This classic Old-Fashioned Banana Pudding is a creamy, delicious dessert that layers homemade vanilla pudding with ripe bananas and Nilla wafers. Perfect for family gatherings or a nostalgic treat, this recipe delivers comfort and sweetness in every bite.

Ingredients
- Pudding:
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- Pinch of salt (optional)
- 2 cups 2% milk
- 1 tablespoon vanilla extract
- 3 large eggs
- Layers:
- About 50 Nilla Wafers, divided (Reduced Fat version preferred; graham crackers can be substituted)
- 3 to 4 large bananas, sliced into ¼-inch rounds (use ripe but not over-ripe bananas)
- ¾ cup coarsely chopped Nilla Wafers, for sprinkling (about 20-25 wafers)
Instructions
Make the Pudding:
- Prepare Ingredients:
- Get all your ingredients ready and read through the recipe at least twice to ensure smooth preparation.
- Combine Dry Ingredients and Milk:
- In a medium saucepan, combine the sugar, flour, and optional salt. Pour the milk over the mixture.
- Cook the Mixture:
- Heat over medium heat, whisking frequently to prevent a skin from forming. Continue whisking until the mixture begins to gently boil. This may take around 15 minutes.
- Thicken the Pudding:
- Once boiling, whisk continually for 2 to 4 minutes until the pudding thickens noticeably. Remove from heat and whisk in the vanilla extract. Set aside.
- Temper the Eggs:
- In a glass measuring cup, whisk the eggs. Gradually add about ¼ cup of the hot pudding mixture to the eggs while whisking constantly to temper them.
- Combine Eggs and Pudding:
- Slowly pour the egg mixture back into the saucepan, whisking continuously. Return the pan to medium heat and cook for another 2 to 4 minutes, whisking constantly. The pudding will be thick, creamy, and resemble a pudding consistency. Remove from heat and whisk occasionally to prevent a skin from forming.
Assemble the Banana Pudding:
- Layer Wafers and Bananas:
- In an 8×8, 10×7, or similar-sized pan (9×9 is too big), make a flat layer of Nilla wafers, covering the entire base (about 24 wafers).
- Top with an even layer of banana slices.
- Add Pudding:
- Whisk the pudding again and pour half over the banana layer, smoothing lightly with a spatula.
- Repeat Layers:
- Add another layer of wafers, another layer of bananas, and the remaining pudding. Smooth the top with a spatula.
- Refrigerate:
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor and texture.
- Garnish and Serve:
- Before serving, evenly sprinkle the chopped Nilla wafers over the top.
Tips
- Whisk Constantly: Whisking frequently while cooking the pudding prevents lumps and ensures a smooth texture.
- Temper the Eggs: Adding a small amount of hot pudding to the eggs before combining helps prevent them from scrambling.
- Ripe Bananas: Use ripe bananas for the best flavor and texture, but avoid over-ripe bananas as they can become too mushy.
- Chill Time: Allow the pudding to chill thoroughly; overnight is ideal to let the flavors meld and the texture to set properly.
Enjoy this creamy, nostalgic dessert that’s sure to bring back fond memories and create new ones!
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