Granny’s Banana Pudding Recipe

This timeless Granny’s Banana Pudding Recipe is crafted from a rich scratch-made vanilla custard, layers of sweet ripe bananas, and classic crisp vanilla wafers. The result is a warm, comforting casserole where the cookies soften into cake-like sponges beneath a billowy, golden-toasted meringue cloud. It is the quintessential Southern dessert for a Sunday potluck, guaranteed to transport the whole family back to a simpler time with just one spoonful.

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Granny’s Banana Pudding Ingredients

The Homemade Custard:

• 1 cup white sugar: Sweetens the pudding base.
• 1/2 cup all-purpose flour: Acts as the thickening agent for a sturdy custard.
• 4 large egg yolks: Provides richness and color (save the whites for the topping!).
• 2 cups milk: Whole milk is best for a creamy mouthfeel.
• 1 tbsp butter: Stirred in at the end for a glossy finish.
• 1 tsp vanilla extract: Essential for that nostalgic aroma.
• 1/2 tsp salt: Balances the sweetness.

The Layers:

• 1 (12 oz) package vanilla wafers: The classic cookie that absorbs the pudding to become cakey.
• 4 medium bananas: Sliced just before assembling to prevent browning.

The Meringue Topping:

• 4 large egg whites: Reserved from the pudding step.
• 5 tbsp white sugar: Stabilizes the foam.
• 1/4 tsp cream of tartar: The secret to high, stiff peaks that don’t weep.
• 1/2 tsp vanilla extract: Flavors the foam.

How To Make Granny’s Banana Pudding

1. Mix the Dry Base: In a small bowl, whisk together the white sugar, all-purpose flour, and salt until well combined and free of lumps.
2. Start the Custard: In a heavy-bottomed saucepan (off the heat), beat the egg yolks until smooth. Gradually whisk in the milk and the dry flour mixture. Stir constantly to ensure the flour dissolves into the liquid without clumping.
3. Simmer and Thicken: Place the saucepan over medium-low heat. Cook, stirring constantly with a whisk or wooden spoon (do not walk away, or it will scorch), until the mixture comes to a simmer and thickens enough to coat the back of the spoon, about 8 to 10 minutes.
4. Finish the Pudding: Once thickened, stir in the butter and vanilla extract. Continue to cook and stir for another 5 to 7 minutes until it reaches a dense, pudding-like consistency. Remove from heat.
5. Layer the Dish: In a 9×13 inch baking dish or a large casserole dish, arrange a layer using half of the vanilla wafers. Top with half of the banana slices. Pour half of the warm pudding over the fruit. Repeat the layers: wafers, bananas, and the remaining pudding.
6. Whip the Meringue: In a clean, glass or metal bowl, beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add the 5 tablespoons of sugar, one tablespoon at a time, continuing to beat until glossy, stiff peaks stand up straight. Fold in the vanilla.
7. Top and Seal: Spoon the meringue over the hot pudding. Crucial Step: Spread the meringue all the way to the edges of the dish, sealing it against the glass. This prevents the meringue from shrinking as it bakes.
8. Bake: Bake in a preheated 375°F oven for 15 to 20 minutes. You are looking for the peaks of the meringue to turn a beautiful golden brown.
9. Cool: Let the pudding cool slightly before serving. It firms up as it cools, but is delicious warm or chilled.

Recipe Tips

• Ripeness Matters: Use bananas that are yellow with small brown spots. Green bananas are too starchy and hard, while black bananas are too mushy for the layers.
• Preventing “Weeping”: Putting the meringue on top of the hot pudding helps cook the underside of the egg whites, which prevents liquid from pooling (weeping) between the layers.
• Tempering: If you are worried about scrambling the eggs, you can heat the milk first, then slowly pour a little hot milk into the egg yolks while whisking, before adding everything back to the pot.
• Wafer Texture: If you prefer a little crunch, serve immediately after cooling. If you prefer the traditional “cake-like” texture where the wafers are soft, make this dish 4-8 hours in advance.

What To Serve With Banana Pudding

• Coffee: A hot cup of black coffee cuts through the intense sweetness.
• Vanilla Wafers: Keep a few extra crunchy cookies on the side for dipping.
• Mint Garnish: A sprig of fresh mint adds a pop of color to the beige and gold dessert.
• Southern Comfort Food: This is the perfect follow-up to fried chicken, collard greens, or pulled pork.

How To Store Granny’s Banana Pudding

• Refrigerate: Meringue-topped desserts are best eaten the day they are made. However, you can store leftovers in the refrigerator for up to 3 days. Note that the meringue may start to weep or deflate over time.
• Covering: Insert toothpicks into the meringue to tent the plastic wrap so it doesn’t stick to the sticky top.
• Freeze: Do not freeze banana pudding. The bananas will turn black and mushy, the custard will separate, and the meringue will become rubbery.

Granny’s Banana Pudding Nutrition Facts

• Calories: 380 kcal
• Fat: 8g
• Carbohydrates: 72g
• Sugar: 50g
• Protein: 6g
• Cholesterol: 110mg

Nutrition information is estimated per serving.

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