This was the way my mom made banana pudding. You'll find no vanilla pudding mix in this! It's all homemade and with love. I used a saucepan on the stove to cook the custard, but you have to constantly stir it to keep it from scalding on the bottom because it needs to come to a boil (bubble) to thicken. If you're not comfortable doing that, try using a double-boiler. But it must bubble. For extra zip in the custard, add 1/4 tsp. of lemon oil or 1 tablespoon of lemon zest. The meringue is simple and delicious. If you want a mile-high meringue, use 6 eggs whites (any leftovers in the freezer? Take 'em out!) and 1/2 cup sugar with 1/2 teaspoon cream of tartar and a pinch of salt. Eggs are easier to separate when they're cold. So do so, and let them come to room temp before using. Bananas are best if they're ripe and sweet. Don't get any that are green. If yours are green, wait for them to ripen (putting them in a brown paper bag will speed the process). Don't worry about having too many bananas....it's great piled high with all the ingredients! Best served warm, but good either way. Zap in microwave if you have kept it in the refrigerator for hot banana pudding! This is one of my favorite comfort foods!
My Private Note
Units: US | Metric
- 1/2 cup sugar
- 4 tablespoons flour
- 1 pinch salt
- 2 cups whole milk
- 3 large egg yolks (save the whites)
- 1 large whole egg
- 1 teaspoon lemon oil (optional)
- 1 tablespoon lemon zest (fresh- also optional)
- 6 -7 bananas (a bunch)
- 15 ounces vanilla wafers (1 box)
- 1In a saucepan or double-boiler, mix the sugar, flour, salt, milk, egg yolks and whole egg. Cook over moderate heat, stirring constantly to bring up to a good temperature. Slowly increase heat until mixture thickens and bubbles and becomes thick. It will coat the back of a wooden spoon and when you draw your finger down the middle of the back of the spoon, the separation remains.
- 2Remove from heat and add vanilla and lemon oil or zest if using.
- 3Slice bananas 1/4" to 1/2" thick, whatever your preference.
- 4Use a 2 quart souffle dish or 10-inch pie plate. Layer vanilla wafers on bottom. Top with some bananas, followed by the custard. Repeat until all the custard is used. Finish with custard and wafers pressed down into it.
- 5Preheat oven to 350.
- 7Take room temperature egg whites and add cream of tartar and pinch of salt. Beat til foamy. As volume increases, slowly add sugar. Whip til glossy but not dry. Stop mixer and add vanilla. Whip til incorporated and meringue stands in stiff peaks but it not dry. Meringue should still have a nice sheen to it.
- 8Dump meringue on top of prepared banana pudding mixture and spread out to the edges and seal to the edge using a spatula. Sealing is important as the meringue will shrink from the edges if you don't.
- 9Bake in a 350 oven for 8-10 minutes, til golden brown. If you've tall peaks, watch closely for browning of the tips. They can brown really fast.
- 10Remove from oven and cool on countertop. Serve warm or put in refrigerator when completely cool to keep meringue from sweating.
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Nutritional Facts for Grandma Rene's Old-Fashioned Banana Pudding
Serving Size: 1 (335 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 655.7
- Calories from Fat 179
- Total Fat 19.9 g
- Saturated Fat 6.2 g
- Cholesterol 148.2 mg
- Sodium 345.7 mg
- Total Carbohydrate 110.8 g
- Dietary Fiber 4.7 g
- Sugars 44.0 g
- Protein 11.7 g