Grandma’s Banana Pudding from scratch….there just aint’ nothin’ like this out there that tastes so good! This is the most requested food dish that family members ask me to bring to holiday get-togethers and any other time I can. My grandmother made some of the best treats ever and this ranks #1 on my list. I’m republishing this due to it’s popularity so enjoy and check out her other recipes if you get a chance.
INGREDIENTS:
- 1 heaping Tbsp. Flour…and I mean heaping!
- 1/2 cup sugar or a little more;)
- 2 cups milk
- 2 eggs
- butter
- vanilla
- Vanilla Wafers (save some to crumble for the top)
- Bananas
DIRECTIONS:
In a saucepan, mix flour & sugar then add eggs and mix well. Start your burner and slowly add milk; a little at a time stirring constantly. Continue stirring until it has thickened. After thick, add butter and vanilla to taste. I would say about 1 Tbsp of butter maybe. I double this recipe to make a bunch so it’s hard for me to give you accurate measurements. Not too much vanilla either or it will taste almost chocolatey. Maybe a 1/4 tsp?? Again, not sure. Just taste it.
You’ll want to layer your wafer cookies and bananas for a pretty presentation. I don’t do this though..I throw in a bowl..LOL. I refrigerate mine over night because I like it VERY cold but you should refrigerate it for a few hours.
While you’re cooking the the stuff in the pot, you can slice your bananas and layer your wafers & bananas. Don’t forget to keep stirring your pudding though.
Once your pudding is done, add the butter and vanilla. Remember, I double my recipe so I can have more in my pudding!
Now that it’s done, you pour into your dish with your wafers and bananas.
This is where the extra wafers come in. Crush them up and sprinkle on top.
Sprinkle and Viola!
Remember to refrigerate….once nice and cold, sit back and enjoy!!!
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and thank you gramma for a most incredible recipe that the entire blogisphere can now replicate. There’s no doubt in my mind that this is going to be on my table very soon. Looks just wonderful.
Yes Giz..it is!!! And the thicker the better!!!
This looks like something my family would eat up in a hurry. Thanks Lori. If I use the milk I buy fresh from the farm and the eggs, the organic sugar and bananas and maybe some whole wheat waffers (do they exist) I’ve given the recipe a green twist. Or maybe not! LOL!
Okay then…first off I miss my grandma now…mine made the most divine chocolate pie…second…I am going to make you go running with me when I gain the five lbs this is going to put on me…I LOVE Banana Pudding!!! Third…YOU sooooooo rock in the kitchen….*sigh*….
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Wow! I LOVE banana pudding! I’m gonna have to try this recipe sometime! A different recipe from what I normally use, but we are always looking for more. Thanks for sharing!
I love the pictures too by the way! It looks so yummy and inviting!
I made this last night and it was delicious! You were right about it needing to be COLD though. We ate it after 3 hours in the fridge and not quite cold enough. This morning it is perfect. Do you do anything to keep the bananas from browning?
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how much butter?
Grandma’s homemade banana pudding I love desserts and the pictures look so good I can’t wait to try this
I love the photos! I am not a very good cook so
the photos are a HUGE help!! This is a great
recipe that I will try for our July 4th dinner tomorrow!Thanks!!!
My husband loves bana pudding and I never knew how to make it from scratch now thanks to you I did and he loved it very much thank you so much
Great recipe! I love any dessert that I don’t have to bake. :)
I soak my sliced bananas or “naners” as we call them, in lemon juice to keep them from turning brown.
Ummmmmm just like Moms
Don’t you have to let the pudding cool before you pour it over the wafers and bananas?
I can’t wait to try this, I love banana pudding.
Thank you so much.
Thank you for this recipe! I made it earlier this evening. I chose this recipe, because it was so simple. Too simple maybe, because I don’t cook often and get nervous about adding ingredients ‘to taste’. :) But it turned out fine. I had the flame on medium and made a double recipe using 4 or 5 bananas. I poured the pudding over the bananas and wafers hot, didn’t bother to layer (oh, how freeing to dump everything in a bowl and be done with it!) or even sprinkle crumbled wafers on top. My sister wanted it right away and enjoyed it hot, so I don’t think it matters either way about cooling the mixture before pouring over the bananas and wafers.
I was sitting in lonely old Italy craving for American food when I found your site. I tried the recipe but had to skip vanilla because I didn’t have any and it wouldn’t have made much of a difference because over here it is not the same. Anyway, I ended up adding a little bit of Noci Moscate(nutmeg). It came out wonderful! Thanks!
Very funny. Just like msday above me, I’m sitting in Italy, craving food from home! I found this recipe and am now going to see if there’s a way to make some good ol’ Southern food for my host family!
found your website through google because I had a box of nilla wafers I bought to make pudding with and need to find a recipe that didn’t require pudding mix. Took what you had, doubled it, used 3 cups skim and 1 cup of half-and-half, 2 tablespoons butter. Stirred for about 30-40 minutes (probably could’ve cranked the heat a bit more at the beginning). I only had three bananas but it looks like there should be plenty. Haven’t cooled it yet but so far what came out of the pan tastes DELICIOUS. Thanks!
I just made this for our company lunch today, we do it each friday. Only thing I would add is a bit more vanilla and also to mix in the pudding to the bowl of bananas and wafers. It looked like it needed it, guess it depends on your bowl.
Thanks so much, this is MUCH easier than my typical recipe.
I gurantee you’ll like it a little warm, when it is first made. Does not have to be chilled.
have made for years, good hot or cold.my mother-in-law showed me how,she is now 94years old.so you know it’s a old recipe.my family loves it.you can also use this for choclate pudding also.just add hershey’s cocoa to the pudding.about one table spoon.makes a great cho pie.
That banana pudding looks so good,I cant wait to make it!
I made this for our memorial day dinner on Monday, my father is a stickler about banana pudding and LOVES the stuff! I made this to “impress” him with my cooking skills! My father give it a two thumbs up, and my husband who says he does’t like banana pudding that much, raved about it and said it was delicious!
Thanks for posting!!! I will never us a boxed mix again in my life, this was way easy to make and much better! I am still eating left overs!!!
I am going to make this homemade banana pudding for my son’s 30th birthday party cookout this weekend. His wife wanted me to make this desert using instant pudding…but it will be the hit of the party with this yummy sounding version. Thanks, Kathy P.S. I can’t wait to watch everyone’s face when they taste the difference.
Wow, this looks positively amazing. Thanks for the recipe (I’m making it right now with some old bananas — no wafers, but have graham crackers).
Yum, I’m so excited :D
I have a homemade recipe from scratch, the filling is the key, again from scratch, sugar, evaporated milk, real butter, egg yokes, flour,& water..This stuff is the BOMB, would be a Great addition to anyones buffett
I found this recipe when i typed in homemade banana pudding recipe.I made it and it is absolutely delicious! It taste like the banana pudding my mom used to make and she passed away 4yr ago.I prefer the pudding while it is still warm. THANKS
thank you so much we burnt our pudding and needed a recipe thanks alot ur the best
love your pictures.. Im going to have to make this for my family…
I tried your recipe but I added a couple of things! I used splenda instead of sugar, and added a pinch of cinnamon (yum)! Thanks for the recipe!
Can I use margerine instead of butter?
Yes, that’s fine. good luck!
Hi. Recipe looks great! Can you pour the pudding over wafers and bananas while mixture is still warm? Thanks bunches! Robert in Tennessee
Absolutely Robert!
Hello everyone I just made the banana pudding and it taste sssooo great, I truely recomend that everybody try htis recipie. When I made my banana pudding I added a little twis by adding whip cream and a little cinnamon and wow is delicious…..
MMMMmmmmmm…. we always eat ours warm – SOOOOO good :D
I just added bananas and wafers to my grocery list!
I had my first taste of Banana pudding on my birthday this year at a local restaurant, and have been craving it ever since. I am super excited to make your Grandmas recipe!
Thanks for sharing it.
My mom used to make this for us kids when we were growing up. I think I only made it a couple of times, but it’s so yummy. I should make it again soon.
When I was growing up, my mother made homemade banana pudding a lot like this. Reading this makes me wish I could have some right now. She passed away over ten years ago. Miss her!
HOw much does it make?
My husband loves bananas. I’ll have to try this.
Suzanne
I was looking for a banana pudding recipe and almost made another one until I did one last search and decided to try this one. So glad I did, it is delicious! I refrigerated for a few hours, but was very tempted to eat it immediately hot. Very yummy, highly recommend trying this one out!
I did not have good results – my pudding came out very grainy. Had a good taste but the texture was not right. Very disappointed especially that I made it for company.
Yummy! Thanks for sharing. Can’t wait to try it!
Hey ya’ll! I’m from the South….my family are cotton/rice farmers and are VERY hard to please when it comes to home cooking, but they LOVED this pudding. It was so much like my Great Grandmother used to make that they were all duly impressed by my kitchen abilities, LOL. Thanks for the great recipe!
Just curious whether or not it makes a difference in the outcome if I use self-rising flour, or does it absolutely have to be all-purpose? I’m making this for my husband’s birthday and I want to make it right!!
I have never used self-rising and to be honest, would have no clue what (if anything) would happen. If you try it though, let me and the others know!! Good luck and tell your hubs happy birthday from us!
Just wanted to give y’all an update – the pudding still came out fantastic when using self-rising flour…my husband said he wanted to marry me all over again! Never mind the fact that banana pudding is his FAVORITE dessert of all time…LoL
Thanks again for an incredible recipe!
Best ever banana pudding. Made mine with Borden’s skim milk, Landolakes butter and conola oil spread and Nabisco’s lower fat Nilla Wafers for less calories AND IT WAS FANTASTIC. Served cold with plenty of bananas with pecan and almonds chopped and crumbled wafers on top , topped with a dolop of light whipped cream topping (no cool whip) Would advise using wooden spoon for cooking in no-stick pan. A masterpiece that is very easy to make! Thank you! Nancy
Quick and easy recipe and I added my own little twist with cool whip because it just makes the pudding fluffier. Love the butter!
Ok how do you make the banana pudding the night before and make the bananas not turn drown and get all soft?
to prevent the browning of your bananas, lightly pre-toss the slices in {1-Tbsp/1C} fresh lemon or lime juice-to-water {ratio} then drain completely.The acids prevent the oxidation of the bananas.
I was looking for a simple homemade banana pudding recipe when I came across this one. I plan to make it for my next dessert, because it sounds like what my precious Mama used to make. I’m married to a good old Mississippi boy with a mother who is a wonderful cook, so I know this will please him. Just made two Lemon Chess Pies that turned out great.
I must say as a Chef, over the years and thousands of recipes later, I have NEVER experienced recipes more true to that “Grandma Goodness” as those passed on through generations.My Great Grandmother used to bake all by hand,mixing everything.I think she must have had huge forearms..LOL.I think the addition of butter in the end adds the richness you just don’t see in most recipes. Thank You! Happy New Year!
Banana pudding is the best comfort food in the world!
Thank you so much for this recipe! I made it for this for family and they went crazy over it! It was absolutely delicious! Thanks again!!! I will DEFINITELY be making this again!
the wafers in the picture combined with banana look toasted.. are they?
Love the pictures!!! :)
This is a good recipe. Can you tell me an estimation for how long you let it cook til its done?
Can u give me the measurements u use to double ur recipe? About how many people does this feed when doubled?
i simply double all the ingredients. If I make 3X, the only thing I lessen is the eggs, by one.
It makes a LOT. When doubled, I’d say 6-8.
Ok, so if u 3x this recipe how much butter and vanilla do u use?
I honestly don’t measure the butter or vanilla….I do it to taste. Maybe, 2-3 Tablespoons of butter and a teaspoon of vanilla? (about)…
Thanks for the recipe! Yours is one of the simplest and I can make it in China. :)
okay small ? i need to know if i have a 17 , a 10,and a 7 year old brother plus my little sister 3 plus my dad who could eat a house my mom and me. how many times should i times this 3x 2x.
P.S. i want left overs!!
I usually do it X’s 3 to have leftovers. :)
I’m glad I found this. My little monkey’s 1st birthday is in July. We are hosting the family and instead of cake, I want to make banana pudding (we are having a pig pickin’). If the party is Saturday, can I make this as early as Thursday night?
We just made this and it’s cooling. I’m supposed to take it to a pot luck but I don’t know if it’s going to be around that long! I licked the pan it was so good ;) It’s 4th of July weekend and we will make this a few more times because I know it’s going to be amazing!!!!
So easy. I had the ingredients in the fridge and my kids helped which was super fun. Thanks for sharing it.
hey, can’t wait to try this but what temp do i use? does it have to boil?
It should boil for about 10 minutes to cook the flour all the way through (undercooked flour gives off a raw taste and it is bad for your health).
I’ve never made banana pudding before in my life – how many bananas for regular batch n how many tripled? I’m making it for a coworkers bday tomorrow. Just learned its her favorite!
I just made my mother’s recipe which is very close to the one you show. Instead of vanilla flavoring, I substitute Creme de Banana (LOL) and use about 2 tablespoons. I also put meringue on mine instead of the wafer crumbs. Also, be sure to generously sprinkle banana slices with some lemon juice to keep them from turning brown. (I forgot to purchase whole milk yesterday and had to make it with 2% but it seems to be okay.
This is the same recipe that my Grandmother used. I have tweeked it and use fat free half and half and evaporated milk instead of whole milk, and I use cornstarch now instead of flour. (gluten intolerant). And, I don’t do crushed Nilla’s, or Meringue. I do Redi Whip. Thanks for the Tip Dianne, I didn’t know about the lemon juice: I hate brown bananas.
yummy! We do a lot of dessert catering for events and weddings – I would love to serve that!
Same as my grandmother’s! yummylicious
I just made this recipe to use up bananas that were turning brown. It was very easy and very quick to make. I used graham crackers instead of vanilla wafers and it is delicious. Its cooling now and can’t wait for it to be ready. Thanks, I will be keeping this recipe handy!!
Could I use this for banana cream pie?, n how would I make it thicker so it wouldn’t droop when it’s being cut?