Old-Fashioned Nilla Wafer Banana Pudding Recipe
This classic Southern recipe layers vanilla wafers, fresh bananas, and a rich homemade custard, topped with fluffy meringue. The result? A warm, creamy pudding with a light, toasty topping that tastes just like your grandma's.
Ingredients
- 5 bananas (sliced)
- 50 Nilla wafers
- ¾ cup sugar (divided)
- ⅓ cup flour
- dash salt
- 3 eggs (separated)
- 2 cups whole milk
- 1 Tbsp butter
- 1 tsp vanilla (divided)
- 1/2 lemon
Instructions
- Slice the bananas into rounds and place in a medium bowl. Lightly toss with lemon juice to prevent browning.
- Mix 1/2 cup of the sugar, flour, and salt in top of double boiler.
- Blend in 3 egg yolks and milk.
- Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly with a whisk.
- Remove from heat; whisk in 1/2 tsp vanilla and butter.
- Spread small amount of custard onto bottom of 1-1/2 to 2-qt. baking dish.
- Reserve 10-12 nilla wafers to garnish.
- Cover with a layer of 1/3 each of the remaining wafers, then bananas, and remaining custard. Repeat layers 2 times.
- Heat oven to 350°F.
- Beat egg whites on high using an electric mixer until soft peaks form.
- Add 1/4 cup sugar and 1/2 tsp vanilla, beating until stiff but not dry.
- Spoon over custard; spread evenly, sealing well to edge of dish.
- Bake at 350°F for 15 to 20 minutes or until lightly browned.
- Cool slightly (or refrigerate several hours) until chilled.
- Top with reserved wafers just before serving.
Notes
- If you're not a fan of meringue (my kids aren't), you can swap it with some Cool Whip (or better yet, homemade whipped cream).
- You can serve this dish 5-10 minutes after baking if you prefer it warm. Or chill it in the refrigerator for at least 4 hours for cool, refreshing pudding.
- Banana pudding will last up to 3 days in the refrigerator (covered).