Homemade Nilla Baked Banana Pudding Recipe

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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 Desserts page.

homemade banana pudding, southern style banana pudding, original nilla wafer banana pudding baked banana pudding with meringue

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, the best banana pudding recipe is the old-fashioned made from scratch baked 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! 

Can you use instant pudding mix in this recipe?

Yes! You can use instant pudding mixes in this recipe instead of making the pudding from scratch.

Cooked Instant Pudding and Pie Filling Version:

  • 1 (possibly 2) large box(es) of Banana Cream Pudding and Pie Filling
  • 3 cups of milk

Instructions:

  • Add the mix and milk to a medium saucepan
  • Bring pudding to a boil over medium heat, stirring constantly
  • Boil for around 5 minutes then let the pudding cool. It will thicken as it cools.
  • Assemble the dessert by layering it with banana slices and cookies (see my recipe).

No-bake Instant Pudding Version:

  • 1 (possibly 2) large box(es) of Banana Cream Instant Pudding
  • 2 cups of milk

Instructions:

  • Pour mix and milk into a large mixing bowl
  • Whisk together for 2 minutes.
  • The pudding will be soft and set within 5 minutes
  • Assemble the dessert by layering it with banana slices and cookies (see my recipe).

For my recipe, 2 boxes of instant pudding may be needed to fill the dish. To be safe use two boxes. I would rather have too much pudding than not enough to create the recipe.

TOOLS YOU’LL NEED

Nilla Baked Banana Pudding Recipe

Ingredients:

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

Instructions:

  1. Add 1 cup of sugar, flour, and salt on top of a 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 warm pudding on the bottom of a 1 1/2-quart baking dish. Cover with a layer of vanilla wafer cookies and then a layer of banana slices. Pour 1/3 of pudding over bananas. Repeat to make 3 layers ending with pudding on top.

How to make the Meringue Topping

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

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

MAKE AHEAD: Place single servings in an airtight container and keep them in the refrigerator for 4-5 days. 
FREEZER: For best results freeze immediately. Place in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in the refrigerator overnight. Bake on 350 for 5-10 minutes or microwave for 1-2 minutes on high.

More Dessert Recipes you May Like

Grab the recipe!

Banana Pudding Recipe

American classic southern homemade banana pudding. Fresh bananas and vanilla wafer cookies with pudding.
4.54 from 60 votes
Prep Time 30 mins
Cook Time 17 mins
Total Time 47 mins
Course Dessert
Cuisine American
Servings 10
Calories 374 kcal

Ingredients
  

  • 1 ½ cup sugar divided
  • cup all-purpose flour
  • Dash salt
  • 6 eggs, yokes with egg yokes and whites separated in two bowls
  • 4 cups milk
  • 1 teaspoon vanilla extract
  • 45 NILLA Wafer Cookies
  • 5 whole ripe bananas sliced (about 3 1/2 cups), divided

Instructions
 

  • Add 1 cup of sugar, flour, and salt on top of a 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.
  • Spread a small amount of the 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.
  • Using a mixer, beat egg whites until soft peaks form. Gradually add the 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.
  • Place in the oven at 425 degrees for 5-7 minutes until lightly browned. Cool and refrigerate. Keep refrigerated after serving.

Nutrition

Serving: 1cupCalories: 374kcalCarbohydrates: 67gProtein: 9gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 110mgSodium: 144mgPotassium: 418mgSugar: 47gCalcium: 139mgIron: 1mg

The information shown is an estimate provided by a nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Values may vary depending on the brand of foods used.

banana pudding, homemade pudding, meringue, pudding from scratch
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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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