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Mom’s Banana Pudding

Cooking Method ,
Difficulty Beginner
Prep Time: 10 min Cook Time: 35 min Rest Time: 15 min Total Time: 1 hr
Servings 12
Best Season Suitable throughout the year

My mother's made-from-scratch banana pudding, combining her "pinch of this and dash of that" with my attempt to actually measure out those pinches and dashes.

Adapted from My Mom

  • 1 cup sugar, divided
  • 4 tablespoons self-rising flour
  • 1/4 teaspoon salt, divided
  • 5 large eggs, divided
  • 3 cups milk
  • 1 teaspoon vanilla extract
  • 1 box vanilla wafers (11 oz.)
  • 4 bananas
  1. To make the filling, separate 4 of the eggs into yolks and whites, setting the whites aside. In a saucepan mix the four yolks, 3/4 cup of sugar, flour, 1/8 teaspoon of salt, the remaining whole egg, and milk. Heat mixture on medium-low, stirring frequently, until thickened (about 15 minutes). Remove from heat and add vanilla extract, mixing until well blended.

  2. Preheat oven to 400 F. Line the bottom and sides of a 13 x 9 casserole dish with a layer of vanilla wafers. Just as the filling thickens, cut two of the bananas into slices and layer on top of the vanilla wafers. Gently spread half of the filling evenly on top of the bananas. Repeat the layers of vanilla wafers, bananas, and filling.

  3. To make the meringue combine the egg whites, 1/4 cup of sugar, and 1/8 teaspoon of salt in a bowl. Using a stand mixer, hand mixer, or whisk, beat the mixture until it foams to the "stiff peak" stage. Spread the meringue evenly over the top of the pudding. 

  4. Bake for 4-7 minutes or until the top of the meringue is a golden brown. Remove and allow to rest/cool for 10-15 minutes before serving warm or allow to chill in the refrigerator for 1-2 hours before serving cold.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 281kcal
% Daily Value *
Total Fat 7g11%
Saturated Fat 3g15%
Cholesterol 73mg25%
Sodium 206mg9%
Potassium 201mg6%
Total Carbohydrate 49g17%
Dietary Fiber 2g8%
Sugars 32g
Protein 6g12%

Calcium 6 mg
Iron 3 mg
Vitamin D 34 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

  • Do not substitute plain flour for the self-rising flour. The self-rising flour thickens better.
  • Depending on the box of vanilla wafers, there may not be enough to completely cover the second layer. If not, simply spread them out as evenly as possible.
  • The bananas should be sliced into disks of between 1/4 and 1/3 inch thick to ensure good coverage in each layer.
Keywords: banana, pudding, dessert, scratch-made, made-from-scratch