Old-Fashioned Layered Banana Pudding

banana pudding
Brian Hagiwara/Getty Images
Ratings (13)
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
300 Calories
9g Fat
52g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 300
% Daily Value*
Total Fat 9g 11%
Saturated Fat 4g 20%
Cholesterol 66mg 22%
Sodium 238mg 10%
Total Carbohydrate 52g 19%
Dietary Fiber 3g 10%
Protein 6g
Calcium 105mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This banana pudding is an old-fashioned dessert made with layers of vanilla wafers and bananas. The meringue topping is a classic finishing touch that will take you back to your childhood. Make this delicious banana pudding and be prepared for rave reviews!

Ingredients

  • 1 cup granulated sugar (divided)
  • 1/8 teaspoon salt
  • 1/3 cup  self-rising flour
  • 2 cups  milk, low fat or whole
  • 2 eggs (separated)
  • 2 tablespoons  butter, softened
  • 1 1/2 teaspoons vanilla
  • 1 box vanilla wafer cookies
  • 3 bananas​ (ripe but firm)
  • 1/2 teaspoon cream of tartar​

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Butter a shallow, 1 1/2-quart to 2-quart baking dish.

  3. Combine 3/4 cup granulated sugar, the salt, and the self-rising flour in the top pan of a double boiler. 

  4. Slowly add the milk to the sugar and flour mixture while stirring constantly. Set the pan over simmering water and cook until mixture begins to thicken, stirring constantly.

  5. Beat the egg yolks in a small bowl and then briskly stir a small amount—about 1/2 to 3/4 cup—of the hot mixture into them. Add the egg yolk mixture back into the hot mixture in top of double boiler and stir in butter and vanilla. Continue to cook until the mixture thickens again.

  6. Arrange a layer of vanilla wafers in the prepared baking dish. Add half of the sliced bananas. Pour half of the pudding mixture over the banana layer. Repeat the layers, ending with remaining pudding.

  7. In a mixing bowl beat egg whites until foamy; gradually beat in the remaining 1/4 cup of g ranulated sugar and the cream of tartar. Beat until stiff peaks form.

  8. Bake in the preheated oven until the meringue is browned. Remove from oven.

  9. Serve hot or cold.