Old Fashioned Banana Pudding – Baked Banana Pudding with Meringue
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Old Fashioned Banana Pudding is a from scratch vanilla pudding layered with vanilla wafers and bananas and topped with a beautiful meringue. For a shortcut version of this recipe, make the Baked Banana Pudding with Meringue with instant pudding.
Is there anything better than homemade vanilla pudding? Yes, actually there is.
Homemade vanilla pudding layered with vanilla wafers and bananas is one step better. Then to make it a grand slam, take that homemade layered banana pudding and top it with a perfectly browned meringue.
This southern homemade banana pudding tastes just like Grandma’s!
Baked Banana Pudding with Meringue
Why do old fashioned banana pudding recipes typically have a meringue on top?
That’s because our Moms and Grandmas wasted nothing. Banana pudding from scratch requires egg yolks, so instead of tossing the egg whites, our frugal ancestors used the egg whites to make a meringue for the top of the banana pudding.
Genius, absolutely genius.
My friend Patty shared this recipe with me. It was her Mom’s Banana Pudding with vanilla wafer recipe that actually originated from her sister-in-law. I love recipes that get passed through generations of family.
Ingredient List for Grandma’s Old Fashioned Banana Pudding
What do I need to make banana pudding from scratch?
Pudding Layer
All Purpose Flour
Sugar
Salt
Egg Yolks
Milk
Vanilla Extract
Ripe Bananas
Vanilla Wafers
Meringue Layer
Egg Whites
Cream of Tarter
Sugar
Vanilla Extract
How to store homemade banana pudding?
Just like any other pudding, old fashioned banana pudding needs to be refrigerated. Cover tightly with plastic wrap or aluminum foil to prevent the pudding from absorbing off-flavors from other foods in the refrigerator.
How long is banana pudding good in the refrigerator?
If stored properly in the refrigerator, covered tightly, banana pudding will last for up to 3 days; however, it will start to look a little ugly due to the oxidation and browning of the bananas rather quickly. It is still safe to eat (and tasty).
Should Banana Pudding with Meringue be eaten hot or cold?
This answer is a matter of opinion. I suggest letting the banana pudding cool just a bit to warm before serving; however, if you prefer a cold pudding, let the pudding cool and then refrigerate until it’s cold before eating.
Both ways are great!
How to make homemade banana pudding from scratch?
Step By Step Instructions
- In a large saucepan, whisk together flour, sugar and salt.
- Separately, whisk egg yolks; add milk and whisk.
- Add milk mixture to the flour mixture, and whisk constantly over medium heat until the mixture thickens and a pudding forms.
- Remove from heat, stir in vanilla extract to the egg yolk mixture.
- In a 2 1/2 quart dish, place a layer of vanilla wafers on the bottom of the dish.
- Add a layer of sliced bananas. Pour 1/3 of the pudding mixture over top.
- Repeat layers as follows: vanilla wafers, bananas, pudding, vanilla wafers, bananas, pudding, ending with one additional layer of nilla wafers.
- For the meringue topping, beat eggs until foamy, adding cream of tarter and mix.
- Add sugar 1 tablespoon at a time until stiff peaks form and sugar is completely dissolved. Then, mix in vanilla extract.
- Spread meringue over top the banana pudding, making sure to spread to the edges of the dish.
- Bake at 400 degrees F for 5 to 15 minutes until the meringue is lightly browned.
- Let cool until just warm or at room temperature and serve. Or, let cool and refrigerate before serving, if desired.
For the full ingredient amounts and steps for how to make homemade banana pudding with vanilla wafers, scroll to the recipe card at the bottom of this post.
Recipe FAQs
- For a shortcut, use a 4.6 oz. box of cook and serve vanilla pudding, prepared as the box states, instead of making homemade vanilla pudding from scratch.
- Whole milk makes the best pudding from scratch.
- It will take an entire box of vanilla wafers for this from scratch banana pudding recipe.
- Technically, vanilla wafers can be omitted. Layer the pudding and bananas as directed, and top with meringue.
- If meringues aren’t your thing, leave the meringue off. Top with crushed vanilla wafers instead.
- An 11 x 7 inch baking dish can be used instead of a 2 or 2 1/2 quart dish.
- Banana pudding with meringue on top can be eaten warm or cold. You choose!
- Check out our Amazon Store for our favorite pantry essentials and kitchen items.
Recipes Using Bananas
Double Chocolate Banana Bran Muffins
Old-Fashioned Pudding Recipes
We love making homemade pudding and we’ve shared several recipes on the blog, including:
- Classic Vanilla Pudding
- Homemade Chocolate Pudding
- Peanut Butter Pie with Homemade Pudding
- Slow Cooker Pumpkin Pie Pudding
Old Fashioned Banana Pudding – Baked Banana Pudding with Meringue
Ingredients
- 4 Tablespoons flour
- 1 1/2 cups sugar
- pinch salt
- 3 egg yolks
- 3 cups milk
- 1 teaspoon vanilla extract
- 11 ounces vanilla wafers
- 5 – 6 bananas
- 3 egg whites
- 1/8 teaspoon cream of tarter
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F.
- Separate the egg yolks from the egg whites, saving both in separate containers.
- In a large saucepan, mix flour, salt and 1 1/2 cups sugar.
- Separately, whisk egg yolks and stir in milk.
- Whisk together milk mixture and flour mixture, stirring constantly over medium heat until it thickens and forms a pudding texture. This will take approximately 10 minutes.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- In a 2 to 2 1/2 quart baking dish, layer vanilla wafers on bottom of dish. Top with a layer of sliced bananas. Pour 1/3 of pudding over top.
- Repeat layers as follows: wafers, bananas, pudding, wafers, bananas, pudding, extra layer of wafers on top (if you have enough).
- For the meringue, beat egg whites until foamy; add cream of tarter and beat until mixed.
- Add sugar, one Tablespoon at a time until the entire 1/4 cup is used, until the sugar is dissolved and the peaks are stiff. Beat in 1 teaspoon vanilla extract at the end.
- Spread meringue over top the pudding making sure to seal the edges. Make decorative smears and peaks.
- Bake for 5 to 15 minutes or until meringue is lightly browned.
- Let cool until slightly warm to serve, or cool completely and refrigerate before serving.
Notes
- For a shortcut, use a 4.6 oz. box of cook and serve vanilla pudding, prepared as the box states, instead of making homemade vanilla pudding from scratch.
- Whole milk works best for homemade pudding.
- It will take an entire box of vanilla wafers for this from scratch banana pudding recipe.
- Technically, vanilla wafers can be omitted. Layer the pudding and bananas as directed, and top with meringue.
- If meringues aren’t your thing, leave the meringue off. Top with crushed vanilla wafers instead.
- An 11 x 7 inch baking dish can be used instead of a 2 or 2 1/2 quart dish.
- Banana pudding with meringue on top can be eaten warm or cold. You choose!
- Love meringues? Try Real Lemon Meringue Pie and Butterscotch Pie.
My mother in law passed this (or A very similar) recipe down to me and it’s definitely a family favorite! I add a teaspoon of almond extract and 1 tablespoon of butter to the pudding once it’s cooked for a bit of extra richness & flavor. My family doesn’t like meringue, so I whip up fresh organic A2 cream from a local dairy (whipping cream is fine) with some sugar for the topping. You can’t go wrong with this recipe!