Why You’ll Love This Recipe
I like this recipe because it doesn’t cut corners with instant pudding or mixes. The homemade custard is creamy and velvety, soaking into the bananas and wafers for that perfect melt-in-your-mouth texture. I enjoy serving it both warm for a comforting treat and chilled for a traditional pudding experience. With the option to top it with meringue or whipped cream, I can make it feel extra special for any occasion.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 ripe bananas, sliced into ¼-inch rounds
2½ cups whole milk
3 large eggs, separated
¾ cup granulated sugar
2 tbsp unsalted butter
½ tsp vanilla extract
3 tbsp all-purpose flour
⅛ tsp salt
1 box vanilla wafers (about 45–50 wafers)
Optional: whipped cream or meringue for topping
Directions
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I start by preparing the custard. In a saucepan off the heat, I whisk together flour, sugar, and salt. Then, I slowly whisk in the milk until smooth. Over medium heat, I cook it while stirring constantly until it thickens, about 5–7 minutes.
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To temper the eggs, I whisk the yolks in a bowl, then gradually stir in some of the hot custard before adding the mixture back into the saucepan. I cook for 2–3 more minutes until thick enough to coat a spoon.
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I remove from heat, stir in butter and vanilla, then let it cool slightly.
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To assemble, I layer wafers, banana slices, and custard in a baking dish, repeating until all ingredients are used, ending with custard on top.
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If I want to, I top it with meringue by beating the egg whites with sugar until stiff, then broiling until golden. Alternatively, I whip cream with sugar for a softer topping.
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I serve it slightly warm for comfort, or chill it for at least 4 hours for a set pudding texture.
Servings and Timing
This recipe makes 8 servings. I spend about 15 minutes preparing, 15 minutes cooking the custard, and at least 4 hours chilling for the best flavor. Total time comes to around 4 hours and 30 minutes.
Variations
I like to make a banana cream pie version by pouring the pudding into a graham cracker crust. Sometimes I add shredded coconut for a coconut-banana twist, or I drizzle peanut butter between the layers. For a chocolate version, I add ganache or swap in chocolate wafers. When I want a grown-up flavor, I add a splash of bourbon to the custard. For dietary needs, I use gluten-free wafers and flour or swap in almond or oat milk with plant-based butter for a dairy-free option.
Storage/Reheating
I cover the pudding with plastic wrap and refrigerate for up to 4 days. I don’t freeze it since bananas and custard don’t hold up well. If I want to serve it warm, I reheat individual servings in the microwave for about 15–20 seconds.
FAQs
Can I use instant pudding instead of homemade?
I can, but the homemade custard has a much richer, more authentic taste.
What’s the best type of banana to use?
I use just-ripe bananas with no brown spots for the best texture and flavor.
How long does banana pudding last in the fridge?
I keep it up to 4 days, but I find it’s best within the first 2 days.
Can I make this ahead of time?
Yes, in fact, I think it tastes even better made a day ahead so the wafers soften.
Why do I need to temper the eggs?
Tempering keeps the yolks from scrambling by gradually introducing heat.
Can I skip the meringue topping?
Yes, I often just use whipped cream, or sometimes I leave it plain.
Are store-bought wafers okay?
Yes, I usually use Nilla Wafers or a similar vanilla cookie.
Can I make it with other fruits?
Yes, strawberries or pineapple make a nice variation for a tropical feel.
How do I keep bananas from turning mushy?
I use firm, just-ripe bananas and assemble the pudding no more than a day ahead.
What if I don’t have whole milk?
I use 2% if needed, but I avoid skim milk since I want a creamy custard.
Conclusion
I love how this Old-Fashioned Homemade Banana Pudding brings a taste of tradition to the table. With layers of banana, wafers, and silky custard, it’s a dessert that feels both nostalgic and indulgent. Whether I serve it warm like Grandma used to or chilled for a classic pudding experience, it always disappears quickly at gatherings.
