Go Back
+ servings

Old-Fashioned Banana Pudding from Scratch

How to make old-fashioned banana pudding from scratch with homemade vanilla pudding, fresh sliced bananas, vanilla wafers, and whipped cream.
3.67 from 3 votes
Print Pin
Course: No Bake Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10
Calories: 337kcal
Author: Mel Lockcuff

Ingredients

  • 1 1/3 cups sugar
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 1/2 cups whole milk
  • 4 egg yolks slightly beaten
  • 2 1/2 teaspoons vanilla extract
  • 1 box 11-15 ounces vanilla wafers
  • 6 bananas peeled and sliced
  • 8 ounces whipped cream

Instructions

  • In a large saucepan, whisk together the sugar, flour, and salt.
  • Over medium heat, whisk the milk in, stirring constantly 'til the mixture comes to a boil and thickens.
  • Once your mixture has thickened, reduce the heat to low, and cook 15 minutes longer, constantly stirring to avoid scorching.
  • Next pour a small amount of the hot milk mixture over the beaten egg yolks, beating together well.
  • Return the egg yolk mixture to the saucepan with the rest of the milk mixture; over medium heat, cook for 2-3 more minutes, stirring constantly.
  • Remove your thickened pudding from the heat, and add vanilla extract to the mixture, stirring 'til the vanilla is mixed into the pudding.
  • Now you're ready to layer everything together. Begin by layering a small amount of the pudding on the bottom of your baking dish.
  • Add half the vanilla wafers, creating an entire layer of vanilla cookies on the bottom and just up the side.
  • Layer half the sliced bananas on top of the wafers.
  • Add half the remaining pudding as another layer.
  • And then you'll start all over again… Form a new layer with the rest of the vanilla wafers.
  • Add the rest of the sliced bananas.
  • Finally, spread the rest of the pudding on top of the bananas.
  • Add a top and final layer of whipped cream on top, and serve while still warm; or you can chill it and serve it cold.

Notes

Why is my banana pudding runny?
There may be a few reasons. Pudding can be a finicky thing; even stirring your pudding too vigorously can make your pudding runny. More likely, though, if your pudding isn't brought to a full boil, it won't set correctly and may be runny. If you did bring it to a boil and it's still runny, then it just needs to cook more. if it's still runny after cooking the allotted time, you may have added too much liquid.
How can I keep sliced bananas from turning brown?
Bananas should not be too ripe when sliced. Dipping or sprinkling the bananas with a lemon juice and water mixture will help a bit. Sealing your pudding with meringue or whipped cream can also help keep air from getting to the bananas and turning them brown.
How should I store banana pudding?
Store banana pudding in the refrigerator in an airtight container.
How long will homemade banana pudding keep?
Banana pudding will keep in the refrigerator 1 to 3 days.

Nutrition

Serving: 1g | Calories: 337kcal | Carbohydrates: 57g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 100mg | Sodium: 150mg | Fiber: 2g | Sugar: 42g
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #fomfrecipes!