Grandma’s Old-Fashioned Banana Pudding Recipe
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The timeless comfort of Southern old-fashioned banana pudding, a classic comfort food, stems from the creativity of old-school soul food cooks and their legacy of flavorful recipes. This beloved dessert connects generations through mouthwatering flavors and ingredients.
This banana pudding recipe embodies the warmth of family recipes and cherished kitchen memories, making it an ideal choice for holiday desserts and gatherings. It’s been passed down from my Great-grandma Florence to my dad and me. A quintessential soul food dish, it’s made from just a few staple ingredients that come together to create a flavorful masterpiece!
How is this recipe different?
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!
Prepared using a double boiler on the stove, my Great-grandma’s recipe calls for homemade pudding instead of an instant pudding mix.
Ingredients
Each ingredient plays a unique role in this cherished old-fashioned banana pudding recipe. Layers of flavor and texture are essential to this banana pudding, including the integral top layer of fluffy meringue. Additionally, this version features homemade vanilla pudding made from scratch!
Measurements for the recipe can be found in the printable recipe card below.
- Granulated sugar – The base of the custard, lending sweetness that balances the richness. It’s also the sweetener used in the meringue.
- Salt– Used to enhance all the flavors.
- Flour – Thickens the pudding, giving it body,
- Eggs – Introduce silkiness, making the custard smooth.
- Egg whites – Create a fluffy, light, and airy meringue topping.
- Cream of tartar – Accelerates whipping egg whites, resulting in a stable, billowy, and glossy meringue.
- Bananas – Ripe bananas enhance the dessert with their sweet, fruity flavor. Select bananas that have a few brown spots but are not overly ripe. Overly ripe bananas can cause this dessert to become soggy quickly.
- Whole milk – It’s the backbone of the pudding, offering creaminess.
- Vanilla extract – Brings a warm aroma, elevating the pudding’s homemade essence and adding flavor to the meringue.
- Nilla Wafers cookies – These are the old-school soul food official cookies for banana pudding, providing a delightful crunch against the soft pudding.
- Whipped cream – Adds light, fluffy layers that contrast with the dense, rich textures in between. If your family isn’t fond of meringue, try my Southern banana pudding recipe HERE, which features a top layer of whipped cream instead of meringue!
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 bring the water to a boil.
- Make the pudding by mixing the eggs, milk, sugar, salt, and flour.
- Cook the pudding uncovered in the top pot of the double boiler over the boiling water. Alternatively, for quicker preparation, use my instant banana pudding recipe.
- Layer the ingredients: cookies, bananas, pudding, and whipped cream.
- Make the meringue by whipping the egg whites.
- Spread the meringue on the banana pudding, then bake it.
- Refrigerate for at least 2 hours. Banana pudding is easiest to slice after being refrigerated.
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.
Pro tip: 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.
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.
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 eggs large
- 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 eggs large
- 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!