Description
Grandma's Southern Banana Pudding Recipe is a homemade from-scratch banana pudding that has layers of crunchy vanilla wafers, perfectly fresh bananas, and the best homemade cooked vanilla pudding you've ever had the opportunity to taste!
Ingredients
- 2 cups sugar
- 4 tablespoons of self-rising flour
- 2 eggs
- 4 cups of milk, divided
- 1 cup (2 sticks) salted butter, melted
- 2 teaspoons vanilla extract
- 5-6 bananas
- 1 (15 or 16 ounce) box or bag of vanilla wafers
Instructions
In a saucepan, mix together sugar, flour, eggs and 2 cups of milk. Mix until it’s smooth with no clumps of flour. I like to use a whisk for this but Mama uses a spoon most of the time.
Then add another 2 cups of milk, the melted butter, and vanilla extract. Whisk until smooth.
Cook on medium heat until thick, stirring constantly. This will take probably 15-20 minutes. Once it’s thickened, remove the pan from heat and let the pudding mixture rest for 10 minutes.
Line a 9x13 baking dish with vanilla wafers (prop some up on the sides too), then top with sliced bananas (about ¼ inch thick). Pour the warm homemade vanilla pudding over the cookies and bananas and cover the top with sliced bananas.
Finally top the dish with more vanilla wafers. Mama usually uses whole vanilla wafers but if you have a box with a bunch of broken ones in the bottom, crumble them up and top the whole thing with crushed cookies! Either way it'll be delicious!
Allow it to sit and thicken at room temp for up to an hour. Serve warm or chill for 3-4 hours (or overnight) to serve cold.
Notes
- Use barely-ripe bananas to extend the life of the pudding.
- Top with whole cookies or broken/crumbled cookies.
- Boxes of vanilla wafers vary from 10-16 oz. I usually use a whole box of the one-pound cookies but you could get by with less. When in doubt, buy an extra box of cookies.
- Cut this recipe in half and it works perfectly in an 8x8 baking dish!
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Stove-top
- Cuisine: American
