1 box of vanilla wafers
4 ripe bananas, sliced
1/2 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
Discover more
Vanilla
Cream
Banana pudding
egg
custard
creamy
Egg
vanilla
Vegetable
Condensed milk
1 teaspoon vanilla extract
Optional: whipped cream or meringue topping
How Nana Used to Make It (And How I Still Do)
Step 1: Make the Custard
In a saucepan, mix sugar, flour, and salt. Slowly whisk in the milk over medium heat until smooth. Cook and stir constantly until thickened (about 10 minutes). Slowly stir in the egg yolks and continue cooking for another 2–3 minutes, stirring constantly.
Remove from heat and add the vanilla.
Step 2: Layer the Goodness
In a casserole dish or trifle bowl, layer vanilla wafers, banana slices, and warm custard. Repeat until everything is used, ending with a layer of custard on top.
Step 3: Chill or Serve Warm
You can chill it for a few hours until set, or eat it warm (like Nana always did). Add whipped cream or toasted meringue if you’re feeling fancy.
Why It Still Slaps Today
This dish is:
✅ Creamy and comforting
✅ Sweet but balanced
✅ Nostalgic AF
✅ Always a crowd-pleaser
It’s a reminder that good food doesn’t need to be complicated. All it needs is a little love and a lot of flavor — and this recipe has both in spades.Groceries
Final Thoughts
There’s something beautiful about keeping a family recipe alive. Every time I make this banana pudding, I feel like Nana’s standing right there beside me — dishing out wisdom, sneaking bites, and reminding me that the old-school way still hits.
So if you’ve got a Nana, Grandma, or Abuela recipe tucked away somewhere, pull it out. Cook it. Share it. Because let me tell you — the good ones never go out of style.
And yes, it still slaps today.
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