Original Nilla Banana Pudding Recipe
- Daniel
- 6 days ago
- 2 min read
Updated: 5 days ago
There I was, casually scanning the back of a Nilla Wafer box, when something caught my eye: a banana pudding recipe. Not the viral Magnolia-style one that’s all over social media, but the original.
Nabisco's Nilla Wafers...
Nothing beats the original...
No heavy whipped cream, no pudding mix shortcuts, just a slow-cooked custard, layered with bananas and Nilla wafers, then topped with meringue and baked until golden. I had to try it, and I’m so glad I did.
Right outta the oven...
What I love about this version is how it tastes like something out of your grandma’s oven. The custard is rich and gently sweet, the bananas melt into the pudding, and the Nilla wafers soak up just enough to become cakey-soft.
That pillowy meringue on top? A lightly toasted cloud that finishes it all with a flourish. This isn’t your trendy banana dessert. It’s humble, nostalgic, and absolutely satisfying.
Banana pudding has been around since the late 1800s, originally appearing in Southern American cookbooks. But it was Nabisco's Nilla Wafers in the 1940s that really cemented the version we know and love today.
Whether you serve it warm or chilled, there’s something deeply comforting about this old-school dessert. If you’ve never made it from scratch, this is your sign. You won’t regret it.
Ingredients:
(Serve 4)
Granulated Sugar, 75g + 37g
Unbleached All Purpose Flour, 30g
Sea Salt, Pinch
Egg Yolks, 2
Whole Milk, 360g
Pure Vanilla Paste, 1 TSP
Nilla Wafers, For Layering + Garnishing
Bananas Sliced, 3 to 5
Egg Whites, 2
Equipment:
Oven
Baking Dish (I am using Staub's Oval 1.1L Baking Dish)
Stand / Hand Mixer
Directions:
Make the Custard
Set up a double boiler with a bowl over simmering water (make sure the water doesn’t touch the bottom of the bowl).
Add 75g of sugar, flour, and salt. Whisk in the egg yolks, milk, and vanilla paste until smooth with no lumps.
Cook while whisking constantly until the mixture thickens into a pudding-like custard.
Remove from heat and set aside.
Assemble the Layers
In your baking dish, layer Nilla wafers at the bottom.
Add sliced bananas on top, followed by some of the warm custard.
Repeat the layering until the dish is full, finishing with a custard layer on top.
Make the Meringue
In a clean mixing bowl, whisk egg whites with a pinch of salt using a hand or stand mixer until soft peaks form.
Gradually add 37g of sugar and continue whisking until glossy, stiff peaks form and the sugar has fully dissolved.
Spoon the meringue over the top of the pudding and spread evenly to cover all edges.
Bake and Finish
Preheat oven to 175°C (350°F).
Bake for 15–20 minutes, or until the meringue is lightly browned on top.
Let it cool slightly before serving. Garnish with extra crushed Nilla wafers if desired.
Enjoy warm, or chill in the fridge for a cold version.
Perfect...
Pillowy meringue, bananaey and vanillaey...