Old-Fashioned Banana Pudding

Mention the words “homemade banana pudding,” and you’ll see faces light up. This smooth and creamy recipe will not disappoint.

HOW TO MAKE OLD-FASHIONED BANANA PUDDING

*Note: The full printable recipe card is below

PREP: Start by preheating the oven to 325 degrees. 

PUDDING: Bring evaporated milk to a soft boil in a medium saucepan. While it is heating, combine sugar, cornstarch, and water in a bowl. Whisk in 2 eggs. Once milk is boiling, very gradually add the cornstarch mixture to the saucepan. Bring to a soft boil over medium heat, stirring constantly. Boil for 1 minute. Remove from heat; fold in sour cream and vanilla. Place a layer of vanilla wafers in bottom of 9×9 inch square pan, and spoon one-third of pudding over wafers. Top pudding with half of banana slices. Repeat layers. Spread remaining pudding over top. Arrange remaining wafers in pudding around edge of dish. Set aside. 

MERINGUE: Beat egg whites and cream of tatar at high speed in stand mixer until foamy. Add 1 Tablespoon of sugar; beat until stiff peaks form and sugar dissolves (about 2 minutes). Spread meringue over pudding. sealing to wafers.

BAKE: Bake for 25 minutes. Let pudding stand for 10 minutes before serving. However, I prefer my pudding ice cold. ♥

RECIPE TIPS

• You can adjust the sweetness by the amount of sugar you put in the pudding. It’s all a matter of preference. 

• You can make this dish in advance but after 2 days the bananas begin to lose their moisture. 

• Store in an airtight container in the refrigerator for up to 4 days. However, I don’t think it will last overnight. It’s so good! 

Old-Fashioned Banana Pudding

Mention the words "homemade banana pudding," and you'll see faces light up. This smooth and creamy recipe will not disappoint.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Dessert

Servings 8

Ingredients

  

• 1/2 – 3/4 cup sugar depending on your sweetness preference
• 3 Tbsp cornstarch
• 1/3 cup water
• 2 eggs beaten
• 1 12-ounce can evaporated milk
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 11-ounce box vanilla wafers
• 3 medium bananas sliced

Meringue

• 4 egg whites
• 1/2 tsp cream of tartar
• 1 Tbsp sugar

Instructions

 

• Preheat the oven to 325 degrees. 
• Bring evaporated milk to a soft boil in a medium saucepan.
• While it is heating, combine sugar, cornstarch, and water in a bowl. Whisk in 2 eggs. Once milk is boiling, very gradually add the cornstarch mixture to the saucepan. Bring to a soft boil over medium heat, stirring constantly. Boil for 1 minute. Remove from heat; fold in sour cream and vanilla.
• Place a layer of vanilla wafers in bottom of 9×9 inch square pan, and spoon one-third of pudding over wafers. Top pudding with half of banana slices. Repeat layers. Spread remaining pudding over top. Arrange remaining wafers in pudding around edge of dish. Set aside.
• Beat egg whites and cream of tatar at high speed in stand mixer until foamy. Add 1 Tablespoon of sugar; beat until stiff peaks form and sugar dissolves (about 2 minutes). Spread meringue over pudding. sealing to wafers.
• Bake for 25 minutes. Let pudding stand for 10 minutes before serving.