Here’s a classic Old-Fashioned Banana Pudding recipe—the kind with creamy custard, ripe bananas, and layers of vanilla wafers. It’s a nostalgic Southern dessert that’s simple but irresistible.
Ingredients (serves 6–8)
- 1 box (5 oz) vanilla wafers
- 4–5 ripe bananas, sliced
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- Pinch of salt
- 4 large eggs, separated
- 2 1/2 cups whole milk
- 2 teaspoons vanilla extract
- Optional topping: whipped cream or meringue
Instructions
1. Make the Custard
- In a medium saucepan, whisk together sugar, flour, salt, and egg yolks.
- Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
- Remove from heat and stir in vanilla extract. Let cool slightly.
2. Layer the Pudding
- In a 2-quart dish, layer vanilla wafers on the bottom.
- Add a layer of banana slices.
- Pour a layer of custard over the bananas.
- Repeat layers until all ingredients are used, finishing with custard on top.
3. Optional Topping
- Whipped cream: Spread over the top before chilling.
- Meringue: Beat the reserved egg whites with 2–3 tablespoons sugar until stiff peaks form. Spread on top and lightly brown under a broiler or with a kitchen torch.
4. Chill
- Refrigerate for at least 2–4 hours before serving to let flavors meld and wafers soften slightly.
Tips
- Use ripe but firm bananas so they don’t turn mushy too quickly.
- For extra flavor, lightly toast the vanilla wafers before layering.
- Banana pudding can be made a day ahead—the flavors actually improve after sitting overnight.
If you want, I can also give a super creamy shortcut version that uses instant vanilla pudding and requires no stovetop custard, which is faster but still tastes like old-fashioned banana pudding. Do you want me to share that version?
