My grandmother made this banana pudding every Sunday, and I can still picture her stirring that custard at the stove, patient as ever, while I stood on a step stool beside her hoping to lick the spoon. She never measured anything — she just knew. It took me years to pin down her exact recipe, and when I finally did, I wrote every single measurement down so I’d never lose it.
What makes this one different from the box-mix versions is the homemade custard and the real meringue on top. Yes, it takes a little more time. But that toasted meringue — golden and pillowy — is what makes people ask for the recipe every single time I bring it somewhere.
A few things Gran taught me: don’t rush the custard, use ripe bananas, and don’t skip the broil at the end. Two minutes under the broiler turns this from good to unforgettable.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Old Fashioned Banana Pudding
Ingredients
- 1 (12 ounce) can evaporated milk
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/8 tsp salt
- 6 large egg yolks reserve egg whites
- 2 1/3 cup half & half
- 2 Tbsp butter
- 1 Tbsp pure vanilla extract
- 1 (11 ounce) box vanilla wafers
- 4 medium bananas sliced
- Meringue:
- 6 reserved egg whites
- 1 tsp pure vanilla extract
- 1/2 tsp cream of tarter
- 6 Tbsp granulated sugar
Instructions
- In a medium-size mixing bowl, whisk together the evaporated milk, granulated sugar, flour and salt until dissolved.
- On the stove top in a heavy bottomed saucepan over medium-high, warm the evaporated milk mixture.
- In the same mixing bowl, whisk the egg yolks with the half & half. Whisk into the warmed evaporated milk mixture.
- Cook stirring constantly for 10-15 minutes over medium heat until the flour has cooked and the custard has thickened. Once thickened remove from the heat and whisk in 2 Tbsp of butter and 1 Tbsp of pure vanilla. Set aside
- Layer the bottom of a 7 x 11-inch oven safe dish with vanilla wafers. Top with banana slices. Cover with ½ of the custard. Repeat ending with custard.
- Whip the 6 reserved egg whites with the vanilla, and cream of tarter. Sweeten with granulated sugar.
- Whip for 3-5 minutes or until stiff peaks form. Spread the meringue on top of the banana pudding.
- Set the oven to broil to toast the top until golden.
- Garnish the edge with vanilla wafers, if desired.
- Store chilled.
