Old Fashioned Banana Pudding

Old-fashioned banana pudding is a classic Southern dessert that has stood the test of time. With layers of creamy vanilla pudding, sweet ripe bananas, and crunchy vanilla wafers, this dessert is the epitome of comfort food. The addition of fluffy meringue on top makes it even more indulgent, creating the perfect balance of textures and flavors. Whether you’re looking to impress guests at a family gathering or simply craving a nostalgic treat, this banana pudding recipe is sure to satisfy your sweet tooth.

This recipe takes you back to simpler times when desserts were made from scratch with love and care. The rich, homemade pudding is the highlight of this dish, offering a creamy, velvety texture that’s far superior to store-bought versions. The sweet bananas and crispy wafers complement the pudding perfectly, and the golden meringue topping adds a touch of elegance. Easy to make and absolutely delicious, this banana pudding will quickly become a family favorite.

Why You’ll Love This Recipe

1. Classic Comfort Food

This old-fashioned banana pudding brings back nostalgic memories of family gatherings and homemade treats.

2. Creamy, Homemade Pudding

Unlike instant versions, this recipe uses a made-from-scratch pudding that’s rich, velvety, and full of flavor.

3. Perfect Balance of Textures

The combination of creamy pudding, soft bananas, crunchy vanilla wafers, and golden meringue creates a mouthwatering dessert with layers of delightful textures.

4. Simple and Quick

With just a few ingredients and straightforward steps, you can have this delicious dessert ready in less than an hour.

5. Crowd-Pleaser

This banana pudding is perfect for gatherings and will impress your friends and family. It’s the kind of dessert everyone will want seconds of!

Ingredients

• Granulated sugar
• All-purpose flour
• Salt
• Milk
• Large eggs
• Vanilla extract
• Vanilla wafers
• Ripe bananas

Variations

• Chocolate Banana Pudding: Add chocolate chips or a layer of chocolate ganache to the pudding for a decadent twist.
• Caramel Banana Pudding: Drizzle caramel sauce over the banana layers for an extra layer of sweetness.
• Banana Pudding Parfaits: Layer the pudding, bananas, and wafers in individual jars or glasses for a fun twist on the traditional presentation.
• Coconut Banana Pudding: Stir in shredded coconut to the pudding for a tropical flavor.
• Vegan Version: Use coconut milk and a plant-based egg substitute to make a dairy-free and egg-free version of this pudding.

How to Make the Recipe

Step 1: Prepare the Pudding Base

In a medium saucepan, combine the sugar, flour, and salt. Gradually stir in the milk and cook over medium heat, stirring constantly until the mixture thickens and begins to boil. Let it boil for 1 minute while stirring.

Step 2: Add Egg Yolks

Remove the saucepan from the heat and quickly stir in the egg yolks. Return the mixture to the heat and cook for an additional minute, stirring continuously.

Step 3: Stir in Vanilla

Remove the saucepan from the heat once more and stir in the vanilla extract.

Step 4: Layer the Pudding

In a baking dish, begin layering the vanilla wafers, sliced bananas, and the pudding mixture. Start with a layer of wafers, followed by bananas, then a layer of pudding. Repeat the layers, ending with a final layer of pudding on top.

Step 5: Make the Meringue

In a separate bowl, beat the egg whites until stiff peaks form. Once the pudding layers are assembled, spread the meringue over the top, ensuring the edges are sealed to prevent shrinking.

Step 6: Bake the Pudding

Bake the pudding at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown.

Tips for Making the Recipe

• Watch the Meringue: Be sure to bake the meringue until it’s golden brown, but not too dark. Keep an eye on it to prevent it from overbaking.
• Layering Tip: Use a deep dish to give ample space for the layers. A 9×9-inch or similar-sized dish works well.
• Homemade Vanilla Wafer Substitution: If you have the time, you can make homemade vanilla wafers for an even richer flavor.
• Bananas: Use ripe but firm bananas to avoid mushy slices. Overripe bananas may not hold up well in the pudding.
• Eggs: Ensure you separate the eggs carefully. If any egg yolk gets into the whites, the meringue may not form properly.

How to Serve

Banana pudding is best served chilled, allowing the flavors to meld together. Serve it in individual bowls or scoop it directly from the baking dish. It pairs perfectly with a hot cup of coffee or tea and is an excellent dessert for any occasion, from family dinners to potlucks. The meringue topping provides a delightful contrast to the rich pudding, making each spoonful a balanced bite.

Make Ahead and Storage

Storing Leftovers

Leftover banana pudding can be stored in the refrigerator for up to 3 days. Be sure to cover it with plastic wrap or foil to prevent the meringue from drying out. The pudding will remain creamy and delicious even after a few days.

Freezing

Banana pudding is best enjoyed fresh, but if you need to store it for longer, you can freeze the pudding base (without the meringue). To do this, let it cool completely, then cover it tightly with plastic wrap and foil. It will keep in the freezer for up to 1 month. The meringue will not freeze well, so it’s best to add it just before baking.

Reheating

To reheat, place the pudding in the oven at a low temperature (around 300°F) for 10-15 minutes, or until it’s warmed through. If you freeze the pudding without the meringue, bake the meringue fresh before serving.

FAQs

1. Can I make banana pudding without meringue?

Yes, you can skip the meringue and simply top the pudding with whipped cream or leave it plain.

2. Can I use instant pudding mix instead of making it from scratch?

While using instant pudding mix can save time, homemade pudding adds a richer flavor and texture. For the best result, follow the traditional method in the recipe.

3. Can I use a different type of fruit instead of bananas?

Bananas are classic for this dessert, but you can try other fruits such as strawberries, peaches, or blueberries for a different flavor profile.

4. How can I prevent the bananas from turning brown?

To prevent browning, use ripe bananas that are not too overripe, and you can also coat them lightly with lemon juice before layering them in the pudding.

5. Can I make this banana pudding ahead of time?

Yes, you can make the pudding in advance. Just be sure to cover it and refrigerate it for a few hours or overnight to allow the flavors to meld.

6. Can I use a different topping instead of meringue?

If you don’t want to make meringue, you can use freshly whipped cream as a topping. It provides a creamy and light alternative.

7. How do I know when the pudding is thick enough?

The pudding should coat the back of a spoon and have a custard-like consistency when thickened. It should stay in place when you run your finger through it.

8. Can I make banana pudding without eggs?

You can make egg-free pudding by substituting the eggs with cornstarch or a store-bought egg replacer.

9. What type of baking dish should I use?

A 9×9-inch or similar-sized baking dish works well for this recipe. Ensure it’s deep enough to hold all the layers of pudding and meringue.

10. Can I freeze banana pudding?

While banana pudding can be frozen, the meringue may not freeze well. It’s best to freeze the pudding base without the meringue and add it later.

Conclusion

Old-fashioned banana pudding is a timeless dessert that never goes out of style. This recipe offers the perfect balance of creamy pudding, sweet bananas, crispy wafers, and fluffy meringue. Whether you’re making it for a special occasion or just craving a comforting treat, this banana pudding will always hit the spot. Easy to make and utterly delicious, it’s sure to become a favorite in your dessert rotation. Don’t miss out on this classic recipe—it’s one you’ll want to keep forever!

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