Old-Fashioned Homemade Banana Pudding from Scratch (Creamy, Classic & Timeless)

Old-fashioned homemade banana pudding from scratch is a dessert rooted deeply in Southern tradition, nostalgia, and pure comfort. Made with real vanilla custard, ripe bananas, and layers of classic vanilla wafers, this is the kind of dessert that instantly feels familiar — creamy, cozy, and unapologetically simple.

Unlike shortcut versions made with boxed pudding mixes, true Southern banana pudding relies on a cooked custard made from milk, eggs, sugar, and vanilla. The result is richer, silkier, and far more flavorful. Each spoonful delivers soft bananas, tender wafers soaked in custard, and a vanilla-forward creaminess that tastes like generations of home kitchens.

This homemade banana pudding recipe is perfect for potlucks, holidays, Sunday dinners, and anytime a no-bake-but-still-from-scratch dessert is needed.

---

What Makes Banana Pudding Truly “Old-Fashioned”

The defining feature of old-fashioned banana pudding is the custard. It’s cooked gently on the stovetop until thick and glossy, then layered while still warm so it softens the wafers and melds the flavors together. No instant mixes, no artificial flavoring — just pantry staples transformed with patience.

Traditional Southern banana pudding is often finished with meringue, but many modern versions prefer whipped cream. This recipe honors the classic custard base while keeping the topping flexible depending on preference.

---

Ingredients

Vanilla Custard

• Whole milk
• Granulated sugar
• Egg yolks
• Cornstarch
• Unsalted butter
• Vanilla extract
• Salt

Layers

• Ripe bananas
• Vanilla wafer cookies

Optional Topping

• Whipped cream or meringue

---

Instructions

1. In a saucepan, whisk together sugar, cornstarch, and salt.
2. Slowly whisk in milk until smooth.
3. Cook over medium heat, stirring constantly, until thickened.
4. Temper egg yolks with hot milk mixture, then return to saucepan.
5. Cook briefly until custard coats the spoon.
6. Remove from heat and stir in butter and vanilla extract.
7. Layer vanilla wafers, banana slices, and warm custard in a serving dish.
8. Repeat layers, finishing with custard on top.
9. Cool slightly, then cover and refrigerate until chilled.
10. Add whipped cream or meringue before serving if desired.

---

Texture & Flavor Experience

• Custard: Silky, rich, and deeply vanilla-forward
• Bananas: Soft, sweet, naturally creamy
• Wafers: Tender and cake-like after chilling

The pudding thickens further as it rests, creating that classic scoopable consistency.

---

Best Bananas for Banana Pudding

Use bananas that are:

• Fully yellow with a few brown speckles
• Soft but not mushy
• Sweet and aromatic

Avoid underripe bananas — they won’t soften properly or provide enough sweetness.

---

Tips for Perfect Homemade Banana Pudding

• Stir custard constantly to prevent scorching
• Layer while custard is warm for best wafer texture
• Chill at least 4 hours for full flavor development
• Slice bananas just before assembling to prevent browning

---

Variations

• Southern Meringue Banana Pudding: Top with toasted meringue
• Whipped Cream Banana Pudding: Fold whipped cream into cooled custard
• Caramel Banana Pudding: Drizzle caramel between layers
• Chocolate Banana Pudding: Add cocoa powder to the custard

---

Serving Suggestions

Serve old-fashioned banana pudding:

• At potlucks and family gatherings
• Alongside BBQ and Southern meals
• As a make-ahead holiday dessert

It’s best served chilled and scooped generously.

---

Storage & Make-Ahead Notes

Refrigerate covered for up to 3 days. Banana pudding is best enjoyed within the first 48 hours before bananas darken.

---

Cultural Roots of Banana Pudding

Banana pudding became popular in the Southern United States in the early 20th century as bananas and vanilla wafers became widely available. Over time, it evolved into a staple dessert representing comfort, hospitality, and tradition.