Banana pudding in the glass bowl with Nilla wafers visible — credit: @Cookupki via Black Foodie Finder)
Banana pudding isn’t just dessert—it’s a piece of Southern heritage served in a bowl. This creamy, dreamy creation has been passed down for generations, and if you’ve ever had it at a church gathering, family reunion, or Grandma’s Sunday dinner, you know it’s more than just food—it’s nostalgia.
This Old-Fashioned Banana Pudding recipe brings back those memories, complete with a made-from-scratch stovetop custard and a fluffy, golden-baked meringue topping. No instant pudding packets here—just pure comfort food magic layered with sweet bananas and classic Nilla Wafers. And if you grew up in a Black Southern household, you know there’s only one cookie for the job: Nilla Wafers, period.
Ingredients (What You Need)
For the Custard:
- 8 large eggs, separated (yolks for custard, whites for meringue)
- 2 cups white granulated sugar
- 1/4 cup cornstarch
- 2 quarts whole milk
- 1–2 teaspoons vanilla extract
For the Layers:
- 2–3 ripe bananas, thinly sliced
- Juice of 1 lemon (to prevent browning)
- 2 boxes Nilla Wafers
For the Meringue:
- 8 egg whites (from above)
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Separate the Eggs
Carefully separate the yolks from the whites. Place the yolks in one bowl and the whites in another. You’ll use the yolks for the custard and the whites for the meringue.
2. Mix the Sugar and Cornstarch
In a bowl, whisk together the sugar and cornstarch until fully combined. This will help thicken your custard.
3. Heat the Milk
In a large pot over medium heat, warm the milk until hot but not boiling. Stir in the vanilla extract.
4. Combine the Dry Mix with the Milk
Gradually whisk your sugar-cornstarch mixture into the hot milk. Stir continuously to prevent lumps.
5. Temper the Egg Yolks
To prevent scrambled eggs, slowly pour a bit of the hot milk mixture into the yolks while whisking constantly. Once tempered, pour the yolks back into the pot and stir until the custard thickens to a creamy consistency.
6. Prepare the Bananas
Slice the bananas thinly and toss them with lemon juice to slow browning.
7. Layer the Pudding
In a large glass bowl or baking dish, start with a layer of Nilla Wafers, followed by a thin layer of bananas, then a generous layer of hot custard. Repeat until you reach the top, ending with custard.
8. Make the Meringue
Using a stand mixer or hand mixer, whip the egg whites on high speed until soft peaks form. Add sugar and vanilla, then continue whipping until glossy peaks hold their shape.
9. Top and Bake
Spread the meringue evenly over the pudding, using a spatula to create decorative peaks. Bake at 350°F for 10–15 minutes, until the meringue is golden brown.
10. Chill and Serve
Allow the pudding to cool, then refrigerate for 2–3 hours before serving for the perfect set texture.
Pro Tips
- For an even richer flavor, use a splash of evaporated milk in place of some of the whole milk.
- If you don’t like bananas but still want this dessert, swap them for another fruit like strawberries—or skip the fruit entirely for a “vanilla dream” pudding.
- Serve chilled, but let it sit out for 5–10 minutes before scooping so the layers spoon out smoothly.
About the Creator
This recipe comes from Cook Up Ki, a Chicago-born culinary expert, educator, and inspiration with a flair for honoring traditional recipes while adding her own signature twist. Known for her vibrant personality and mastery of soulful, comforting flavors, she’s been featured on Daytime Chicago and The Tamron Hall Show. With over half a million followers, Cook Up Ki inspires home cooks everywhere to bring love and skill into their kitchens.
? Follow her on Instagram: @cookupki
? Website: Unique Eats Recipes