How to Make Old-Fashioned Baked Banana Pudding
Introduction
Old-fashioned baked banana pudding is a classic dessert that combines layers of vanilla custard, ripe bananas, and vanilla wafers, all baked to perfection. Once upon a time, this was the only banana pudding that was served when I was a child. I remember how intensely rich and decadent the banana flavor was. and how the vanilla wafers absorbed the vanilla pudding, becoming soft and adding a rich texture. Ripe bananas, creamy homemade vanilla pudding, and soft vanilla-rich cookies. There just wasn’t anything in that moment in my world that was better than cooked banana pudding.
This beloved dessert has stood the test of time for good reason. It’s nostalgic, comforting, and still considered by many to be the most classic and cherished banana pudding recipe ever made.
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Interesting Facts About Old-Fashioned Baked Banana Pudding
- Traditional banana pudding recipes feature homemade vanilla custard cooked on the stovetop, layered with bananas and wafers, then baked and topped with meringue. Modern versions often use instant pudding mix and finish with whipped cream instead.
- Banana pudding is deeply rooted in Southern hospitality and frequently appears at potlucks, BBQs, backyard cookouts, fish fries, and family gatherings.
- In the South, banana pudding is a true comfort dessert, commonly served in restaurants specializing in Southern cuisine.
If you love banana pudding, you’ll also want to learn how to make the Best No-Cook Banana Pudding.
Ingredients for Old-Fashioned Baked Banana Pudding
- Ripe bananas
- Vanilla wafers
- Milk
- Sugar
- Eggs
- Vanilla extract
- Cornstarch (optional, for thickening)
How to Make an Old-Fashioned Baked Banana Pudding
- Make the Custard:
Prepare a homemade vanilla custard on the stovetop until it thickens and becomes smooth. - Layer the Pudding:
- In a 13 x 9 baking dish, layer vanilla wafers, sliced bananas, and warm custard.
- Repeat the layers, finishing with custard on top.
- Bake:
- Preheat the oven to 375°F.
- Bake for 20–30 minutes, until the meringue topping is golden and bubbling.
- Serve:
Allow the pudding to cool slightly before serving. It can be served warm or chilled.
Old-Fashioned Baked Banana Pudding Recipe
This is the banana pudding that takes me straight down memory lane and puts a smile on my face every single time. There’s something special about sliding that layered dish into the oven, where the heat intensifies the banana flavor and softens the vanilla wafers into tender perfection.
The vanilla pudding is fully cooked on the stovetop before baking, but the time in the oven creates something truly magical. Top the layered banana pudding with the sweet whipped meringue, then gently slide it into the oven for another 20-25 minutes, or until the meringue is golden brown. What comes out is nothing short of an unforgettable dessert masterpiece.
If you’re ready to bring this classic Southern dessert to life, here’s exactly how to make my favorite old-fashioned baked banana pudding from scratch.
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Old-Fashioned Baked Banana Pudding
Equipment
- 1- large spoon
- 1- whisk
Ingredients
Vanilla Pudding
- 1 cup sugar
- ½ cup flour If you prefer, use 1/4 cup cornstarch
- 2¼ cups milk
- 4 large eggs (separate yolk from egg white) Reserve egg whites for meringue.
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
Layers
- 2- 11 ounce packages of vanilla wafers I usually have some wafers leftover
- 4 large ripe bananas
Meringue
- 4 large egg whites (at room temperature)
- ½ cup sugar
- ¼ tsp cream of tartar
Instructions
- Preheat over to 375℉
Pudding
- In a medium saucepan whisk together the sugar, flour, and salt and blend thoroughly.
- Add the 4 egg yolks to dry mixture and whisk together then add milk to the saucepan and whisk until fully blended.
- Place the saucepan on the stovetop over medium heat to start cooking the pudding mixture. Stir constantly to keep the pudding from sticking. As the pudding starts to bubble and thicken, keep stirring for an additional 8-9 minutes. to obtain the correct thickening of the pudding.
- Remove the saucepan from the heat and stir in butter and vanilla until completely blended and creamy-smooth.
- Using a 13 x 9 baking dish, I place a thin layer of pudding on the bottom. Follow with a layer of vanilla wafers, then a layer of sliced bananas, then a layer of vanilla pudding. Repeat this layering process, finishing with banana pudding. If you do not like meringue, top with vanilla wafers and place in the oven, and bake for 10-15 minutes. When ready to serve, serve with whipped cream,
Meringue Topping
- Beat the egg whites with an electric beater on high speed until foamy and gradually add cream of tartar. Continue beating until it is light and airy. Gradually add sugar one tablespoon at a time. and keep beating until it forms stiff shiny peaks.
- Spread the meringue over the pudding, sealing the edges and corners. Place in a 375℉ oven and bake for 20 minutes or until the meringue is golden brown. Remove from the oven, allow to cool for at least 30 minutes. This pudding can be served warm or cold. If you have any leftovers, refrigerate immediately.
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Notes
Nutrition
Serving Tips for Your Old-Fashioned Baked Banana Pudding
- Temperature: Serve warm or at room temperature. Leftovers can be chilled, which further enhances the flavors and texture.
- Garnish Options: If your family isn’t a fan of meringue, then add another layer of vanilla wafers to the top before baking the pudding as directed. Remove from the oven and allow it to cool to room temperature. Serve with a dollop of whipped cream instead.
- Portioning: Individual cups or bowls make serving easy and help maintain a lovely presentation.
Storage Tips for Your Old-Fashioned Baked Banana Pudding
- Refrigeration: Store leftovers in an airtight container in the refrigerator. Enjoy within 3–4 days for the best quality.
- Freezing: Banana pudding can be frozen, but the texture may change. If freezing, remove the meringue topping and freeze only the banana pudding. I don’t recommend freezing banana pudding with meringue; no-bake versions freeze much better.
- Thawing: Thaw overnight in the refrigerator. Gently stir to help restore texture, if needed.
Additional Notes
- Avoid Banana Browning: To prevent bananas from browning, lightly toss the slices with a small amount of lemon juice before layering.
- Texture Changes: Expect some changes in texture after storage, especially if the pudding sits for a while.
Conclusion
This old-fashioned baked banana pudding is a comforting dessert. It’s a warm, comforting reminder of simpler times and shared family moments. Whether you grew up enjoying it at Sunday dinners or you’re making it for the first time, this classic recipe delivers rich flavor, creamy texture, and pure nostalgia in every bite. Serve it warm, share it generously, and don’t be surprised if it becomes one of those recipes your family asks for again and again. Some traditions are too good to let go—and this banana pudding is one of them.
“Life is uncertain. Eat dessert first.” Ernestine Ulmer
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