Why You’ll Love This Recipe

• 🍌 Classic and comforting: The real, homemade custard makes all the difference.
• 🧁 Rich and creamy: Layers of pudding, bananas, and wafers create the perfect texture.
• 👩‍🍳 Old-fashioned goodness: No instant mix — just from-scratch flavor the way Grandma made it.
• ❄️ Served warm or cold: Delicious either way, but even better after chilling overnight.

Ingredients

For the Vanilla Custard:

• ¾ cup granulated sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• 2 cups whole milk
• 4 large egg yolks, lightly beaten
• 2 teaspoons vanilla extract
• 1 tablespoon butter

For the Layers:

• 1 (11 oz) box vanilla wafers
• 4–5 ripe bananas, sliced

Optional Meringue Topping (for that old-school touch):

• 4 egg whites
• ¼ cup sugar
• ½ teaspoon cream of tartar

Instructions

Step 1: Make the Custard

1. In a medium saucepan, whisk together sugar, flour, and salt.
2. Gradually whisk in the milk, then cook over medium heat, stirring constantly, until thickened and bubbly.
3. Temper the eggs by slowly whisking a small amount of the hot mixture into the yolks, then pour the yolks back into the saucepan.
4. Continue cooking for 2–3 more minutes until the pudding is smooth and thick.
5. Remove from heat, then stir in butter and vanilla extract. Set aside.

Step 2: Assemble the Pudding

1. In a 2-quart baking dish, layer vanilla wafers along the bottom.
2. Add a layer of banana slices, then spoon a layer of warm custard over the top.
3. Repeat layers until all ingredients are used, ending with custard on top.

Step 3 (Optional): Add Meringue

1. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
2. Spread meringue over the pudding, sealing the edges.
3. Bake at 350°F (175°C) for 10–12 minutes, or until the meringue is lightly golden.

Step 4: Chill and Serve

Let the pudding cool to room temperature, then refrigerate for at least 4 hours before serving. The flavors deepen, and the wafers soften beautifully, creating that perfect old-fashioned texture.

Tips for Perfect Banana Pudding

• Use ripe (not overripe) bananas: Yellow with a few spots is ideal — sweet but firm.
• Layer while warm: It helps the flavors meld together.
• Chill overnight: The longer it sits, the better it tastes!
• Skip meringue for ease: You can top with whipped cream instead for a quicker finish.