Original Nilla Wafer Banana Pudding Recipe

Banana pudding is a special dessert for many, bringing back memories of family get-togethers. The original Nilla Wafer recipe is a classic, with layers of creamy pudding, fresh bananas, and crunchy wafers, all topped with fluffy meringue. It’s a simple, timeless dish that feels like a hug in a bowl.

What makes it so good is the mix of soft, juicy, and crunchy textures. Even though there are many new versions, the original recipe from the box has a special, nostalgic flavor that reminds us of simpler times.

Baking this at home brings back all the nostalgic vibes, and you can easily customize it with extras like more vanilla. Whether you serve it warm or cold, it’s always a hit. Let’s get started and make this classic treat!

Why People Love This Original Nilla Wafer Banana Pudding Recipe

This recipe is all about creamy custard, ripe bananas, and vanilla wafers coming together for the perfect bite. The fluffy meringue on top adds a sweet, golden touch that looks and tastes amazing. It’s a Southern favorite that feels comforting and nostalgic.

It’s very simple to make with basic ingredients you probably already have at home. Anyone can put it together, and it’s special enough for celebrations. Plus, the flavors only get better over time if there are any leftovers!

Ingredients You’ll Need

This makes about 12 servings:

• 3/4 cup granulated sugar, divided
• 1/3 cup all-purpose flour
• Dash of salt
• 3 large eggs, separated
• 2 cups whole milk
• 1/2 teaspoon vanilla extract
• 45 Nilla Wafers, divided
• 5 medium ripe bananas, sliced

These simple components come together for a rich, layered dessert.

Tools Needed for Preparation

Gather these kitchen essentials:

• Double boiler or heatproof bowl and saucepan
• Whisk
• Medium mixing bowl
• Electric mixer or hand beater
• 1 1/2-quart baking dish
• Measuring cups and spoons
• Knife for slicing bananas
• Oven mitts

These help ensure smooth cooking and assembly.

Step-by-Step Instructions to Make the Pudding

Mix the Custard Base

Combine 1/2 cup sugar, flour, and salt in the top of a double boiler. Whisk in the egg yolks and milk until smooth. This forms the foundation for a creamy custard without lumps.

Cook the Custard

Place over simmering water and cook, stirring constantly, for 10-12 minutes until thickened. Remove from heat and stir in vanilla for flavor. The gentle heat prevents scorching, yielding a velvety texture.

Assemble the Layers

Spread a thin layer of custard in the bottom of a 1 1/2-quart dish. Add a third of the wafers, bananas, and remaining custard, repeating twice. This builds even layers for balanced bites throughout.

Prepare the Meringue

Beat egg whites until soft peaks form, then gradually add the remaining 1/4 cup sugar, beating to stiff peaks. Spread over the pudding, sealing to the edges. The meringue creates a light, protective top that browns beautifully.

Bake the Pudding

Preheat oven to 350°F and bake for 15-20 minutes until meringue is lightly golden. Watch closely to avoid over-browning. This step sets the topping while keeping the inside creamy.

Cool Before Serving

Let cool slightly on a rack, then garnish with reserved wafers. Serve warm or refrigerate for a few hours to chill. Cooling allows flavors to meld for optimal taste.

Nutritional Information

Per serving (about 2/3 cup), based on 12 servings. Values are approximate and from standard calculations.

This dessert provides some potassium from bananas and is moderate in calories.

Tips for Perfecting Your Banana Pudding

• Pick bananas that are ripe but still firm so they don’t get mushy.
• Just place a heat-safe bowl over a pot of simmering water.
• Whisk your meringue until it’s stiff and fluffy so it stays put.
• Layer it right before baking to keep the wafers crunchy.
• Mix in some cinnamon for extra flavor.
• Let it sit in the fridge overnight if you want it to taste even better.
• Use an egg slicer to get perfect, even banana slices every time.

These suggestions enhance texture and ease.

Serving Suggestions

• On a hot day, serve it chilled. It’s really refreshing.
• Have it with coffee or tea when you have people over for brunch.
• Add extra whipped cream if you want to make it richer.
• It’s a great side dish for barbecues.
• Put it in individual cups to make serving easy.
• Add fresh berries on top to make it colorful and a little tart.
• For a cozy winter treat, warm it up a bit before serving.

These ideas make it versatile for any occasion.

Conclusion

The Original Nilla Wafer Banana Pudding Recipe remains a cherished classic, blending creamy custard, fresh fruit, and crisp wafers under a golden meringue. Easy to make with everyday ingredients, it delivers comfort and joy in every spoonful. Try this timeless favorite and create your own sweet memories.

FAQ

What makes this the original recipe?

This version follows the classic from the Nilla Wafer box, using homemade custard and meringue. It avoids shortcuts like instant pudding for authentic flavor.

Can I make it without eggs?

Substitute egg yolks with cornstarch for custard thickening, but meringue needs whites—try aquafaba for a vegan alternative. Adjust cooking time accordingly.

How long does it last in the fridge?

Store covered for up to 3 days. The wafers soften over time, but flavors improve; refresh with fresh ones before serving.

Why does my meringue weep?

Overbeating or high humidity can cause liquid separation. Seal edges well and bake promptly to minimize this issue.

Can I use low-fat milk?

Whole milk gives richer custard, but 2% works—expect slightly thinner texture. Avoid skim for best results.

Original Nilla Wafer Banana Pudding Recipe

Saima

The Original Nilla Wafer Banana Pudding Recipe recreates the classic Southern dessert with layers of homemade vanilla custard, fresh banana slices, and crisp Nilla Wafers, topped with a golden meringue. This no-fuss treat balances creamy, crunchy, and fruity textures for a nostalgic comfort food experience. Serving about 12, it's ideal for gatherings and uses simple ingredients for authentic flavor. The meringue bakes to perfection, sealing in the goodness while adding a light sweetness. Enjoy it warm or chilled for versatile delight.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 26 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 210 kcal

Equipment

• Double boiler or heatproof bowl and saucepan
• Whisk
• Medium mixing bowl
• Electric mixer or hand beater
• 1 1/2-quart baking dish
• Measuring cups and spoons
• Knife for slicing bananas
• Oven Mitts

Ingredients

  

• 3/4 cup granulated sugar divided
• 1/3 cup all-purpose flour
• Dash of salt
• 3 large eggs separated
• 2 cups whole milk
• 1/2 teaspoon vanilla extract
• 45 Nilla Wafers divided
• 5 medium ripe bananas sliced

Instructions

 

Mix the Custard Base

• Combine 1/2 cup sugar, flour, and salt in the top of a double boiler. Whisk in the egg yolks and milk until smooth. This forms the foundation for a creamy custard without lumps.

Cook the Custard

• Place over simmering water and cook, stirring constantly, for 10-12 minutes until thickened. Remove from heat and stir in vanilla for flavor. The gentle heat prevents scorching, yielding a velvety texture.

Assemble the Layers

• Spread a thin layer of custard in the bottom of a 1 1/2-quart dish. Add a third of the wafers, bananas, and remaining custard, repeating twice. This builds even layers for balanced bites throughout.

Prepare the Meringue

• Beat egg whites until soft peaks form, then gradually add the remaining 1/4 cup sugar, beating to stiff peaks. Spread over the pudding, sealing to the edges. The meringue creates a light, protective top that browns beautifully.

Bake the Pudding

• Preheat oven to 350°F and bake for 15-20 minutes until meringue is lightly golden. Watch closely to avoid over-browning. This step sets the topping while keeping the inside creamy.

Cool Before Serving

• Let cool slightly on a rack, then garnish with reserved wafers. Serve warm or refrigerate for a few hours to chill. Cooling allows flavors to meld for optimal taste.

Notes

When making this Original Nilla Wafer Banana Pudding Recipe, use ripe bananas for natural sweetness but slice them just before assembly to prevent browning. Stir the custard constantly over gentle heat to avoid lumps or scorching. Seal the meringue to the dish edges to prevent shrinking, and bake until just golden for the best texture. Let it cool slightly before serving to allow layers to set, and refrigerate leftovers promptly.

Keyword Nilla Wafer Banana Pudding Recipe, Original Nilla Wafer Banana Pudding Recipe, Paula Deen Banana Pudding Recipe