Granny’s Banana Pudding Recipe

This is a straightforward homemade version of Cracker Barrel Granny’s Banana Pudding — layers of creamy homemade vanilla custard, fresh banana slices, crunchy wafers, and fluffy golden meringue. It’s surprisingly easy, super nostalgic, and makes enough to feed a crowd or one very emotionally hungry person.

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Quick Summary

• Prep time: 15 mins
• Cook time: 30 mins
• Flavor: sweet, custardy, banana-rich
• Great for: family gatherings, sunday dinner, baking therapy

Why I Like This Recipe

Honestly? This one’s tied to memories. My grandma used to make it in this old chipped casserole dish that somehow made everything taste better. I tried recreating it during a weird emotional Tuesday, and somehow nailed it. The meringue’s fluffy, the pudding’s thick and sweet, and those bananas turn all caramel-y under the heat… ugh. Just trust.

Ingredients

Pudding

• 1 cup white sugar
• ½ cup all-purpose flour
• ½ tsp salt
• 4 large eggs, separated (you’ll use whites for meringue)
• 2 cups milk
• 1 tsp vanilla extract
• 1 tbsp butter
• 1 (12 oz) package vanilla wafers (split it — half for bottom, half for top)
• 4 medium bananas, sliced (or go wild)

Meringue

• ¼ tsp cream of tartar
• 5 tbsp white sugar
• ½ tsp vanilla extract

How To Make Granny’s Banana Pudding

Make the pudding: Mix sugar, flour, salt in a bowl.
In a heavy pan, beat egg yolks. Add dry mix + milk + vanilla slowly, stir it constantly.
Bring it to a simmer — keep going till it thickens a little (~8–10 mins). Add butter, stir more till pudding-thick (~5–7 mins).
Layer it: ½ the wafers → ½ the banana slices → ½ the pudding. Repeat it all again.
Make meringue: Beat egg whites till soft peaks, add cream of tartar + sugar gradually. Beat till stiff peaks. Stir in vanilla.
Spoon that cloud over the pudding, edge to edge.
Bake at 375°F for 15–20 mins, until golden and toasty on top.
Let it cool a bit — if you can wait. It’s unreal warm or chilled.

Tips for Success

• Stir the custard constantly — don’t leave it. It scorches fast.
• Use ripe bananas but not mushy. No one wants brown slop.
• Let the meringue touch the edges of the dish — seals it in, no shrinkage.
• You can chill it overnight, but it’s absolute heaven slightly warm.
• Want to cheat? Use boxed pudding and skip the meringue — still hits the nostalgia notes.

Storage and Reheating

• Fridge: Cover and chill — lasts 2–3 days but the bananas get browner over time (still tasty though).
• Freezer: Nah. Don’t do it. The texture dies.
• Reheat: If you want it warm again, low oven for a bit works better than microwave.

FAQs