Old Fashioned 1970s Banana Pudding With Meringue

February 15, 2026
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Melle McKenzie Sullivan - Recipe Rewind
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Remember when banana pudding showed up at every church potluck and family reunion, crowned with golden meringue peaks that had been toasted to perfection in someone's avocado-green oven? This old fashioned banana pudding from scratch brings back that exact experience with silky vanilla custard that takes just 10 minutes of active stirring, layered with vanilla wafers and ripe bananas, then topped with cloud-like meringue that browns in the oven. The 1976 recipe uses everyday pantry staples and produces pudding that actually tastes like vanilla, not the artificial flavor that dominates instant mixes.

The secret is in the custard method. Unlike modern recipes that rely on instant pudding mix, this vintage approach cooks egg yolks with milk, sugar, and cornstarch on the stovetop until it thickens to coat the back of a spoon. The result is smooth, rich vanilla pudding with a depth of flavor no box can replicate.

I've made banana pudding dozens of ways over the years (it's Sully's favorite!), and this 1970s method consistently produces the most reliable results. The meringue topping browns beautifully without weeping, the bananas stay protected from browning when layered properly, and the vanilla wafers soften to that perfect tender texture without turning to mush. Every element works together in a way that reminds you why this dessert has survived generations.

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Back in the 1976 Kitchen

While Elton John and Kiki Dee's "Don't Go Breaking My Heart" played on AM radio, families gathered around avocado-green kitchen tables for Sunday dinners that often ended with banana pudding. This was the year of America's Bicentennial celebration, and kitchens across the country were filled with casserole dishes and desserts made for sharing.

Banana pudding held its place as the go-to potluck dessert for a practical reason: it traveled well, served a crowd, and used ingredients that didn't require a special trip to the store. Most households already had eggs, milk, sugar, and vanilla wafers in the pantry. The meringue topping meant no need for expensive heavy cream or fancy decorations. This was food designed to be made by home cooks who didn't have time for complicated techniques but still wanted to serve something special.

This recipe appeared in community cookbooks and passed from neighbor to neighbor at church potlucks and PTA meetings. The method stayed consistent because it worked reliably every single time.

Why This Old Fashioned Banana Pudding Works

  • Real Vanilla Custard Base
    The cooked custard uses egg yolks, sugar, cornstarch, and milk to create a pudding that thickens naturally on the stovetop. Cornstarch provides a silkier texture than flour-based custards, and the egg yolks add richness without making the pudding heavy. This method produces authentic vanilla flavor that tastes like actual vanilla extract, not the synthetic vanillin found in instant pudding since the 1990s. The cooking process also eliminates any raw egg concerns and creates a stable base that holds up beautifully when layered.
  • Evaporated Milk for Extra Richness
    The combination of regular milk and evaporated milk creates a custard with more body and depth than using milk alone. Evaporated milk has about 60% of its water content removed, which concentrates the milk proteins and natural sugars. This produces a creamier mouthfeel and helps the custard hold its structure when you cut into the finished dessert. The slight caramel undertone from evaporated milk also adds complexity to the vanilla flavor.
  • Meringue That Actually Stays Put
    This recipe uses a 2:1 ratio of egg whites to sugar, which creates stable meringue that browns without weeping or turning watery. The key is adding the sugar gradually after the egg whites reach soft peaks, then beating until stiff peaks form. This builds the protein structure needed to support the meringue during baking. Spreading the meringue all the way to the edges of the dish creates a seal that prevents shrinking and those frustrating puddles of liquid that can form underneath.
  • Layer Strategy That Prevents Soggy Wafers
    Starting with vanilla wafers on the bottom, then bananas, then pudding creates the right moisture balance. The hot custard softens the wafers gradually as the dessert chills, transforming them into tender cookie layers that still have some structure. If you reverse the order and put pudding directly on the bottom, the wafers can turn to complete mush. The banana layer also provides a buffer that keeps the cookies from absorbing too much liquid too quickly.
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Fresh homemade banana pudding made from scratch with toasted meringue topping.

Old Fashioned 1970s Banana Pudding With Meringue Recipe

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This vintage banana pudding from 1976 layers silky homemade vanilla custard with Nilla wafers and fresh bananas, topped with golden-brown meringue toasted to perfection. Made completely from scratch with no instant pudding mix, this Southern classic delivers authentic vanilla flavor and creamy texture in under an hour.

  • Total Time: 55 Minutes
  • Yield: 6 Servings 1x

Ingredients

Units Scale
For the Vanilla Custard:
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 egg yolks
  • 1 3/4 cups milk
  • 1/8 teaspoon vanilla extract
For Assembly:
  • About 30 vanilla wafers
  • 4 bananas, sliced 1/4-inch thick
For the Meringue:
  • 2 egg whites
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon vanilla extract

Instructions

Make the Vanilla Custard:

  1. In a medium saucepan, whisk together â…“ cup sugar and cornstarch until no lumps remain.
  2. Beat the egg yolks with the milk in a separate bowl, then pour into the saucepan with the sugar mixture.
  3. Cook over medium heat, stirring constantly with a whisk, for 10-12 minutes until the mixture thickens enough to coat the back of a spoon.
  4. Remove from heat and stir in 1/12 teaspoon vanilla extract. Let cool for 10 minutes.

Layer the Pudding:

  1. In a 1-quart baking dish, arrange about half of the vanilla wafers to cover the bottom.
  2. Layer half of the banana slices over the wafers.
  3. Pour half of the vanilla custard over the bananas, spreading gently to cover.
  4. Repeat with remaining wafers, bananas, and custard.

Make the Meringue:

  1. Preheat oven to broil, positioning rack about 6 inches from heating element.
  2. In a clean, grease-free bowl, beat egg whites with an electric mixer on high speed until soft peaks form, about 2-3 minutes.
  3. Gradually add 2 tablespoons sugar, 1 teaspoon at a time, beating continuously.
  4. Add ¼ teaspoon vanilla and continue beating until stiff peaks form and the meringue looks glossy.

Finish and Serve:

  1. Spread meringue over the pudding, making sure it touches the edges of the dish all around to seal.
  2. Use the back of a spoon to create peaks and swirls in the meringue.
  3. Broil for 2-3 minutes, rotating once, until meringue is golden brown. Watch carefully to prevent burning.
  4. Let cool for 15 minutes, then refrigerate for at least 2 hours before serving.

Notes

  • The custard should thicken noticeably while cooking. If it remains thin after 12 minutes, continue cooking and stirring until it coats the back of a spoon.
  • Room temperature egg whites beat to greater volume than cold eggs. Separate eggs while cold, then let whites sit at room temperature for 15-20 minutes.
  • Any grease or fat in your mixing bowl will prevent egg whites from reaching stiff peaks. Make sure your bowl and beaters are completely clean and dry.
  • For homemade vanilla wafers, use our 1950s Crispy Homemade Vanilla Wafers Recipe

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How to Make Perfect Old Fashioned Banana Pudding

  • Cook the Custard Low and Slow
    Medium heat is your friend here. Rushing the custard by turning up the heat will cause the eggs to scramble and create lumps that no amount of whisking will fix. Keep stirring constantly with a whisk for about 10 minutes until the mixture thickens enough to coat the back of a spoon. You'll feel the texture change from thin liquid to something that has weight and body. Don't stop stirring during this time or you risk scorching the bottom of the pan. 
  • Use Ripe But Not Overripe Bananas
    Look for bananas that are fully yellow with just a few small brown spots. Green-tinged bananas will taste starchy and won't soften properly in the pudding. Heavily spotted or brown bananas will turn mushy too quickly and can make the whole dessert soggy by the next day. The sweet spot is bananas that are ripe enough to have developed their full flavor but still have enough structure to hold their shape when sliced. Slice them about ¼ inch thick for the best texture balance.
  • Let the Custard Cool Before Layering
    I always let the custard cool after cooking before pouring it over the bananas and wafers. If you pour hot custard directly onto the bananas, it can cook them and cause faster browning. The cooling period also allows the custard to thicken a bit more, which makes layering neater and prevents it from seeping too quickly through all the cookie layers. You want it warm enough to pour easily but not scalding hot.
  • Seal the Meringue to the Edges
    This is the single most important step for preventing weeping meringue. Make sure your meringue touches the sides of the dish all around the perimeter. This creates a seal that keeps moisture from collecting underneath. Use the back of a spoon to create peaks and swirls across the surface, which gives you more surface area for browning. Watch carefully while broiling because meringue can go from perfectly golden to burned in less than a minute.
  • Toast the Meringue Under the Broiler
    While you can bake the meringue at 350°F for about 10 minutes, I prefer using the broiler for 2-3 minutes. This gives you better control and creates that beautiful contrast between golden-brown peaks and pale valleys. Place the dish about 6 inches from the broiler element and rotate it once or twice for even browning. Stay nearby and watch through the oven window because the timing varies depending on your specific broiler.

Recipe Variations, Serving Ideas, & Storage

  • Recipe Variations

  • Serving Ideas

  • Make Ahead & Storage 

Recipe Variations

  • Chocolate Banana Pudding
    Fold 3 tablespoons of cocoa powder into the sugar-cornstarch mixture before adding the milk. This creates a chocolate custard base that pairs beautifully with the bananas. Use chocolate wafer cookies instead of vanilla wafers for even more chocolate flavor.
  • Pineapple Banana Pudding
    Replace one of the banana layers with well-drained crushed pineapple. Use about ½ cup and press it firmly in a strainer to remove as much liquid as possible. The sweet-tart pineapple adds unexpected brightness to the vanilla custard.
  • Whipped Cream Topping
    Skip the meringue and top chilled pudding with 1 cup of freshly whipped heavy cream sweetened with 2 tablespoons of powdered sugar. This version stays stable longer in the refrigerator and appeals to those who prefer a less sweet topping.

Frequently Asked Questions

Can I use instant pudding instead of making custard from scratch?

You can substitute instant vanilla pudding mix, but the flavor and texture won't match this vintage recipe. Instant pudding has artificial vanilla flavor and contains stabilizers that create a different mouthfeel. The homemade custard takes only 10 minutes of stirring and delivers far superior flavor that's worth the minimal extra effort.

Why did my custard turn out lumpy?

Lumps form when the heat is too high and the eggs cook too quickly, or when the sugar and cornstarch aren't whisked together thoroughly at the start. Always use medium heat and whisk constantly during cooking. If you do get a few small lumps, you can strain the custard through a fine-mesh sieve before layering.

How do I keep the bananas from turning brown?

Layer the bananas between the vanilla wafers and custard so they're completely covered with minimal air exposure. Some recipes suggest tossing banana slices in lemon juice, but I find this adds unwanted tartness. Proper layering and refrigeration keeps bananas looking fresh for 2-3 days.

Why is my meringue weeping or getting watery underneath?

Weeping happens when the meringue isn't sealed to the edges of the dish, allowing moisture to seep underneath. Make sure your meringue touches all sides of the dish and that you've beaten the egg whites to stiff peaks with the sugar fully incorporated. Avoiding baking on humid days also helps prevent weeping.

Can I make banana pudding the day before?

Yes, but save the meringue for serving day if possible. Assemble the custard, wafers, and banana layers up to 24 hours ahead and refrigerate covered. Make the meringue and toast it 2-4 hours before serving for the best texture and appearance.

What's the difference between using flour versus cornstarch?

Cornstarch creates a smoother, silkier custard with a more translucent appearance, while flour produces a slightly thicker, more opaque pudding with a hint of cooked flour taste. This vintage recipe uses cornstarch for that classic smooth, glossy finish. You'll need to use about twice as much flour if substituting (¼ cup flour for 2 tablespoons cornstarch).

Can I double this recipe for a crowd?

Absolutely! Double all ingredients and use a 9x13-inch baking dish. The custard cooking time may increase slightly to 12-15 minutes since you're working with more volume. You'll need 4 egg whites for the meringue, which creates a spectacular tall topping perfect for potlucks.

Why do the vanilla wafers get soggy?

The wafers are supposed to soften as they absorb moisture from the custard. This transforms them from crispy cookies to tender, cake-like layers that meld with the pudding. If they're turning to complete mush, your custard might be too thin. Make sure it thickens properly on the stovetop before layering.

Can I use a different type of cookie?

Traditional vanilla wafers are the classic choice, but you can substitute graham crackers for a slightly different flavor. Avoid cookies that are too hard or dense, as they won't soften properly in the custard.

How do I know when the meringue is done baking?

The meringue is ready when the peaks turn golden brown while the valleys remain pale. This usually takes 2-3 minutes under the broiler or 10-12 minutes at 350°F. The meringue should look dry and set, not wet or sticky. It will firm up more as it cools.

Homemade banana pudding topped with toasted meringue.

A Dessert That Earns Its Place at the Table

This old fashioned banana pudding proves that vintage recipes survive for good reason. Silky vanilla custard that actually tastes like vanilla, tender banana layers, softened vanilla wafers, and golden meringue toasted just right. No box required.

Did your family have a special occasion where banana pudding always made an appearance? Was it the meringue version or topped with whipped cream?

If you make this old fashioned banana pudding from scratch, please leave a rating and review!

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Melle McKenzie Sullivan - Recipe Rewind

Melissa is the creator of Recipe Rewind, where she preserves culinary history one vintage recipe at a time. With Wisconsin roots and a passion for desserts, she specializes in reviving original recipes like the 1908 Hydrox cookie - honoring the authentic versions before they're overshadowed by modern imitations. Self-taught from age seven with a Bisquick box and her Mamaw's handwritten recipe cards, her culinary passion has grown through international travel and raising four children. Today, she cooks in a truly multi-generational kitchen spanning five generations - from the Silent Generation to Gen Z - where timeless recipes bridge the decades. Melissa adapts vintage recipes for modern home cooks and bakers, believing food connects us all across generations, cultures, and time.

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