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Looking for the old southern style recipe for homemade banana pudding from scratch? This is the original Nilla Baked Banana Pudding Recipe that my mother in law makes! So sweet and yummy! For more recipes like this one see my sweets page.

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Nilla Baked Banana Pudding Recipe

Every southern family has some form of homemade banana pudding recipe. It can be as simple as an instant pudding mix or a slow stovetop pudding mix, both topped with whipped cream.

In our house, we love the old fashioned made from scratch banana pudding version with Nilla Wafers and topped with toasted meringue. 

This recipe originated on the back of a Nilla Wafer box. This classic dish has layers of Nilla Wafer cookies, made from scratch pudding, and yummy banana slices.

The best part is the lightly sweet meringue and its tall peaks toasted in the oven. Not a fan of meringue? Then simply top with your favorite whipped cream topping. Here is our version of this southern classic dessert! 

Banana Pudding Recipe

Banana Pudding Recipe

Yield: 16
Prep Time: 30 minutes
Cook Time: 17 minutes
Total Time: 47 minutes

American classic southern homemade banana pudding. Fresh bananas and vanilla wafer cookies with pudding.

Ingredients

  • 1 1/2 cup sugar, divided
  • 2/3 cup all-purpose flour
  • Dash salt
  • 6 egg yokes, with egg whites in separate bowl
  • 4 cups milk
  • 1 teaspoon vanilla extract
  • 45 NILLA Wafers, divided
  • 5 ripe bananas, sliced (about 3 1/2 cups), divided

Instructions

    1. Add 1 cup of sugar, flour, and salt in top of double boiler. Blend in 6 egg yolks and milk. Set aside egg whites in a bowl. Cook mixture, uncovered, over boiling water, stirring constantly until thickened. Around 5-10 minutes. Remove from heat; stir in vanilla.

    2. Spread a small amount of pudding on the bottom of a 1 1/2-quart casserole dish. Cover with a layer of wafers and then a layer of sliced bananas. Pour 1/3 of pudding over bananas. Repeat to make 3 layers ending with pudding on top.

    3. Using a mixer, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff. Spoon on top of the pudding, spreading evenly to cover the entire surface of the pudding.

    4. Place in the oven on 425 degrees for 5-7 minutes until lightly browned. Cool and refrigerate. Keep refrigerated after serving.

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Nutrition Information

Amount Per Serving Calories 288Net Carbohydrates 50g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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6 Comments

  1. How thick should the pudding mixture be when you take it off the double boiler?

    1. Hi Amanda,
      The pudding is ready when it sticks to the spoon and rolls off very slowly. It should be a thick consistency. It solidifies more like pudding as it cools off.
      Kim

      1. How long does that normally take?

      2. Does this need to be made the day of serving or can the custard portion be made a day ahead?

        1. Hi Jennie, I haven’t tried making this recipe a day ahead of time. You can eat it warm or cool. You must refrigerate it after you make it so I don’t see why you couldn’t make the custard part and then add the topping the next day. But you bake the topping so.. You may need to let it cool to room temp before baking. Again I haven’t tried it so I can’t predict how it will turn out.

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