Creamy, comforting, and impossibly simple, Old Fashioned Banana Pudding is the kind of dessert that feels like a warm hug on a plate. With silky vanilla pudding, ripe banana slices, and crisp vanilla wafers layered to perfection, each spoonful is smooth, sweet, and nostalgia-packed. Fun fact: many Southern households passed down banana pudding recipes the same way they pass down stories—by memory and generous portions. If you love easy, crowd-pleasing desserts that come together quickly, this recipe is for you. It’s perfect after a busy weeknight or for feeding a family at a picnic.
If you enjoy classic flavors with minimal fuss, you might also like pairing it alongside savory bites like a honey-butter shrimp appetizer for a contrast of sweet and salty. Try it once and you’ll see why people keep returning to this old-school favorite.
What is Old Fashioned Banana Pudding?
What makes this banana pudding “old fashioned”? Is it the vanilla wafers, the layered look, or the memories baked into grandma’s kitchen? Maybe it’s all three. This dessert hails from a time when simple ingredients were combined to make something special—no fancy gadgets, just patience and good taste. Who decided this was the “old fashioned” way? Probably someone who loved both classic flavors and easy comfort food. After all, “the way to a man’s heart is through his stomach.” So why not test that theory with a big bowl of pudding? Give this recipe a try and you might find you’ve made a new family tradition.
Why You’ll Love This:
- Irresistible texture: Creamy homemade pudding, soft ripe bananas, and slightly crunchy vanilla wafers create a perfect balance of smooth and crisp that melts in your mouth.
- Budget-friendly: Pantry staples like sweetened condensed milk, cornstarch, and bananas keep costs low compared to store-bought desserts or bakery versions.
- Flavorful toppings: A hint of vanilla and optional whipped cream make this dessert elegantly simple yet decadently satisfying.
If you’re a fan of warm fruity desserts, this has some of the same comforting appeal as a Southern banana cobbler, but in a cooler, spoonable form that’s great for summer gatherings. Make a batch today and bring a little Southern hospitality to your table.
How to Make:
Quick Overview
This Old Fashioned Banana Pudding is easy to prepare, requires no electric mixers, and delivers a rich, creamy texture with bright banana flavor. Prep time is about 15 minutes, cook time 8 minutes to thicken the pudding, plus at least 4 hours chilling time so the layers set. The standout element is the warm pudding poured over vanilla wafers and bananas, which softens the wafers just enough without becoming soggy too fast.
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 2 cups whole milk, cold
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks, room temperature, lightly beaten
- 2 teaspoons vanilla extract
- 3 ripe bananas, sliced into 1/4-inch rounds
- 1 box (about 11 ounces) vanilla wafers
- 1 cup whipped cream, whipped to soft peaks (optional, for topping)
Directions
- Gather all ingredients and a medium saucepan. Measure precisely—cornstarch needs to be accurate for the pudding to thicken properly.
- In the saucepan, combine the sweetened condensed milk, 2 cups cold milk, granulated sugar, cornstarch, and salt. Whisk together until smooth with no lumps.
- Place the saucepan over medium heat. Cook, whisking frequently, until the mixture thickens and begins to bubble gently, about 5 to 8 minutes. Watch closely to avoid scorching on the bottom.
- While the milk mixture is heating, beat the 3 egg yolks lightly in a small bowl.
- Temper the egg yolks by slowly adding a spoonful or two of the hot milk mixture into the eggs while whisking constantly. This raises the egg temperature gradually and prevents curdling.
- Pour the tempered egg mixture back into the saucepan, whisking constantly. Continue to cook for another minute or so until the pudding is smooth and glossy.
- Remove from heat and stir in 2 teaspoons vanilla extract. Taste and adjust vanilla if desired.
- In a trifle dish or 8×8-inch serving dish, start with a layer of vanilla wafers, then a layer of banana slices, and spoon a generous layer of warm pudding over the top. Press wafers slightly so they anchor into the pudding.
- Repeat layers—wafers, bananas, pudding—until the dish is filled, finishing with a layer of pudding on top.
- Cover the dish with plastic wrap, pressing it gently onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, to let the flavors meld and the texture set.
- Before serving, spread whipped cream over the top if using, or sprinkle a few crushed vanilla wafers for garnish. Slice and serve chilled.
What to Serve With:
- Freshly brewed coffee or a cold glass of sweet tea for a classic Southern pairing.
- A simple green salad with citrus dressing to balance the sweetness.
- Fruit compote or a berry sauce for extra tartness if you prefer a brighter contrast.
- Light cookies or a shortbread biscuit if you want more crunch alongside the pudding.
Top Tips for Perfecting:
- Use ripe but firm bananas. Overripe bananas can become mushy and overly sweet after chilling.
- If your pudding has lumps, strain it through a fine-mesh sieve before layering.
- For a richer pudding, substitute 1/2 cup of the milk with heavy cream.
- Don’t skip tempering the egg yolks—this step prevents scrambled eggs in your pudding.
- Assemble and chill for at least 4 hours; overnight yields the best texture and flavor melding.
- Avoid freezing the assembled pudding—bananas and wafers don’t freeze well together.
Storing and Reheating Tips:
- Refrigeration: Cover tightly and store in the refrigerator for up to 3 days. The pudding will soften the wafers over time but remains delicious.
- Freezing: Not recommended for the fully assembled pudding because banana texture and wafer crispness degrade when frozen. If needed, freeze pudding base (without bananas or wafers) in an airtight container for up to 1 month; thaw overnight in the refrigerator and reassemble.
- Reheating: This dessert is best served chilled. If you warmed the pudding before assembling, do not reheat after chilling. Serve straight from the fridge for the intended texture.
FAQs
Can I use instant pudding mix instead of making the pudding from scratch?
Yes, you can use instant vanilla pudding for a quicker version, but the homemade custard in this recipe has a richer, more authentic flavor and creamier texture.
How can I keep the bananas from browning?
Use ripe but firm bananas and assemble the pudding shortly before serving. You can also lightly brush banana slices with lemon juice to slow browning.
Can I make this ahead of time?
Absolutely. Assemble the pudding and chill for several hours or overnight. It often tastes better the next day after the flavors meld.
Is there a dairy-free substitution?
You can try using a full-fat coconut milk in place of whole milk and whipped coconut cream instead of dairy whipped cream. The texture will be slightly different but still delicious.
How many does this recipe serve?
This recipe serves about 6 to 8 people, depending on portion size. It’s great for small family gatherings or potlucks.
Conclusion
Old Fashioned Banana Pudding is a timeless dessert that’s easy to make, budget-friendly, and loved by kids and adults alike. Its creamy custard, tender banana slices, and nostalgic vanilla wafers make it a reliable go-to for weeknights and special occasions. If you want to compare variations or learn more about deeply traditional versions, check out this Old Fashioned Banana Pudding – Southern Bite for a classic take, or this BANANA PUDDING-The Southern Lady Cooks-Old Fashioned Recipe for another beloved Southern approach. Give it a try, share it with family, and enjoy the smiles that follow.
Old Fashioned Banana Pudding
Equipment
- Medium Saucepan
- Mixing Bowl
- Trifle Dish or 8x8-inch Serving Dish
Ingredients
Ingredients
- 1 can sweetened condensed milk 14 ounces
- 2 cups whole milk cold
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks room temperature, lightly beaten
- 2 teaspoons vanilla extract
- 3 ripe bananas sliced into 1/4-inch rounds
- 1 box vanilla wafers about 11 ounces
- 1 cup whipped cream whipped to soft peaks (optional, for topping)
Instructions
- Gather all ingredients and a medium saucepan. Measure precisely—cornstarch needs to be accurate for the pudding to thicken properly.
- In the saucepan, combine the sweetened condensed milk, 2 cups cold milk, granulated sugar, cornstarch, and salt. Whisk together until smooth with no lumps.
- Place the saucepan over medium heat. Cook, whisking frequently, until the mixture thickens and begins to bubble gently, about 5 to 8 minutes. Watch closely to avoid scorching on the bottom.
- While the milk mixture is heating, beat the 3 egg yolks lightly in a small bowl.
- Temper the egg yolks by slowly adding a spoonful or two of the hot milk mixture into the eggs while whisking constantly. This raises the egg temperature gradually and prevents curdling.
- Pour the tempered egg mixture back into the saucepan, whisking constantly. Continue to cook for another minute or so until the pudding is smooth and glossy.
- Remove from heat and stir in 2 teaspoons vanilla extract. Taste and adjust vanilla if desired.
- In a trifle dish or 8x8-inch serving dish, start with a layer of vanilla wafers, then a layer of banana slices, and spoon a generous layer of warm pudding over the top. Press wafers slightly so they anchor into the pudding.
- Repeat layers—wafers, bananas, pudding—until the dish is filled, finishing with a layer of pudding on top.
- Cover the dish with plastic wrap, pressing it gently onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, to let the flavors meld and the texture set.
- Before serving, spread whipped cream over the top if using, or sprinkle a few crushed vanilla wafers for garnish. Slice and serve chilled.