Old-Fashioned Banana Pudding – Just Like Mama and Granny Made

Layer the Banana Pudding

5. Prepare the Dish: In a large serving dish or trifle bowl, start with a layer of vanilla wafers covering the bottom.
6. Build the Layers: Alternate layers of wafers, sliced bananas, and warm pudding. Keep repeating until you’ve used up your ingredients, finishing with a layer of pudding on top. If your family prefers extra wafers like mine does, feel free to be generous with them!
7. Chill Before Serving: Allow the banana pudding to cool completely before refrigerating. Chill for several hours or overnight — this helps the wafers soften slightly while the flavors blend beautifully.

Serving and Storage

Scoop the banana pudding into bowls or glasses and serve chilled. It’s sweet, creamy, and packed with nostalgia in every bite — the perfect dessert for Sunday dinners, holidays, or any day that needs a little comfort. Leftovers (if there are any!) can be stored in the refrigerator for up to 3 days, though the wafers will continue to soften over time.

Tips for Perfect Homemade Banana Pudding

• Keep stirring: The secret to smooth pudding is constant motion — no walking away from the stove!
• Heavy pot, gentle heat: Use a thick-bottomed pan to prevent scorching and cook over moderate heat.
• Banana balance: Adjust the number of bananas to taste — some love it fruity, others prefer more wafer layers for texture.
• Serve fresh: The pudding tastes best within a day or two of making, when the bananas are still bright and the texture is just right.

This Old-Fashioned Banana Pudding is more than dessert — it’s a family memory, stirred and shared across generations. Made the way Mama and Granny taught, it’s smooth, rich, and full of love. One bite, and you’ll understand why the box mix never stood a chance. 🍌💛