A rich and creamy vanilla pudding made entirely from scratch, layered with crunchy vanilla wafers and perfectly ripe bananas. This timeless Southern dessert is a crowd-pleaser that brings comforting flavors to the table, making it a favorite for gatherings, potlucks, and holidays. With its creamy texture and layers of sweetness, this homemade banana pudding is sure to leave everyone asking for seconds.
Why You’ll Love This Recipe
- From-Scratch Flavor: The homemade vanilla pudding provides a luscious, authentic taste that store-bought alternatives can’t match.
- Easy Assembly: Simple steps and layering make this dessert beginner-friendly.
- Classic Southern Comfort: A nostalgic recipe that brings warmth and joy to any occasion.
- Customizable Layers: Adjust the wafer and banana ratio to suit your preferences.
- Perfect for Any Gathering: Whether it’s a picnic, family dinner, or holiday event, this dessert always delivers.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 3 cups milk
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 box (approximately 8 ounces) vanilla wafers
- 3–4 ripe bananas, sliced
Directions
- In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- Reduce heat to low and cook for 2 more minutes, stirring constantly. Remove from heat.
- In a small bowl, lightly beat the eggs. Gradually add ½ cup of the hot milk mixture to the eggs, whisking constantly to temper them.
- Pour the tempered eggs back into the saucepan, whisking continuously.
- Return the saucepan to medium heat and cook until the mixture gently boils, stirring constantly. Cook for an additional 2 minutes.
- Remove from heat and stir in vanilla extract. Let the pudding cool for 15 minutes, stirring occasionally to prevent a skin from forming.
- In an 8-inch square baking dish, layer approximately 25 vanilla wafers on the bottom.
- Add a layer of sliced bananas over the wafers.
- Pour half of the pudding over the bananas, spreading evenly.
- Repeat the layers with remaining wafers, bananas, and pudding.
- Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 4 hours or overnight for best results.
- Before serving, crush additional vanilla wafers and sprinkle them over the top for added texture.
Servings and Timing
- Servings: 8 servings
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus chilling time)
Variations
- Meringue Topping: Add a fluffy meringue topping and bake the pudding for a golden finish.
- Whipped Cream: Top with a dollop of whipped cream for extra indulgence.
- Chocolate Twist: Add a drizzle of melted chocolate between layers for a decadent variation.
- Gluten-Free Option: Substitute vanilla wafers with gluten-free cookies for a gluten-free dessert.
- Nutty Addition: Sprinkle crushed pecans or walnuts between the layers for added crunch.
Storage/Reheating
- Storage: Keep the banana pudding refrigerated in an airtight container for up to 3 days.
- Reheating: This dessert is best served cold, but if you prefer it warm, heat individual portions in the microwave for 15–20 seconds.
FAQs
1. Can I use instant pudding instead of homemade?
Yes, you can use instant vanilla pudding as a shortcut, but homemade pudding offers a richer flavor and creamier texture.
2. What type of bananas should I use?
Use ripe bananas with a few brown spots for the perfect balance of sweetness and texture.
3. Can I make this pudding ahead of time?
Absolutely! Banana pudding tastes even better the next day as the flavors meld together.
4. How do I prevent the bananas from browning?
Lightly toss the banana slices in lemon juice to slow the browning process before layering.
5. Can I double the recipe?
Yes, simply double the ingredients and use a larger dish to accommodate the extra layers.
6. What’s the best way to crush the vanilla wafers for topping?
Place them in a sealed plastic bag and crush with a rolling pin for even crumbs.
7. Can I use other cookies besides vanilla wafers?
Yes, graham crackers or shortbread cookies make great substitutes.
8. How long does it need to chill?
Chill the pudding for at least 4 hours, but overnight is ideal for the best texture.
9. Can I add other fruits to the pudding?
You can experiment with fruits like strawberries or blueberries, but bananas are the classic choice.
10. What should I serve with banana pudding?
Banana pudding pairs well with a cup of coffee or a scoop of vanilla ice cream for an extra treat.
Conclusion
Old-Fashioned Homemade Banana Pudding is a dessert that never goes out of style. With its creamy layers, sweet bananas, and crunchy wafers, this recipe is a nostalgic trip to comfort and joy. Whether it’s for a casual gathering or a special celebration, this pudding will always impress. Make it ahead, customize it to your taste, and enjoy the sweet simplicity of this timeless Southern classic.
Old-Fashioned Homemade Banana Pudding
- Total Time: 40 minutes (plus 4+ hours chilling)
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in the comforting flavors of Old-Fashioned Homemade Banana Pudding. Made from scratch with creamy vanilla pudding, ripe bananas, and crunchy vanilla wafers, this classic Southern dessert is perfect for gatherings, potlucks, or holidays. A crowd-pleasing treat that's rich, nostalgic, and utterly delicious.
Ingredients
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 3 cups milk
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 box (approximately 8 ounces) vanilla wafers
- 3–4 ripe bananas, sliced
Instructions
- In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- Reduce heat to low and cook for 2 more minutes, stirring constantly. Remove from heat.
- In a small bowl, lightly beat the eggs. Gradually add ½ cup of the hot milk mixture to the eggs, whisking constantly.
- Pour the tempered eggs back into the saucepan, whisking continuously.
- Return the saucepan to medium heat and cook until the mixture gently boils, stirring constantly. Cook for an additional 2 minutes.
- Remove from heat and stir in vanilla extract. Let cool for 15 minutes, stirring occasionally.
- In an 8-inch square baking dish, layer approximately 25 vanilla wafers on the bottom.
- Add a layer of sliced bananas over the wafers.
- Pour half of the pudding over the bananas, spreading evenly.
- Repeat layers with remaining wafers, bananas, and pudding.
- Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with crushed vanilla wafers for added texture.
Notes
- For extra indulgence, add whipped cream or a baked meringue topping.
- To prevent bananas from browning, toss slices in lemon juice before layering.
- Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stove-Top and Assembly
- Cuisine: Southern
