Old-Fashioned Banana Pudding

Here’s a classic Old-Fashioned Banana Pudding recipe just like Grandma used to make — with layers of vanilla wafers, fresh bananas, and homemade custard, topped with fluffy meringue or whipped cream.

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🍌 Old-Fashioned Banana Pudding Recipe

Ingredients:

For the Custard:

• ¾ cup sugar

• ⅓ cup all-purpose flour

• ¼ tsp salt

• 3 cups whole milk

• 3 large eggs, separated (yolks for custard, whites for meringue)

• 1½ tsp vanilla extract

• 1 tbsp butter (optional, for richness)

For the Layers:

• 4–5 ripe bananas (not overly soft), sliced

• 1 (11 oz) box of vanilla wafers (like Nilla Wafers)

For the Meringue (optional but traditional):

• 3 egg whites (reserved from earlier)

• ¼ tsp cream of tartar

• 6 tbsp sugar

• ½ tsp vanilla extract

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🧑‍🍳 Instructions:

1. Make the Custard:

1. In a saucepan, whisk together sugar, flour, and salt.

2. Slowly whisk in the milk until smooth.

3. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.

4. In a small bowl, beat the egg yolks. Gradually whisk in a little of the hot milk mixture to temper them.

5. Pour the yolk mixture back into the saucepan. Cook 2–3 more minutes, stirring constantly, until thickened.

6. Remove from heat and stir in vanilla and butter.

2. Assemble the Pudding:

1. In a 2-quart baking dish or trifle bowl, layer vanilla wafers, banana slices, and custard.

2. Repeat layers, ending with custard on top. Reserve a few wafers or bananas for garnish if desired.

3. Make the Meringue (optional):

1. Preheat oven to 350°F (175°C).

2. Beat egg whites with cream of tartar until soft peaks form.

3. Gradually add sugar and vanilla; beat until stiff peaks form.

4. Spread meringue over the pudding, sealing the edges to prevent shrinking.

5. Bake for 12–15 minutes, or until meringue is lightly browned.

4. Cool and Serve:

• Let pudding cool to room temperature, then chill for at least 2 hours.

• Best enjoyed the same day or next day for peak texture.

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🍽️ Tips:

• For an easier version, substitute instant vanilla pudding and whipped topping — but homemade custard is the key to that old-fashioned flavor.

• Layer gently to avoid breaking the bananas or wafers.

• Leftovers keep in the fridge for 2–3 days, but bananas may start to brown.

Let me know if you’d like a version without meringue or with whipped cream instead!