowl, whisk the egg yolks with the half & half. Whisk this mixture into the warmed evaporated milk mixture.
  4. Cook, stirring constantly, for 10-15 minutes over medium heat until the flour has cooked and the custard has thickened. Once thickened, remove from the heat and whisk in 2 Tbsp of butter and 1 Tbsp of pure vanilla. Set aside.
  5. Layer the bottom of a 7 x 11-inch oven-safe dish with vanilla wafers. Top with banana slices. Cover with half of the custard. Repeat, ending with custard.
  6. Whip the 6 reserved egg whites with the vanilla and cream of tartar. Sweeten with granulated sugar. Whip for 3-5 minutes or until stiff peaks form. Spread the meringue on top of the banana pudding.
  7. Set the oven to broil to toast the top until golden.
  8. Garnish the edge with vanilla wafers, if desired.
  • Prep Time: 20 minutes
  • Cooking Time: 15 minutes
  • Total Time: 35 minutes
  • Servings: 8
  • Kcal: 350 per serving


Store the banana pudding in an airtight container in the refrigerator for up to 3 days. However, for best taste and texture, it’s recommended to consume it within 24 hours of preparation.

Recipe Tips:

  • For a twist, consider adding a layer of caramel or chocolate sauce between the custard and the bananas for an extra indulgent touch.
  • Make sure to slice the bananas just before assembling the pudding to prevent browning.
  • If you prefer a less sweet meringue, you can adjust the amount of sugar to suit your taste preference.

Enjoy this delightful old-fashioned banana pudding as a comforting dessert that’s perfect for any occasion!

Leave a Comment