Old-Fashioned Homemade Banana Pudding from Scratch: A Timeless Southern Classic
Few desserts stir up nostalgia quite like old-fashioned homemade banana pudding from scratch. Creamy, comforting, and unapologetically indulgent, this beloved dessert has earned its place at family gatherings, church potlucks, Sunday dinners, and holiday tables across generations. Unlike shortcut versions made with boxed mixes, real banana pudding is built from a silky stovetop custard, ripe bananas, and layers of vanilla wafers that soften into cake-like perfection.
This recipe is all about honoring tradition. It’s rich without being heavy, sweet but balanced, and layered with textures that make every spoonful memorable. When made properly, homemade banana pudding tastes warm and familiar — the kind of dessert that feels like home.
In this guide, you’ll learn exactly how to make classic southern banana pudding completely from scratch, along with expert tips, variations, and serving ideas to make it truly unforgettable.
Why Old-Fashioned Banana Pudding Is Still the Best
Modern desserts come and go, but banana pudding has never lost its charm. That’s because it relies on simple pantry staples transformed through careful technique. The magic lies in the custard — thickened gently on the stovetop using eggs and cornstarch, then finished with butter and vanilla for richness.
Old-fashioned banana pudding isn’t about speed. It’s about patience, layering, and letting flavors meld together as the dessert chills. The result is a creamy, spoonable pudding with soft cookies and fresh banana flavor in every bite.
This dessert also scales beautifully. Make it for a quiet family dinner or a crowd of twenty, and it always disappears fast.
Ingredients for Old-Fashioned Homemade Banana Pudding
- Whole milk
- Heavy cream
- Granulated sugar
- Cornstarch
- Salt
- Egg yolks
- Unsalted butter
- Pure vanilla extract
- Ripe bananas
- Classic vanilla wafer cookies
- Whipped cream or meringue topping (optional)
Each ingredient plays a role. Whole milk and cream give body and richness. Cornstarch ensures a smooth, sliceable custard. Egg yolks add silkiness and depth. Bananas must be ripe — yellow with brown speckles — for the best flavor.
Instructions: How to Make Banana Pudding from Scratch
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly add milk and cream, whisking until smooth.
- Place the saucepan over medium heat, stirring constantly, until the mixture begins to thicken and bubble gently.
- In a separate bowl, whisk egg yolks. Slowly temper the yolks by adding a small amount of hot pudding mixture while whisking.
- Pour the tempered yolks back into the saucepan and cook for another 1–2 minutes until thick and glossy.
- Remove from heat and stir in butter and vanilla extract until fully melted and smooth.
- Allow the pudding to cool slightly, stirring occasionally to prevent a skin from forming.
- In a serving dish, layer vanilla wafers along the bottom. Add sliced bananas on top.
- Spoon a layer of warm pudding over the bananas. Repeat layers until ingredients are used, finishing with pudding on top.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
- Before serving, top with whipped cream or meringue if desired.
Old-Fashioned Homemade Banana Pudding from Scratch
Ingredients
Equipment
Method
- Whisk sugar, cornstarch, and salt in a saucepan. Slowly whisk in milk and cream.
- Cook over medium heat, stirring constantly, until thickened and gently bubbling.
- Temper egg yolks with hot mixture, then return to saucepan and cook 1–2 minutes.
- Remove from heat and stir in butter and vanilla until smooth.
- Layer vanilla wafers, banana slices, and warm custard in a serving dish.
- Repeat layers, finishing with custard. Chill at least 4 hours before serving.
Notes
The Secret to Ultra-Creamy Banana Pudding
The key to perfect texture is constant stirring and gentle heat. Never rush the custard. Cooking it too fast can cause lumps or curdling, while undercooking leads to runny pudding.
Another secret is layering while the pudding is still warm. Warm custard softens the vanilla wafers just enough, creating that iconic cake-like texture without becoming mushy.
Banana Pudding Variations You’ll Love
Baked Banana Pudding:
Top with meringue and bake briefly until golden for a traditional Southern finish.
No-Meringue Banana Pudding:
Skip baking and top with lightly sweetened whipped cream for a softer, creamier presentation.
Extra Banana Flavor:
Mash one banana directly into the custard for deeper banana notes.
Mini Banana Pudding Cups:
Assemble in individual glasses for parties or make-ahead desserts.
Serving Suggestions
- Serve chilled with extra whipped cream
- Garnish with crushed vanilla wafers
- Add thin banana slices just before serving for freshness
- Pair with coffee, iced tea, or milk
Banana pudding is best enjoyed cold, when the custard has fully set and the flavors have married together.
Storage and Make-Ahead Tips
Banana pudding keeps well in the refrigerator for up to 3 days. Cover tightly to prevent the bananas from browning. For best appearance, add fresh banana slices on top just before serving.
Avoid freezing — the custard texture does not hold up well once thawed.
A Little Cultural Context
Banana pudding became popular in the American South in the early 20th century when bananas became more accessible and vanilla wafers entered the market. Over time, it evolved into a signature dessert found everywhere from backyard barbecues to Sunday suppers.
Today, it remains a symbol of comfort, hospitality, and tradition.
Why You’ll Make This Recipe Again and Again
This homemade banana pudding from scratch isn’t flashy — it’s reliable, comforting, and deeply satisfying. Once you’ve tasted real custard-based banana pudding, it’s nearly impossible to go back to shortcuts.
Creamy, nostalgic, and made with love — this is banana pudding the way it was meant to be.
