Old Fashioned Banana Pudding

Old-fashioned banana pudding made from scratch—creamy vanilla custard, sweet bananas, and crunchy 'Nilla wafers with an optional whisper of bourbon. Pure Southern comfort in every bite.

Total time for the recipe to be finished.Total Time 20 minutes minutes

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If you didn’t grow up peeling plastic wrap off a Pyrex dish of banana pudding on a Sunday afternoon, then bless your heart—we’re about to fix that.

This is the kind of old-fashioned banana pudding that showed up to every important Southern event dressed in her Sunday best—layered in Grandma’s fanciest glass dish and topped with enough fluffy whipped cream to silence a room.

We’re talking creamy vanilla custard, homemade from scratch (no boxed mix allowed—this is a church lady’s kitchen, not a dorm room). It’s sweet, it’s silky, and it knows how to behave at funerals, potlucks, and holidays. Especially Easter and Christmas. And Tuesdays. Honestly, any day that ends in “y.”

In a rush? I see you. Try my banana pudding with sweetened condensed milk—no judgment. But if you’re here for the classic? Grab a whisk and let’s get going.

🧾 Ingredients and variations

Sometimes I whip the egg whites up into a stiff, sweetened meringue and then carefully fold it into the cooled custard right before putting it all together. You end up with a lighter mouth feel with all the flavor and deliciousness of the pudding. Kinda like a mousse.

Try it that way once and if you don't like it just use the meringue as a topping next time instead of folding it in. Or, use the egg whites for something else.

Tell me in the comments: Whipped cream or meringue on top?

Download the free Old Fashioned Banana Pudding Kitchen Cheat Sheet for tips, storage information, FAQs, meringue instructions, and more.

📖 Recipe

Old Fashioned Banana Pudding in 20 Minutes

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Old-fashioned banana pudding made from scratch—creamy vanilla custard, sweet bananas, and crunchy 'Nilla wafers with an optional whisper of bourbon. Pure Southern comfort in every bite.

Course Dessert

Cuisine American - Southern

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings:8 servings

Calories:614

Author:Marye Audet-White

Ingredients

• ▢ 1 cup granulated sugar
• ▢ ⅓ cup flour
• ▢ 28 oz evaporated milk
• ▢ 4 egg yolks, room temperature and whisked smooth
• ▢ 1 ½ teaspoons vanilla extract
• ▢ 6 tablespoons butter, cut in chunks
• ▢ 4 bananas, sliced
• ▢ 12 ounces 'Nilla Wafers
• ▢ 2 tablespoons bourbon, optional

Instructions

• Mix together sugar and flour.
• Slowly add evaporated milk, whisking until well blended.
• Microwave on high for about nine minutes until the mixture thickens, whisking every 1-2 minutes.
• Remove from microwave. Add a little of the hot mixture to the egg yolks, whisking constantly.
• Add the yolks back into the pudding, whisking constantly to keep the eggs from curdling.
• Put back into the microwave and cook for 2 more minutes, whisking a couple of times.
• Remove from heat and add the butter. Whisk until it is mixed well.
• Stir in the vanilla (and bourbon if you're using it).
• Add a layer of 'Nilla Wafers to the bottom of your serving dish.
• Top with sliced banana.
• Add more pudding and repeat the layers, ending with the pudding.
• Sprinkle the top with cookie crumbs before serving.

Notes

Storage:

Cover with plastic wrap and refrigerate promptly. It will be fine for up to 4 days or so. The bananas are likely to get brown and watery after the first day unless you've dipped them in lemon juice.

Tips:

• Cooking the rich vanilla egg custard in the microwave means that it doesn't scorch and is always creamy. You can cook it on top of the stove if you want but stir it constantly!
• Make this the day before you plan on serving it if you can. The cookies soak up all the flavor and it's just SO good.
• For the best result use ripe bananas but not so ripe they're turning into liquid or mushy. They should still be firm.

 

Nutrition Facts

Calories: 614kcal | Carbohydrates: 84g | Protein: 11g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 149mg | Sodium: 356mg | Potassium: 563mg | Fiber: 2g | Sugar: 56g | Vitamin A: 667IU | Vitamin C: 7mg | Calcium: 276mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

This is the best banana pudding if you're looking for the classic recipe but try my Nutter Butter Banana Pudding if you're feeling adventurous.

🔪 Instructions

This old-fashioned banana pudding recipe is really simple to make - there's no need to use a boxed mix!

Whisk the base

Alright, —grab that apron and let’s make some magic. Start by mixing flour and sugar together in a big Pyrex bowl - I like to use a whisk for this. Now, slowly whisk in the evaporated milk until it’s smooth. Pop it in the microwave and zap it ‘til it thickens up, stopping to whisk every minute or so—no multitasking, keep an eye on it like it owes you money.

Temper those yolks

Assemble the layers

Now layer those vanilla wafers like you’re building something sacred, top with banana slices, and pour on that warm, creamy pudding like the Southern queen (king?) you are. Retro perfection in a bowl.

Are your bananas are a little too ripe for banana pudding? Try this vintage Banana Layer Cake with gooey walnut filling.

📚 Related recipes

Who doesn't love bananas? Here are some of my favorite banana desserts!

• Southern Banana Pudding Cheesecake is a creamy New York cheesecake with big banana pudding flavor.
• Try this no bake banana pudding pie!