Stanford Family Banana Pudding

The flavor and feeling of home! Banana pudding made from scratch and tastes like love!

October 27, 2022


5 or 6 ripe bananas

1 box vanilla wafers

2 large cans evaporated milk

6 eggs (separated )

2 cups sugar ( 1 1/2 cups for filling, 1/2 cup for meringue )


In a 9 X 13 baking dish, layer as follows: vanilla wafers, bananas, wafers, bananas. Set aside.  

Separate 6 eggs. Set aside.

In a medium size pot, combine egg yolks, 1 1/2 cups sugar, and 2 cans evaporated milk. Mix well with whisk.

Place over medium heat, stirring frequently. Continue to heat until mixture starts to thicken. Mixture will stick and scorch if not stirred frequently or if heat is too high.

Pour mixture over layered banana/cookie dish as evenly as possible,

Beat egg whites on high speed until they form stiff peaks. Add 1/2 cup sugar and mix well.

Spread meringue on pudding. Place in oven and broil until meringue is golden brown, watching closely to prevent burning.

Refrigerate and enjoy!

Recipe History

As far back as I can remember, growing up in the deep South, this was THE dessert! So many Sunday lunches ended with this scrumptious pudding! It became the favorite dish to take to special events all through my parents ministry in pastoring. Making banana pudding became a family affair at our house. My older sister or I, would beat the meringue with the old fashioned egg beater for Mother. Later, Daddy took on the task of layering the cookies and bananas. He decided that the cookies must be laid down with the rounded side down so the filling would flow around and underneath.

Making this recipe brings to mind all these images of childhood and those of many years of this mainstay in our family, increasing the joy of family!

Related Story

Recipe Video

Other Recipes

Cook like Nana