Jump to recipeTip: Leftover banana pudding can be covered and stored in the refrigerator for up to 3 days. Keep in mind that the meringue will soften as it sits.
Old-Fashioned Banana Pudding
It’s topped with meringue and baked in the oven—just like grandma used to make it!
By Leah Perez
Yields:
12 serving(s)
Prep Time:
45 mins
Total Time:
1 hr 5 mins
When it comes to classic, nostalgic, grandma desserts, old-fashioned banana pudding is hard to beat. It’s the kind of dish that shows up at church potlucks, family reunions, and summer suppers, and disappears the second it hits the table. Picture layers of vanilla wafers, fresh bananas, and creamy homemade pudding, all crowned with a cloud of meringue that turns perfectly golden and toasted as the dessert bakes in the oven—no kitchen torch or broiling required. It’s a timeless, comforting treat that feels right at home on any dessert table.
Dive into more church potluck recipes and potluck desserts here.
Is old-fashioned banana pudding topped with whipped cream?
While many modern versions of the dish are topped with whipped cream, old-fashioned banana pudding is traditionally finished with a fluffy, toasted meringue. Whipped cream is typically reserved for chilled or no-bake versions.
How do you keep bananas from browning in old-fashioned banana pudding?
Bananas naturally brown when exposed to air, so the best way to keep them looking fresh is to peel and slice them just before assembling the pudding and fully cover them with the custard as you layer. Using firm, just-ripe bananas also helps, since overly ripe bananas brown more quickly. For the best appearance, assemble the pudding close to baking or serving time.
Can you make old-fashioned banana pudding ahead of time?
Yes, you can. If you plan to serve the banana pudding chilled, the fully assembled and baked dessert can be covered and refrigerated for up to 12 hours before serving. Just keep in mind the bananas may darken slightly, and the cookies will continue to soften over time.
If you’d like to make old-fashioned banana pudding in advance but still serve it warm, assemble the vanilla wafer, banana, and pudding layers, then cover and refrigerate for up to 12 hours. (When you make the vanilla pudding, be sure to save the egg whites for the meringue and store them in an airtight container in the refrigerator until you’re ready to use them.) Let the dish sit at room temperature for 20 minutes while you make the meringue, then top and bake just before serving.
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Ingredients
- 1/3 cup cornstarch
- 1/4 tsp. kosher salt
- 2 cups sugar
- 4 cups whole milk
- 6 large eggs, separated
- 4 Tbsp. salted butter, cubed
- 1 Tbsp. vanilla bean paste or vanilla extract
- 1/4 tsp. cream of tartar
- 1 (11-ounce) box vanilla wafers
- 4 large bananas (about 1 1/2 pounds)
Directions
- Step 1Preheat the oven to 375°F. Set a fine-mesh sieve over a large bowl.
- Step 2In a medium saucepan, whisk together the cornstarch, salt, and 1 cup of the sugar. Whisk in the milk until smooth. Cook over medium heat, stirring frequently and scraping the bottom of the pan, until thickened, 6 to 8 minutes.
- Step 3Meanwhile, in a medium bowl, whisk together the egg yolks with ¼ cup of the sugar until lightened in color, about 1 minute. Remove the saucepan from the heat. While whisking constantly, slowly drizzle about 1 cup of the hot milk mixture into the egg yolks to temper. Then add the yolk mixture to the saucepan and whisk to combine.
- Step 4Return the mixture to medium heat and cook, whisking constantly, until it comes to a simmer, about 1 minute. Remove from the heat and stir in the butter and vanilla bean paste. Strain through the prepared sieve and set aside.
- Step 5In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until the mixture is frothy and soft peaks form, about 1 minute. With the mixer running, gradually add the remaining ¾ cup sugar, 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat until the egg whites are glossy and stiff but not dry, about 5 minutes more.
- Step 6Arrange half of the vanilla wafers in the bottom of a 9-by-13-inch baking dish. Peel and cut 2 bananas into ½-inch-thick slices and arrange them in an even layer on top of the wafers. Spoon half of the pudding over the bananas and spread into an even layer. Peel and slice the remaining 2 bananas. Repeat the layering process again with the remaining wafers, bananas, and pudding. Spoon the meringue over the pudding and use the back of a spoon to create decorative swoops to cover the entire pudding.
- Step 7Bake the banana pudding until the meringue is golden brown, 12 to 15 minutes. Allow to cool for 15 minutes and serve warm. Alternatively, refrigerate the pudding for at least 1 hour and up to 12 hours and serve it chilled.
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