Pudding is a delicious snack or dessert. Make the best homemade Old-Fashioned Southern Banana Pudding. This recipe makes it easy. It's creamy and full of flavor!
My grandfather was a master in the kitchen. While my grandmother ran a thriving real estate business, my grandfather found great joy in growing tropical plants, bringing home massive grocery loads, and cooking from scratch food for his family.
Among the foods that I remember the most were his macaroni and cheese, chicken spaghetti, and his homemade banana pudding recipe!
He's been gone now for about 5 years, but I'm so thankful for the memories he left us.
Old Fashioned Southern Banana Pudding
This banana pudding recipe is a little different from the more conventional "Nila Wafer Banana Pudding Recipe" he made from the recipe on the side of the boxed cookies, I've captured that flavor with an old fashioned banana pudding from scratch version that I know he would love!
Homemade banana pudding warms the heart and is a beautiful dessert to share with family and guests.
This classic Southern banana pudding recipe is heavenly when it's still warm and also great served chilled! Which makes it the perfect make-ahead dessert!
I like to use homemade vanilla wafer cookies for our banana pudding, so I can use einkorn flour and keep the processed ingredients to a minimum. However, you can use your favorite vanilla wafer cookies!
A very important note about bananas
The bananas that you choose for this recipe need to be fully ripe, or they will create a chewy texture that is NOT pleasant during the baking process.
Ask me how I know... ;-)
Whisk together the granulated sugar, flour, and salt in a heavy bottom saucepan. Add in the egg yolks and 2 cups of milk. Whisk until smooth, then add in the remaining 3 cups of milk, and whisk again until well combined.
Turn on the stove at this point and cook the mixture over medium heat, stirring constantly until it simmers and thickens. This will take between 10- 15 minutes.
Once the pudding thickens, remove from heat and add in the butter and 2 teaspoons vanilla. Whisk until smooth.
In the bottom of a 13 x 9 casserole dish, layer half the vanilla wafer cookies. On top of the cookies add half the pudding, then add in ALL the bananas. Repeat with remaining cookies and pudding for a total of two layers.
Preheat the oven to 325° while you make your meringue.
Beat the egg whites with an electric mixer or hand-held mixer with a whisk attachment until foamy. Increase to high speed. Gradually add powdered sugar and keep beating until stiff peaks form.
Briefly mix in 1 teaspoon vanilla extract.
Top the banana pudding with the finished meringue, fully covering the entire dish. Use the back of a large spoon to peak up the meringue for a beautiful finished product!
Bake for 12 to 15 minutes or until the meringue is golden brown.
Serve warm or cool for several hours in the fridge.
Old Fashioned Banana Pudding
- Whisk together granulated sugar, flour, and salt in a heavy bottom saucepan.
- Add in the egg yolks to the saucepan and 2 cups of milk. Whisk together until smooth. Add in the remaining 3 cups of milk and whisk together again until well combined.
- Cook over medium heat, stirring constantly until the pudding simmers and thickens (10-15 minutes).
- Once the pudding thickens, remove from heat and add butter and 2 teaspoons vanilla.
- In the bottom of a 13 x 9 casserole dish, layer half the vanilla cookies. On top of the cookies add half the pudding, then add in ALL of the bananas. Repeat with remaining cookies and pudding.
- Preheat the oven to 325° and make your meringue.
- Beat the egg whites with an electric mixer or hand-held mixer with a whisk attachment until foamy. Increase the mixer to high speed, gradually add powdered sugar and keep beating until stiff peaks form.
- Briefly mix in 1 teaspoon vanilla extract.
- Top the banana pudding with the finished meringue, fully covering the entire dish.
- Bake for 12 to 15 minutes or until the meringue is golden brown.
- Serve warm or chilled.
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