Originally published on October 14, 2014. This post was last updated on May 8, 2025, for editorial improvements.
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This is the old-fashioned banana pudding your Grandma proudly served in her best Pyrex—super creamy vanilla custard, homemade from scratch (no boxed mix in this kitchen, thank you kindly). Around here, it shows up at every single holiday, potluck, funeral, or Tuesday that needs comfort, but it’s a non-negotiable at Easter and Christmas.
And if you’re in a rush? I see you. Here’s an easy banana pudding with sweetened condensed milk version with your name on it.
📖 Recipe
Old Fashioned Banana Pudding Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 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
- 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
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.
🧾 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.
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!
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.
Now comes the part where we don’t scramble the eggs: add a bit of that hot goodness to the yolks while whisking like your life depends on it, then ease it all back into the milk mixture.
Cook it till it’s thick and creamy (about 2 more minutes - don't let it boil). Remove from the microwave and stir in the butter and vanilla, and try not to lick the spoon (or do—I won’t judge).
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.
Marye's Tips
An old-fashioned secret to making the best banana pudding recipe is evaporated milk. I have tried half and half, heavy cream, whole milk, and combinations of those ingredients and nothing makes a pudding creamier than evaporated milk. You can substitute 3 cups of milk if you want to - but I am telling you the evaporated milk works best.
Download the free Old Fashioned Banana Pudding Kitchen Cheat Sheet for tips, storage information, FAQs, meringue instructions, and more.
📚 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.
- Banana Cake with gooey walnut filling is covered in a whipped cream cheese frosting that's light and fluffy. Best banana layer cake recipe ever!
- Try this no bake banana pudding pie!
Carol Williams says
Made this recipe yesterday and it was a HIT! My man asked me to marry him - with a spoon. I was scared to use the microwave so I whisked for 20 min gradually adding the tempered egg yolks . Perfect recipe and I looked for this for weeks. ❤️
Marye says
I'm so glad you liked it. Sometime try the microwave -seriously - you'll never go back!
Jackie Parker says
Marye,
Fresh out of college, I worked as a "Litton Lady" for Litton Microwaves. I developed a similar recipe I used during cooking schools. Yes, this was long ago. I cooked the custard for the entire time and then put it in a blender to take out the lumps. It never failed. I put all the ingredients in, cooked and blended. Time saver!
(I got my B.S. in Home Economics 1978 and a MED in 1985!)
Marye says
🙂 it makes puddings and custards so much easier!