There is something timeless about an Old Fashioned Banana Pudding. The way the vanilla wafers soften, the custard turns silky, and the bananas melt into sweetness feels like a little piece of Sunday comfort. This Banana Pudding Recipe From Scratch is warm, oven-baked, and made just the way my grandmother used to simple, cozy, and full of love. If you have been craving Classic Banana Pudding that tastes homemade, this is the one to keep forever.
Why You’ll Love This Recipe
- It’s truly a Banana Pudding Homemade, no instant mix or shortcuts here.
- The baked meringue topping adds a golden, nostalgic finish that feels special.
- It uses pantry staples, making it an easy Simple Banana Pudding Recipe anyone can master.
- It tastes even better the next day, as the layers meld together beautifully.
Ingredients You’ll Need
This Cooked Banana Pudding Old Fashioned recipe calls for simple, honest ingredients that make all the difference.
- Bananas: Ripe, but not too soft. They add natural sweetness and creamy texture.
- Eggs: The backbone of the custard, giving richness and structure.
- Whole milk: Keeps the pudding silky and comforting.
- Sugar: Just enough to sweeten the custard without overpowering the bananas.
- Vanilla extract: The heart of that Classic Banana Pudding flavor.
- Flour: Thickens the pudding to the perfect consistency.
- Vanilla wafers: The cozy, nostalgic base layer everyone loves.
- Salt: Balances the sweetness and brings out the custard flavor.
Step-by-Step Instructions
Step 1: Prepare the Custard
In a saucepan, whisk together sugar, flour, salt, milk, and egg yolks. Cook over medium heat, stirring constantly until thickened and smooth. Remove from heat and stir in vanilla. This creamy base is what makes it taste like a true From Scratch Banana Pudding.
Step 2: Layer the Pudding
In a baking dish, place a layer of vanilla wafers, then add sliced bananas, followed by a layer of warm custard. Repeat until you reach the top, finishing with custard.
Step 3: Whip the Meringue
Beat egg whites with sugar until stiff peaks form. Spread over the pudding, sealing the edges completely. This step gives you that signature golden top you see in every Baked Banana Pudding.
Step 4: Bake Until Golden
Bake at 350°F for about 12 minutes or until the meringue turns beautifully golden. The aroma alone will make your kitchen feel like home. This is what sets an Oven Baked Banana Pudding apart it’s warm, toasty, and filled with comfort.
Step 5: Cool and Serve
Let it cool slightly before serving. You can enjoy it warm, or chill it for a few hours for a cool, creamy treat.
Helpful Tips & Variations
- For a twist, layer with a drizzle of caramel or crushed pecans for texture.
- Prefer no meringue? Top with whipped cream for a no-bake finish.
- Try my Magnolia Bakery Banana Pudding if you want a chilled, NYC-inspired version.
- For a fruity spin, you can add sliced strawberries like in my Strawberry Banana Cream Pudding.
Serving & Storage
This Home Made Banana Pudding is best served slightly warm, when the custard is creamy and the wafers are just starting to soften. It pairs beautifully with coffee after dinner or as a Sunday dessert with family. For storage, keep leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 15 to 20 seconds to bring back that just-baked coziness.
Old Fashioned Banana Pudding (Baked and From Scratch)
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In a saucepan, whisk together sugar, flour, salt, milk, and egg yolks. Cook over medium heat, stirring constantly until thick and smooth. Remove from heat and stir in vanilla extract.
- In a baking dish, layer vanilla wafers, sliced bananas, and warm custard. Repeat layers, finishing with custard on top.
- In a bowl, beat egg whites with sugar until stiff peaks form. Spread meringue over the pudding, sealing to the edges.
- Bake for 12 minutes or until meringue is golden. Let cool slightly before serving, or chill before serving if desired.
Notes
- To keep bananas from browning, toss them in a bit of lemon juice before layering.
- Store leftovers covered in the fridge for up to 3 days.
- For a twist, add caramel drizzle or crushed pecans between layers.
FAQs
Can I make Old Fashioned Banana Pudding the day before?
Yes, in fact, this Banana Pudding Homemade tastes even better the next day as the flavors settle. Just cover it tightly and refrigerate until ready to serve.
What’s the difference between Oven Baked Banana Pudding and no-bake versions?
An Oven Baked Banana Pudding develops a rich meringue top and deeper flavor because of the baking step, while no-bake versions tend to be lighter and creamier.
Can I use store-bought pudding mix instead?
You can, but making a Banana Pudding Recipe From Scratch gives a creamier texture and deeper vanilla flavor that mix-based versions can’t quite match.
How do I keep the bananas from turning brown?
Lightly toss sliced bananas in a bit of lemon juice before layering. It helps keep your Classic Banana Pudding looking fresh and beautiful.
Can I freeze Old Fashioned Banana Pudding?
I don’t recommend freezing this Cooked Banana Pudding Old Fashioned. The custard texture will change once thawed. It’s best enjoyed fresh or chilled for a few days.
Final Thoughts from Ama
This Old Fashioned Banana Pudding feels like the kind of dessert that belongs on a worn wooden table, surrounded by people you love. It’s warm, comforting, and forgiving just like the best kind of recipes. Even if your meringue isn’t perfect or a few bananas brown, it will still taste like home. Remember, good food doesn’t need to be fancy. Just made with love, one spoonful at a time.
Simple food, big heart.