Grandma’s Old-Fashioned Banana Pudding Recipe
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My old-school soul food banana pudding recipe embodies the warmth of family traditions and cherished kitchen memories, making it a perfect choice for holidays and gatherings. Passed down from my Great-Grandma Florence to my dad and then to me, it’s a soulful dish made from just a few staple ingredients that come together to create a flavorful masterpiece!
You may remember my Great-Grandma Florence if you’ve listened to Episode 1 of The Soul Food Pod. Grandma Florence is not only my inspiration for this recipe, but also the heart behind The Soul Food Pot podcast itself!
How is this recipe different?
Prepared using a double boiler on the stove, my Great-grandma’s recipe calls for homemade pudding instead of an instant pudding mix.
Nostalgic ingredients like homemade pudding, ripe bananas, and the quintessential banana pudding cookies, Nilla Wafers, contribute to its unique taste. However, the skillfully crafted and decadent layer of meringue topping truly sets this Southern dessert apart as Grandma’s old-fashioned banana pudding recipe!
Ingredients
Each ingredient plays a unique role in this cherished, old-fashioned banana pudding recipe. Layers of flavor and texture are essential, including the integral top layer of fluffy, golden-baked meringue. Additionally, this version features homemade vanilla pudding made from scratch, plus my modern twist: rich layers of cream cheese-whipped cream filling that add even more depth and decadence to this soulful classic!
To create the signature fluffy meringue topping, you’ll need four key ingredients: egg whites, granulated sugar, cream of tartar, and vanilla extract. Prefer a whipped cream topping instead? Try my Southern banana pudding recipe HERE—a family favorite that swaps the meringue for a smooth, creamy finish everyone will love!
The homemade vanilla pudding base comes together with just a handful of staple ingredients: eggs, whole milk, granulated sugar, salt, and flour. It’s simple, soulful, and the heart of this old-fashioned banana pudding.
How to make homemade banana pudding from scratch
This grandma old-fashioned banana pudding recipe reminds us of the value of soul food simplicity and the beauty of crafting a dessert that’s delighted generations. In addition, preparing banana pudding from scratch creates a bridge of warm memories between the past and present.
Step-by-step instructions can be found in the printable recipe card below.
- Use a double boiler to cook the pudding. Alternatively, for simpler preparation, use my instant banana pudding recipe.
- Layer the ingredients: cookies, bananas, pudding, and whipped cream.
- Make the meringue, spread it on the banana pudding, and bake it.
- Refrigerate for at least 2 hours. Banana pudding is easiest to slice after being refrigerated.
✨ Shaunda’s Soul Food Sense: tips, truths & traditions
Mistakes to avoid when making old-fashioned banana pudding with meringue
Take the eggs out of the refrigerator just before you separate the egg whites from the yolks, as they separate more easily when cold.
Allow the separated egg whites to come to room temperature before beating them, which will help them whip to their fullest potential.
🥄 Shaunda says: Make sure to use cream of tartar. It stabilizes the tiny bubbles in the egg whites, speeds up the formation of foam, and helps maintain the structure of the meringue.
What keeps bananas from turning brown in banana pudding?
Slice the bananas into round discs only when ready to add them to the pudding recipe. Bananas naturally oxidize (turn brown) when removed from their skin. So you can slow this process by not peeling and slicing them prematurely.
❤️ Serve it like a Southerner
Should banana pudding with meringue be eaten hot or cold?
Old-fashioned banana pudding is typically baked and then refrigerated for the best experience. While you can enjoy it straight from the oven, it may be more difficult to slice.
Although leftovers should be stored in the refrigerator, many Southerners prefer to eat this dish served at room temperature after being chilled.
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Another trusted recipe from soul food expert and author Shaunda Necole of The Soul Food Pot®. *These AI tools are independent third-party services. Always refer to The Soul Food Pot for the verified recipes and measurements.
Equipment
- Double boiler pot set
- Hand-held electric mixer or stand mixer and mixing bowl
- 2 qt. glass bowl (preferably with a lid) Or a 9×13 or similar size baking dish (preferably with a lid)
Ingredients
Ingredients for the banana pudding
- ½ cup sugar granulated
- ¼ teaspoon salt
- ⅓ cup flour
- 3 large eggs
- 5 bananas ripe
- 2 cups whole milk
- ½ teaspoon vanilla extract
- 11 oz. Nilla Wafers cookies 1 box (and ¼ cup of crumbled cookies)
- 4 oz. whipped cream
Ingredients for the meringue
- 4 large eggs refrigerated (to separate the egg whites)
- ¼ teaspoon cream of tartar
- ¼ cup sugar granulated
- ¼ teaspoon vanilla extract
Instructions
Instructions for the banana pudding
- Fill the bottom pot of a double boiler with two inches of water and set it on the stovetop over medium-high heat, and allow it to come to a boil.
- Meanwhile, while the water heats up in the pot to boil, use a hand-held electric or stand mixer to combine the eggs, milk, sugar, salt, and flour to make the pudding.
- Add the pudding mixture to the top pot of the double boiler.
- Cook the pudding uncovered in the top pot of the double boiler over the boiling water in the pot beneath for 10-12 minutes, stirring constantly until the pudding mixture thickens.
- Remove the double boiler from the stovetop and stir the vanilla extract into the pudding.
- Layer the ingredients in a baking dish. First layer: cookies, bananas, pudding, whipped cream. Second layer: cookies, banana, pudding, whipped cream. Third layer: cookies, bananas, pudding. Set the layered banana pudding aside.
Instructions for the meringue
- Preheat the oven to 350 degrees F.
- Remove the eggs from the refrigerator and separate the egg whites from the yolks. Pour the egg whites into a mixing bowl.
- Using a mixer on high speed, beat the egg whites along with the vanilla extract and cream of tartar until the meringue is glossy and smooth, and holds it form.
- Turn off the mixer and gradually add the sugar, about one tablespoon at a time, beating after each addition of sugar.
- Continue beating the meringue until it forms stiff peaks.
- Spread the meringue over the set aside banana pudding, and bake it in the oven for 10 minutes, or until the top of the meringue is golden.
- Allow the banana pudding to chill in the refrigerator for at least 2 hours. It's easiest to slice after being refrigerated. Serve and enjoy!
Video
Nutrition
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This banana pudding recipe is like my Nana used to make it!