Old-Fashioned Banana Pudding Made From Scratch
About this recipe
Old-fashioned banana pudding is a classic dessert that brings a sense of nostalgia and comfort, especially during the holidays. This version, made from scratch, features layers of creamy pudding, ripe bananas, and a fluffy meringue topping that takes it to the next level.
In this video, Michelle Cottrell shares her cherished family recipe, emphasizing the importance of using overripe bananas for maximum flavor and the technique of tempering egg yolks to achieve the perfect pudding consistency.
Ingredient notes
- Use 2 cans of evaporated milk (12 oz each) or substitute with 3 cups of regular milk.
- For a less rich pudding, you can use half a stick of butter instead of a full stick.
Tips from Michelle Cottrell’s video
- Make sure your eggs are at room temperature before separating the yolks and whites for the meringue.
- Stir continuously while cooking the milk mixture to prevent burning and to achieve the right thickness.
- When tempering the egg yolks, gradually add the hot milk mixture while stirring to avoid scrambling the eggs.
Good to know
- How many servings does this recipe yield?
- This recipe yields 8 servings.
- How long does it take to make this banana pudding?
- The total time to make this banana pudding is 60 minutes.
- What should I do if I don't want to use meringue?
- You can omit the meringue and simply let the pudding cool down before serving.
- Can I double the recipe?
- Yes, you can double the recipe if you want to make a larger batch.
No life story here — the video and the recipe are the whole point. All credit to Michelle Cottrell: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Slice the bananas and set them aside.
- 2
Layer Nilla wafers in a small casserole dish, followed by a layer of sliced bananas. Repeat until all bananas are used.
- 3
In a saucepan, combine 2 cans of evaporated milk, 2 cups of packed brown sugar, and 1 teaspoon of vanilla extract. Stir and set aside.
- 4
Separate the yolks from 4 eggs and beat the yolks. Add 2 tablespoons of flour to the yolks and mix well.
- 5
Heat the milk mixture on the stove, stirring continuously to prevent burning.
- 6
After about 10 minutes of cooking, temper the egg yolk mixture by gradually adding some of the hot milk mixture to it while stirring.
- 7
Add the tempered yolk mixture back into the saucepan with the milk and stir continuously until thickened, about 20 minutes.
- 8
Add 1/4 teaspoon of salt and 1 stick of butter to the thickened mixture and stir until melted and combined.
- 9
Pour the thickened filling over the layered bananas and wafers in the casserole dish.
- 10
To make the meringue, beat the 4 egg whites until frothy, then gradually add 1/2 cup of powdered sugar, 1 tablespoon of cornstarch, and 1/2 teaspoon of cream of tartar while continuing to beat until soft peaks form.
- 11
Spread the meringue over the pudding and bake in a preheated oven at 350°F for 3-5 minutes until the meringue is lightly browned.
Heads up — we had to guess a little:
- The quantity of bananas is inferred based on typical usage in banana pudding recipes.
Credit where it’s due: this recipe was transcribed from Michelle Cottrell’s original video on YouTube. Follow them there — it’s their dish.
Are you Michelle Cottrell? Claim this page or ask us to take it down. Your call, always.
