Old Fashioned Banana Pudding

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Instructions

1. Make the custard

  1. In a pot, whisk sugar, flour, and salt.

  2. Slowly whisk in milk and cream until smooth.

  3. Cook over medium heat, stirring constantly, until thick and bubbly.

  4. In a small bowl, whisk egg yolks.

  5. Temper the yolks by slowly adding some hot mixture, then return yolks to the pot.

  6. Cook 2–3 more minutes until silky and thick.

  7. Remove from heat and stir in butter and vanilla.

2. Assemble the pudding

  1. In a baking dish or trifle bowl, add a layer of vanilla wafers.

  2. Add banana slices on top.

  3. Pour warm custard over the bananas and wafers.

  4. Repeat layers until everything is used, ending with custard on top.

3. Add topping

For meringue:

  1. Beat 4 egg whites with ¼ cup sugar until stiff peaks form.

  2. Spread on top of warm pudding.

  3. Bake at 350°F (175°C) for 10–12 minutes until golden.

For whipped cream:

Spread cooled pudding with whipped cream right before serving.

4. Chill or serve warm

  • Serve warm for old-school pudding texture
    OR

  • Chill 4 hours for firm, sliceable layers.

Tips

  • Dip banana slices in lemon juice to prevent browning if making ahead.

  • Add a layer of crushed wafers on top for crunch.

  • Use pudding while warm — it softens the wafers perfectly.

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