Indulge in the southern classic dessert of old fashioned homemade banana pudding. This traditional recipe is a fan-favorite treat!
“Comparison is the thief of joy.” I’ve said it probably a thousand times – maybe even a hundred thousand. “Comparison: it IS the thief of joy.”
Ever since I read these words from Theodore Roosevelt years ago, I’ve tried my best to keep them at the forefront of my mind. It’s like we head down the path of life, and we divert our attention to someone else. Immediately, we’re crippled. Maybe they have a higher-paying job, a bigger house, a more expensive car, maybe they’re better at something than we are. The list goes on.
This sentiment reminds me of a spring soccer season that Jack had participated in several years back. He was wrapping up the season and considering trying out for all-stars until one afternoon he let me know he had decided not to try out.
“Why,” I inquired.
“Well, there are so many boys on the other teams that are better than me; I just don’t think I’ll make it. I’m not good enough,” he said.
I was crushed that my boy thought he wasn’t good enough for something. I could hear it in my head, “comparison is the thief of joy.” My boy LOVED soccer. And, I knew he shouldn’t let the idea of others being better keep him from trying something he wanted to do.
The reality is that there will almost ALWAYS be someone out there who is better than you, more successful than you, has a nicer car than you, or plays soccer better than you. You can’t let that keep you from the things you love.
I’m reminded of some words I shared with a group I spoke to a few years back… When we get caught up in the whole “grass is greener” thing, it is vitally important to stay intently focused on keeping our own grass green. This way we don’t have time to see if the neighbor even has grass.
Back to Jack’s soccer dilemma… He actually ended up trying out and making the all-star team. And while he readily admitted that he was not the best player, he still had a blast and learned a very valuable lesson… comparing oneself to others can cost you the chance to be a part of some very cool things in life!
Y’all this banana pudding is the recipe from my cookbook, and it’s my absolute favorite. It’s a classic and is always a hit wherever I serve it.
One thing I like to do differently is to allow the custard to cool before I pour it over the bananas and vanilla wafers. It helps to keep the bananas from browning. Yes, you’re going to put the whole thing in the oven, but it won’t be long enough to heat the pudding all the way through again.
And while the meringue, like the recipe is written, is the traditional topping, I do sometimes skip that and top it with freshly whipped cream if I’m in the mood. Y’all enjoy!
Is banana pudding made from real bananas?
Banana pudding is a delicious dessert made with layers of creamy vanilla pudding, vanilla wafers, and (the answer to your question) fresh banana slices. It’s usually served in a dish and topped with whipped cream or meringue. So yes, real bananas are used to make it, and they are absolutely delicious in my not-so-humble opinion.
Why is my custard runny or too thin?
Usually, the reason you may have a thin or runny custard is because it’s not been cooked long enough or at a high enough temperature to cause the flour to thicken the pudding. It’s a delicate balance to get it cooked long enough and warm enough without scorching it. If you find that your custard is indeed too thin or runny, just keep cooking it, stirring constantly, and trust the process. Also, keep in mind that it will thicken more as it cools.
Can I reduce the amount of sugar in this banana pudding recipe?
While I think it’s perfect as is, I often get questions about reducing the amount of sugar in this banana pudding recipe. The short answer is yes, you can reduce the sugar amount in the custard, but I would not reduce the amount of sugar in the meringue. The sugar provides the meringue with structure, so it’s pretty important to keep that amount the same.
Tips for perfect meringue:
Meringue can be a bit finicky. Here are a few of my best tips for achieving the best result:
Use older eggs! I know that sounds like an odd idea but trust me on this one… older eggs make for fluffier meringue. You can find an older egg by choosing an egg that stands upright in a bowl of water. However, if it floats, it’s too old, so you will want to trash those.
Bring eggs to room temperature! I share this a lot throughout my recipes and once again the notion stands true… room-temperature eggs incorporate with other ingredients better than cold eggs. In the case of a meringue, it helps create more height.
Choose a clean bowl and beaters! You don’t want to risk any fat or grease being left behind in the bowl or on the beaters because it can make your meringue foam.
Don’t rush the sugar! When adding sugar, you will want to slowly pour in about 1 tablespoon at a time. This will help you achieve a smooth texture and not a gritty one.
Check the weather! I know that sounds so random, but it’s true… Meringue turns out best on dry days. Humidity can lead to your meringue absorbing moisture and becoming limp or sticky.
Ingredients
- 2 cups sugar, divided
- ½ cup all-purpose flour
- dash of salt
- 4 large eggs separated
- 3 cups milk
- ¼ cup ½ stick butter
- 2 teaspoons vanilla extract
- 1 (11-ounce) box vanilla wafers
- 4 bananas sliced
Instructions
- In a medium saucepan over medium-low heat, combine 1 ½ cups sugar, flour, salt, egg yolks, and milk. Cook the custard, stirring very frequently to keep from scorching, 15 to 20 minutes or until thickened. Remove the pan from the heat, and add the butter and vanilla. Stir until the butter has melted completely. Allow the custard to cool.
- Preheat the oven to 325°. Lightly spray a 2 ½-quart baking dish with nonstick cooking spray. Line the bottom and sides of the dish with vanilla wafers. Slice two bananas on top of the cookies. Then add another layer of cookies, and then two more bananas. Pour the custard over the bananas and cookies.
- Whip the egg whites with a hand mixer or in a stand mixer with a whisk attachment until they are frothy. Gradually add the remaining ½ cup sugar to the whites. Continue beating until the whites form stiff peaks. Spread evenly over the banana pudding. Bake 12 to 15 minutes or until the tops of the meringue are toasted.
Video
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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I know it’s going to be good. It sounds like the recipe my Mom used.
Sure hope it turned out great for you!
My MIL folds her meringue into the pudding and it is so delicious
Interesting! I’ve never heard of doing that. Does she bake it after that?
Delicious! I made it for the family Easter get together and it was a hit! Thank you for this beautiful dessert! I only had 2% milk, so the custard took a long time to thicken. Regardless, the custard was delicious! The only change I made was I swapped out the meringue for homemade whipped cream.
I’m so glad to hear that it was a hit at your Easter gathering! Thanks for sharing your experience with the custard. And don’t tell anyone… but I’d prefer the whipped cream, too!
I have made this multiple times! It is so good!! My family requests it often. I get nominated to bring the banana pudding for holidays 😁 I am wondering could I make the custard ahead of time? We like the pudding warm not cold so could reheating be possible? Thank you for an amazing receipe.
I’m so glad your family loves it—and what an honor to be the official banana pudding maker! 😊 You can probably make the custard ahead of time. Just store it in an airtight container in the fridge and reheat it gently on the stovetop over low heat, stirring frequently to keep it smooth. That way, you can serve it warm just the way your family likes it. Happy holidays and happy pudding-making!
Would it be ok to use lactose free milk instead of whole milk with your banana pudding recipe?
I’ve not tested it, but I think it should work.
I made this exactly like you said and it’s the best Banana pudding I’ve ever tasted. Wow I’ll be making it again bc my husband loves it too.
Awesome! Love hearing that!!
“Choose a clean bowl and beaters! You don’t want to risk any fat or grease being left behind in the bowl or on the beaters because it can make your meringue foam.” – Absolutely love the tips like this! Your site leaves no detail out! It really makes a difference. Thanks
Thanks, Chrissy! Folks often skip over the blog post, but I try my best to include helpful info in there because I want your recipes to be a success!
Can this recipe be halved? or quartered? In an empty nest, with only 1 person ‘loving banana pudding’ a whole portion is too much for little ole me….what can I do (and not eat the whole thing myself????)
Absolutely! Enjoy!
Great recipe
So glad to hear you enjoyed it!
Omg! This looks fantastic! I’m going to give it a shot for Easter. Wish me luck! Lol! Btw, you’re recipes look amazing! Thanks for sharing. 🥰
Thanks, Gigi! Enjoy!
This is the same as the one I have been making for over 30 years minus the butter. I lost mine until and read yours and it was like riding a bike. Thank you
Looks great, Susan! Thanks for sharing!
I lost my mother’s banana pudding recipe but this was the closest one to hers it tasted amazing. My meringue didn’t get as stiff as I would have liked but it could have been the fact that my eggs were still cold and not at room temperature or too much moisture in the air I was also boiling my eggs for deviled eggs. But it is ok it still came out awesome. I’ve been making banana pudding for 30 years now and some have been a disaster others turned out prefect. Sometimes when you just have to be patient. Like it took me about 30 minutes to get my custard to thicken up this time due to my stove temperature not working correctly. (It’s time for a new old it’s over 45 yrs old) I even have to cut the temperature down on my oven because if I didn’t it would have burned to a crisp.
Glad you were able to work through the challenges and get an ed product you enjoyed!
I am going to make this because I prefer custard over cornstarch puddings- and my hens been giving alot of eggs and this calls for 4. Have you ever tried adding some good quality banana extract with the vanilla? This looks like something my Grandmother made. What I’m looking for. Thanks. Looking forward to making it.
I’ve not tried adding the banana extract, but think it would be a great way to add more banana flavor. Enjoy!
I have tried this recipe a couple of time with the exact result-runny custard. If I wanted a banana pudding milkshake, I’ll use this recipe again.
Karen – Sounds like you’re not cooking the custard long enough. I’ve made this COUNTLESS times and have never had an issue with it. I appreciate constructive criticism, but the cattiness was uncalled for. Tacky.
I tried it for the first time for take over Christmas dessert. It was embarrassingly runny. I was going to try it again but I read your comment. Thank you for sharing.
After reading the rest of the comments, I think maybe I did not cook the custard to where it was hot enough. I was worried about burning it. Lesson learned and i am going to try it again for take over for New Years eve. Everybody still ate it and so did I. The taste of the recipe is delicious and has a home made taste. I think that the recipe is good, I just did not cook it hot enough to meld the flour with the rest of the ingredients. I wish I could take my original post down as it sounded harsh after I read it. I’d just gotten back from the Christmas eve dinner I brought it too and I think I was still embarrassed. My apologies to you Stacey.
No worries, Dianne! Comments like that help draw attention to mistakes that are easily made. Hopefully cooking it a bit longer will work for you.
Your a great guy and excellent cook
Thank you so much Sonya!
Iv made this twice the first one was to sweet so I halved the sugar and we loved the second one. I had no problem with the custard or topping this is just like my Grandmothers . She would make it and tell me to come in her house she had something for me Iv always loved her banana pudding . Now my family loves mine. Thanks for putting your self out there . You handle every remark so we’ll. Thanks for making me look good in my family’s eye
Wow! What a compliment. I don’t have any remarks for this though except thank you so much!
I agree on how you handle the comments! I made this yesterday and my husband loved it! I actually let the pudding get too thick, so I added a little milk until I got the right consistency. Thanks for a great recipe!
Thanks so much, Tanja!
Absolutely Delicious! 😋
I would never claim to be an expert of anything in the kitchen. I love experimenting though and since I love eating, that’s a win-win. I was looking for a recipe that did not include pudding mix off of a recommendation from a friend.
I told her that some of the reviews chimed in about the sugar, but I am stubborn and work hard to follow recipes as close as possible.
While I agree that it is a lot of sugar, I also agree that it has fantastic flavor! It’s dessert and is sooo good, and just what I needed to do to wear myself out before bed.
I let it cool in the fridge for 12 hours, then pulled our my containers and portioned it out. Since I know that banana pudding can be frozen, into the freezer all the little cups went.
Definitely worth the effort, and I’m very pleased.
It was the first time I even tried to make banana pudding. Same for the meringue.
I so glad it turned out great and that you had fun in the kitchen!
Your recipes look wonderful. I am writing about your kid saying he is average and just wants to be normal. Its not an easy job to be a parent. BUT – I truly believe your kid and my kids are going to do GREAT things. May God bless you and your family. Aloha from Hawaii.
Thanks so much, Patsy! He’s certainly turned out to be pretty amazing! We’re hoping to visit Hawaii very soon!
This is the 2nd time I’ve made your banana pudding recipe. Followed the recipe exactly and it came out perfect both times. Everyone loved it!! This is officially my go-to recipe now! My Grandma would be proud! Thanks for sharing!
So excited that this is a staple recipe for your whole family!
I make mine with cream cheese.very good also.
Yum!
Loved the recipe. If you’re not accustomed to eating old fashioned banana pudding. You may think the recipe is to sweet. This could be from the merengue. Next time try making it from the box with whip cream. Also if it was not the desired thickness. Then obviously you didn’t cook it long enough.
Thanks, Surriah.
Is a BIG HIT with me!
Made this between 1AM-3AM this morning.
Very tasty. Although, my meringue did not have the “stiff peaks” I was looking for.
Oh, well. Practice, practice, practice.
That’s how you get to Carnegie Hall!
Thanks for all you do to provide these recipes, they are a great benefit to this 68 year-old.
My sister got Mom’s recipe box and her notebooks from Home Economics, Graduate of Portland Christian High, Louisville, KY., Class of 1949, So I don’t have the access I did have until Grandma Reed passed in June 1996.
Grandma raised my sister and I after Mother passed Feb 17th, 1963. She’s still with me though.
She knew she was dying and from age 4 until her death, she taught me everything she could about how to manage a home. Cooking, cleaning, laundry, sewing, personal home-based medical care & hygiene. Don’t forget Reading, writing & arithmetic before I started school in 1st grade. A loving, devoted wife & mother, whose personal courage never flagged, nor did her faith in Christ.
Yesterday marked 59 years we have missed her. Thankfully, the Lord let Dad spend an extra 51 years with us.
If you have family, spend all the time you can with them, and tell them things now, you won’t be able to tell them later.
So glad to hear you enjoyed it, David! That meringue takes some finesse, but I’m sure the next time it will be perfect! Enjoy!
I replace 1/2 cup of the milk with heavy cream.
Sounds delicious!
I’m just trying this recipe in January 2022. It is wonderfulll! I prepared it 3/4 of the way, and my husband arrived just in time to put
his favorite dessert in the Corning Ware. We used a 2 cups of evaporated milk and 1 cup of whole milk. My husband loves vanilla wafers and requires 1 1/2-2 boxes. The recipe makes plenty custard. We did not make the meringue. It is delish! Thank you sooo much. I am hopeful that he will following this recipe and prepare it himself.
Wonderful! So glad to hear y’all enjoyed it!!
This looks so good, can’t wait to try it.
Funny I was JUST talking about banana pudding at work and someone mentioned that they use Pepperidge Farm Chessmen cookies instead of the nilla wafers…OMG! that sounds AMAZING, I gotta try that. …if ya don’t know Chessmen, they are a shortbread cookie.
oh, btw, thanks for sharing that quote, luv it.
Yes! I love using Chessmen cookies for a change. It’s delish!
Hi Stacey!
I just made your banana pudding to have for dessert with baked Swizz steak.
I used lactose free milk and Mexican round Graham crackers (Manas Gamesa) bc that’s what I had. I cut the sugar in the pudding to just 1 cup. I put pudding layers in 4 dessert bowls.
Not making the meringue. The dessert bowls are cooling in the fridge now. Sooo delicious. (Sneaked a taste) I’m 72. Thx for your recipe. ♡ Debi
Awesome! So glad it turned out great for you! Thanks for sharing your tweaks as well!
Yes maam. 35 minutes @325 the first time, maybe even longer. 2nd time I preheated for 30minutes the oven @425 and baked for 20 minutes, it was runny. Put it back in @200 for bout 90 minutes. Its solid now and my bananas are hard. I am upest, I wasted my money and my time.
I know the name is confusing, but I’m a guy. I think maybe you’ve missed something here. When I’m talking about cooking it long enough, I’m referring to while it’s on the stovetop. The custard cooks on the stovetop and should be thick and cooled before you add it to the bananas and cookies. The cook time in the oven is just for the meringue to toast.
Ive made this recipe twice. 1st time too watery and too sweet. 2nd time not too sweet and I baked it at 425 for 20 minutes. Still runny. I thought about adding an extra yolk to the custard. But no,Im done with this recipe.
I’ve not had trouble with this thickening up. Are you sure you’re cooking it enough?
trying to make this recipe. The custard tastes great but I literally cooked this twice as long and closer to medium than medium low heat and still thin.
I’ve not really ever had trouble with this recipe setting. Are you sure you’ve cooked it long enough? It has to get pretty hot to allow the flour to thicken it.
I wish commenters would remember this is your site. The words you shared about negativity are so good. I find it disturbing that some ask for another recipe, as in the one of the wafer box. It’s still available; go to the store and buy it. Most of your recipes sound and look wonderful; a couple just aren’t to my taste but that doesn’t mean they are bad. Thanks so much for sharing. I am enjoying your blog. From Madison, AL
Thank you so much for your kindness, Sue!
When I saw the 2 cups I knew that would be way too much sugar I hope that was a typo and hope nobody would seriously put 2 cups of sugar.That is waaaay too much. The original recipe says 3/4 separated and that’s not enough flour.This would be a syrupy sugar mess if I had followed this recipe.I add as I go when I was making the pudding and it’s absolutely delicious with the 3/4 sugar I put some of it into the custard and tasted it and decided to put the rest back and I added a couple drops of almond extract just to see how that taste.Divine and delicious and I’m glad I didn’t go with this recipe.It’s a hot mess
Hi Joan! I’m sorry to hear you didn’t enjoy the recipe. Just for the record, I’m not some random child in the kitchen with a crayon scrawling down random ingredients and amounts. I’m a best-selling cookbook author with millions of followers. I’ve been cooking since I was 8 years old and have spent the last 13 years of my life devoted to this site. This recipe might not be your cup of tea, but it’s far from a “hot mess” as you called it. Is it sweet? Sure is! It’s dessert. Perhaps you’re new here so let me catch you up… we require kindness around these parts. You are welcome to disagree and even offer your own suggestions or alterations, but you must do it in a thoughtful and considerate way. I try my best to keep my site neat, clean, and a welcome reprieve from the negativity that exists in many other parts of the internet.
Thank You Stacy for your reply to this comment.
I enjoy your recipes & recipes from other sites. I don’t frequent sites that allows negative remarks. It isn’t necessary. There is too much negativity tolerated on these sites. Thank You again.
That’s so rude! You could have left it with the fact you liked your altered version better. Why did you have to be so snarky and rude? Bless your heart, everyone has their own opinions and tastes and there is no call for being ugly.
Can you make the custard night before and assemble the next day so bananas are fresh?
You can, but be cautious if you go the meringue route that the meringue might weep a bit by putting it on a cold custard.
My mother made this banana pudding, also. As I began cooking, I learned to make it and so it was my job afterwards. A funny story, we were newly married so I had new pots. I never measured most ingredients since my Mother didn’t. She had a scoop in the sugar container and I don’t know how much sugar she put in. Also there was a line on the pot where we filled the milk up to. We used cornstarch instead of flour. So, with my new pots after we married I had a bigger double boiler to make the custard. I went ahead and did what I was used to doing. When I finished I had tons of banana pudding, thankfully, I had extra bananas and vanilla wafers. I made an extra dish and took it to my upstairs neighbor. She was very appreciative. I love the baked meringue. The first time my husband ate with my family before we were married, I made macaroni and cheese and banana pudding. I had no idea those were his favorites. We married in 1965 and He died in May of 2020. I have such sweet memories of him so I can remember all the good times. About your green grass, story. My mom always said that the grass may be greener across the fence but it was probably over the septic tank. She encouraged us to do all our activities in mind by doing our best at everything. I am glad your son felt confident enough to try out for the All Star team. I have a feeling that he was following your example. I always told our son that he could do whatever he decided to do if he put the right amount of effort into it. You must be a great dad and I know your wife appreciates it. Thanks so much for your comments and the reminders of a life lived with Joy.
Such sweet, sweet memories! Thanks for sharing, Frances!
I updated my old family recipe for banana pudding. Instead of cooking the custard on the range top, I put it into a microwave-safe bowl and “nuke” it for two minutes, stir thoroughly, repeat and repeat. In my microwave it takes about three of these cycles (total of six minutes cooking time) to get a perfectly thickened custard. Same technique works for chocolate pie filling.
Thanks for sharing that tip, Peggy!
My daughter asked me about a banana pudding recipe I’ll share this one with her. She’s vegan so I’ll be interested to see how this turned out. I will definitely let you know. If anyone has made a banana pudding substituting any of the ingredients to make this a vegan pudding please share!!!
Thanks!
Thanks, Berlena! Let us know how it turns out.
That’s the way my Mama made her banana pudding. That’s my brothers favorite dessert and his wife makes it for him but uses cool whip instead of meringue. It’s good but has a different taste.
I’ll admit I’m a fan of it topped with Cool Whip sometimes, too!
Great recipe! I have not not had Banana Pudding in years. A friend ask me if I could make it, which I never had. I pulled up your recipe and presto. I cooked the custard a little longer than the recipe called for, probably 15 minutes longer, I wanted a thick pudding. I also whipped the merengue until stick peaks formed and a added 1/2 teaspoon Cream of Tartar (when I added the sugar and only used 1/2 the recommended sugar (in the merengue). This recipe was fast, easy and produced a delicious pudding. I am not a southerner however my friend is and he reported that it was just like his mother use to make!
Thank You
Awesome, Joy! So glad to hear it turned out great for you!
Linda Daniels, from Houston Texas, I will make this pudding Today, I know it will turn good ,thank you
Sure hope you’ll enjoy it!
OK, reading all of the comments was so fun!!
So, never say never, and never say ‘nobody’… what? Someone remarked ‘nobody likes crunchy cookies in their pudding’ … with this nobody does :)))
Give me a small bowl of pudding, the cookies straight out of the box, and a sliced banana (not real ripe either).
Ha! Love this!
My mother used to say “Comparisons are odious “. It boils down to the same thing as “Comparison is the thief of Joy,” but hers was not stated in such an elegant and poetic way. “Odious” is such an odious word, and “Joy” is such a joyful one.
I have just finished making the Old Fashioned Banana Pudding, and can say so far that it looks and smells great. I had a good bit of pudding left over and didn’t use but about 2/3 of the box of vanilla wafers, and the meringue was above the rim on the recommended size dish. That’s okay with me, and I’m going to experiment with the extra pudding.
Here are two tips about getting sauces, puddings, pie fillings, etc. to thicken properly . I learned these (and many other useful things) from reading lots of recipe reviews before I try something new, a practice I strongly recommend: 1) When the pot is removed from the eye, the thin contents will not thicken any more. 2) If the recipe says “stir frequently” this does not mean the same thing as “stir constantly,” which can impede the thickening process. I have found both of these to be true.
Thanks for passing on those tips, Julie!
I just did this banana pudding and it was a hit at my house. Also FYI I used Almond milk as I’m lactose intolerance and the almond milk worked out perfect. The custard thickened up just like using milk. My mom used to make this years ago and I finally decided to make it and it was delish.
So glad to hear it, Carol! And thanks for the tip about the almond milk! I know other’s will find that helpful.
I just made this, using the almond milk, it was great! And, since I’m the only one in my family with the dairy intolerance, I didn’t mention to my husband or kids about the almond milk until after they’d all had some – they loved it and couldn’t even tell there was no milk in it ????
Awesome! Thanks so much for letting me know, Stephanie! Glad to hear everyone enjoyed it!
Had anyone tried super ripe bananas into the cooked custard? This would be in addition to the ones used for layering.
Interesting! I’d be super interested to hear if anyone has tried this.
I made this tonight. It was delicious! It was a little too sweet. Next time I will decrease the sugar to 1 cup. Do you think that would work? I didn’t do the Merengue. My husband couldn’t wait. Thank you!
You shouldn’t have any trouble reducing the sugar a bit. Glad to hear y’all enjoyed it!
Thank you for the recipe. I remember my mother made this often and her cinnamon rolls, that were made a little differently than most. I will definitely make this for my grandchildren. Thank you once again I truly enjoy your recipes.
Thank you so, so much!
This banana pudding recipe is on my All-Star list and there is not another better!! I’ve made this numerous times from your cookbook. It is sooooo good!!
You’re so sweet to say that! Thank you so much!!
Thanks so much for reminding me about this wonderful dessert. I haven’t made it in ages and now I’m craving it! My recipe is exactly like yours and I wouldn’t change a thing. Your devoted fan, Ginny in Florida
Thank you so much, Ginny! Stay well!
I also lost my recipe from the box! Please give us that recipe too! Thank you
And no meal is complete without a little something sweet, so Southern Bite is sharing his Old Fashioned Banana Pudding !
My husband , who grew up in NJ, always told people:
“I stayed in the south for three reasons…banana pudding, bar b que and Chris. You can put them in any order you choose!”
Ha! That’s hilarious!
This recipe is definitely a keeper. I made it according to directions, with one exception, I substituted evaporated milk for regular milk. It was DELICIOUS! You definitely will not need to double the custard, this is plenty, and I love custard. This will be my go to recipe for now on.
Love hearing that! So glad you enjoyed it!
Your ingredient list does not include milk
It does, it was just bumped to another line. I think we have it fixed now. Enjoy!
Used your recipe & made a banana pudding. Turned out perfect ????My grandson’ loved it! Will be making it again this weekend for my family.
Love hearing that! So glad he enjoyed it!
Great banana pudding!!! I put 2 Tbsp lemon juice in small bowl and tossed banana slices in that before adding to putting to keep them from Turing brown. Added 1/2 cube butter as stated in recipe. Delicious!! I’m 77 years old and have tried many banana pudding recipes. Thank you!!
Great idea! I use that technique for my Banana Pudding Fluff. So glad you enjoyed this!!
I would like to have that Vanilla Wafer box recipe too!
This recipe was delicious! I did substitute 3 cups of milk with 3 cups (24 oz) of evaporated milk because my mother in law always used evaporated milk in her banana pudding. We can’t stop eating it! Thank you for this!! My family loved it!
I’m so glad that y’all enjoyed it! Love the evaporated milk idea! I love using that in stuff like this!
I will try this recipe because my husband loves “naner puddin’ ” . If I were to use Cool Whip, he may try putting half the container on his serving, LOL. That lovely meringue would be a better choice! I also enjoyed the message in your post. “Comparison is the thief of Joy” —wow! I had never heard that and those ARE words to live by. THX on both scores.
You are so welcome, Linda! Enjoy!!
I may be in the minority here, but I like the pudding to soak into the vanilla wafers. Would that be possible by doubling the amount of pudding? Some may not like that mushy texture, but to me it’s the best part. Let me know what you think, and thanks.
This recipe makes quite a bit of pudding. Let it sit overnight and you’ll have that gooey texture you enjoy. 🙂
U are right, nobody wants hard cookies in their banana pudding, the warm pudding not hot makes the cookies more like a cake . I also double the vanilla flavoring, yum
Sometimes the bananas I use get icky, meaning not good, just strange tasting. I use ripe bananas. What am I doing wrong? Thanks for your help, and thanks for the great quote!
I don’t like the texture and color that the bananas turn when you pour the hot custard over them, that’s why I always cool my custard completely first.
Thank you~~ I love your recipes!
Thank YOU!!!
Great post! It’s a hard lesson to not only learn, but to practice because it is so easy to “look over that fence” and see greener grass. Sometimes even happens when we aren’t looking for it.
Couldn’t you use a kitchen torch to brown the meringue instead of putting the bowl of pudding in the oven or would the texture be off putting with the meringue?
So true! Gotta put those blinders on sometimes.
I think that would work just fine. Many people are concerned about eating raw eggs, but I’ve never had a problem.
My son’s favorite is banana pudding. will make this for him when he comes for dinner this week. I so enjoyed your comments today. Have always taught my children (now adults) they are one of a kind, and God has given them each their own abilities and special gifts.
It’s such an important lesson, Deloris!
This is the absolute best dessert my grandmother made. She was making it before there was dream whip or cool whip to use.
It’s a classic for sure!
My recipe for banana pudding is very like yours (don’t add butter to mine) instead of cooking on the stove I cook mine in the microwave.Takes no time at all,kitchen is much cooler.
I’ve heard several people mention doing the custard in the microwave, but I’ve never tried that. It certainly would save some stirring too!
Cindy, would u mind sharing that recipe from the Vanilla Wafer box? I did have it but some how I have misplaced it. Guess b’cause so many things going on with the family. My husband had brain surgery and has really changed a lot. I would deeply appreciate if you would send it to me. Many blessings, Connie Obernuefemann. connieobernuefemann@icloud.com 618-604-2091.
Love Old Fashioned Banana pudding, like the recipe that used to be on the box of Nilla Wafers. I have that recipe and it is the only one I use, my family will try just about all banana puddings but they always say ” Mom makes the best”. Your recipe seems fairly similar to the old trusty recipe, so we will definitely have to give it a try!
I hope everyone approves! Enjoy!
‘Naner Puddin’…my absolute favorite! Thanks, Stacey!
My dear sweet Mom used to say “The grass is always greener on the other side…until you get there.” I have never forgotten that one! I can’t tell you how many times I’ve whispered it to myself, and repeated it to my son.
Another good one is “Do you need it, or just want it? Wait two days then decide.”
Yes! My mom has always said, “If you don’t know what to do, don’t do anything at all.” Only as I’ve gotten older has that made sense.
Yum! I love banana pudding with vanilla wafers. Its one of my favorite desserts!
Kari
https://sweetteasweetie.com/aged-cheddar-sliders-with-pineapple-guacamole/
Banana Pudding looks so good!
You are right indeed that comparison is the thief of joy. Your son will someday appreciate this piece of wisdom.
I’ve made homemade banana pudding several times but couldnt find my recipe so i used this. Wayyyyyy tooo sweet and runny after setting in fridge overnight. Doesn’t even taste like banana pudding tastes like sugar! Have to throw it away and start over. Waste of ingredients now.
Sounds like you didn’t cook it quite long enough if it was runny. As to the sweetness, I suppose everyone’s taste is a bit different. You can see here many others love it. It IS dessert after all.
I will try to cook it longer next time. I ended up remaking it using the directions on the box. I guess i need to remember thst Southern recipes tend to be way too sweet for me and adjust to my liking. Even thpugh i live in Texas/Oklahoma, i still cant drink Oklahomas standard version of sweet tea
Ha! Agreed. Everyone’s version of sweet is a little different.
Yeah mine came out super runny too and I cooked it longer than 20 mintues. Tasted so good but sad it was not thick like it should be….
Sorry to hear you had trouble. It either wasn’t cooked long enough or at a high enough temp if it didn’t thicken.
I have to agree with Roni Rawlins. This was extremely sweet. I wanted to use this recipe as it would make more pudding than the Nabisco recipe. I knew it was more sugar, and should have compared the ratio of the two recipes. It was so sweet that it burned my throat. Had to drink lots of water. I should have read the reviews first.
Burned your throat? I can’t say I’ve ever heard of that happening. Next time feel free to reduce the amount of sugar for sure.
My family loves homemade banana pudding. I have always made it like you have presented until my neighbor shared some of his pudding with us. It was great and said he use 1 can of evaporated milk. From then own I have added evaporated milk to my recipe. Try it & I think you will enjoy the different more mellow taste!
I use evaporated milk in so many things! What a great idea!
Our favorite pudding. My mother always used condensed milk. Not the same as evaporated milk but is very sweet. May have to reduce amount of sugar in recipe. 9
That sounds great!
Exactly! By using condensed milk and adding your own sugar or choice, the cook extraordinaire gets to put her or his own signature on this lovely recipe!
1 can of evaporated milk isn’t 3 cups of milk. Are you using regular milk to make up the difference to get to 3 cups or simply replacing milk altogether with 1 can of evaporated milk?
Did you get the ratio?
Stacey,
This post is just what I needed…thanks for reminding us to stay focused on our own grass. Very encouraging in the midst of the pandemic. This delicious pudding recipe sure helps as well.
Thanks, Lisa! Its’ so easy to focus on everything else when we need to stay focused on our own lane.