Banana Pudding(Century Year Old Recipe)
A creamy, nostalgic banana pudding layered with vanilla wafers and fresh bananas, topped with fluffy meringue—perfect for family gatherings and comfort dessert lovers.
Ingredients
Instructions
- Heat the milk in a saucepan.
- In a separate bowl, beat the egg yolks.
- Gradually add the hot milk to the beaten egg yolks, stirring constantly.
- Mix sugar, salt, and flour together in a bowl.
- Add the mixture to the milk and egg mixture.
- Cook over low heat, stirring constantly until the pudding thickens, then add vanilla.
- Place a layer of vanilla wafers in the bottom of a serving bowl.
- Add a layer of sliced bananas over the wafers.
- Pour a layer of pudding over the bananas.
- Repeat the layers until the bowl is almost full, ending with pudding on top.
- Top the pudding with meringue.
- Bake or torch the meringue until golden brown, if desired.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of low-fat. If you prefer a lighter version, substitute coconut milk for a unique twist. When layering, use ripe but firm bananas to prevent mushiness. You can also add a sprinkle of cinnamon for extra warmth. If you're short on time, consider using store-bought pudding as a shortcut.
Serving Suggestions
Serve the banana pudding chilled for a refreshing dessert. It pairs beautifully with Jessie'S 'Beam' Bars for a delightful treat ensemble. For an added crunch, consider serving with chopped nuts or a side of whipped cream. This dessert is perfect for gatherings, alongside classic American recipes like barbecued meats or salads.
Storage & Reheating
Store any leftover banana pudding in an airtight container in the refrigerator for up to 3 days. To maintain the texture, avoid adding meringue until ready to serve. If reheating is necessary, gently warm individual portions in the microwave, but be cautious not to overheat, as this may alter the pudding's consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Pudding(Century Year Old Recipe) contains roughly 375 calories, with 8g protein, 49g carbohydrates, and 14g fat. It is an excellent source of iron (25% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of calcium and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make banana pudding in advance?
Yes, banana pudding can be made a day ahead. Just layer the pudding and wafers, but wait to add the bananas until you're ready to serve to prevent browning. Cover tightly with plastic wrap to keep it fresh in the fridge.
Is it okay to use frozen bananas?
While fresh bananas are ideal for texture and taste, frozen bananas can be used if thawed properly. Just be aware they may be softer and add more moisture, so adjust layering to prevent sogginess.
What can I substitute for meringue?
If you're looking for a meringue alternative, whipped cream or whipped coconut cream can be a great option. They provide a creamy topping without the need for baking, making it simpler to prepare.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).