Old Fashioned Banana Pudding

 Few desserts embody Southern comfort quite like this homemade banana pudding. With layers of silky vanilla custard, ripe bananas, crisp vanilla wafers, and a cloud of golden-baked meringue, this from-scratch recipe brings back memories of Sunday suppers and family gatherings. No shortcuts here — just pure, old-fashioned goodness.

🧂 Ingredients

For the Pudding

Ingredient Amount

Granulated sugar 1 cup

All-purpose flour ½ cup

Salt ½ teaspoon

Whole milk (do not use skim) 2 cups

Ripe bananas, thinly sliced 4–5

Vanilla wafers 1 box

Pure vanilla extract 1 teaspoon

Unsalted butter 1 tablespoon

Large egg yolks 4

For the Meringue

Ingredient Amount

Egg whites (room temperature) 4

Granulated sugar 5 tablespoons

Cream of tartar ¼ teaspoon

Vanilla extract ½ teaspoonFor the Meringue

Ingredient Amount

Egg whites (room temperature) 4

Granulated sugar 5 tablespoons

Cream of tartar ¼ teaspoon

Vanilla extract ½ teaspoonFor the Meringue

Ingredient Amount

Egg whites (room temperature) 4

Granulated sugar 5 tablespoons

Cream of tartar ¼ teaspoon

Vanilla extract ½ teaspoonFor the Meringue

Ingredient Amount

Egg whites (room temperature) 4

Granulated sugar 5 tablespoons

Cream of tartar ¼ teaspoon

Vanilla extract ½ teaspoon6️⃣ Top & Bake

Spread the meringue over the pudding, sealing it to the edges of the dish to prevent shrinking. Bake for 12–15 minutes, or until the meringue is golden brown.

7️⃣ Cool & Serve

Let the pudding rest at room temperature. Serve warm for a cozy treat, or chill for a cool, creamy dessert.