Creamy Custard and fruit based desserts are ultimate comfort foods for me.  Growing up in Ireland my grandmother was famous for a custard based Pineapple Meringue Pudding and I have such fond memories of sitting around her kitchen table.   So, when I first heard about American ‘Nana pudding’ I was intrigued especially when I thought of my own sweet Irish  ‘nana’ and how the puddings would compare.  My Atlanta friends were excited for me to taste and as they saying goes ‘you had me at hello’.

From what I have researched Banana pudding recipes were first published around 1888 in not only the American South but in the Massachusetts based Good Housekeeping.  For those of you following from Ireland or the United Kingdom the missing ingredient will be the American Vanilla Cookies (Nilla Wafers),  but I suggest lady fingers a possible substitute.

Hope you enjoy this recipe adaption (it’s made with a little less sugar added to the pudding than most other recipes)..

Banana Pudding (the recipe serves 6)

  • 1 ¾ cups of sugar
  • 6 egg (separated)
  • ½ cup all-purpose flour
  • Pinch of fine sea salt
  • 3 cups of whole milk
  • 1 tsp vanilla
  • ¼ cup of butter
  • 11 oz of Nilla wafers (vanilla cookies) or Lady Fingers
  • 5 medium ripe bananas


  • (How to make it)
  1. To make the pudding beat the egg yolks and milk together and blend with the flour, 1 ¼ cup sugar and salt on top of a double boiler.
  2. Cook slowly stirring all the time on medium low heat for 8-10 minutes or until the custard has thickened. Remove from the heat and stir in the vanilla and whisk in the butter.
  3. Begin to layer the pudding by spreading a small layer of the pudding followed by the vanilla wafers, layer of sliced bananas and then repeating the layers ending with the custard.
  4. Preheat the oven to 325 degrees F.
  5. To make the meringue beat the egg whites until soft peaks form and then gradually add the remaining ½ cup of sugar 1 teaspoon at a time until the meringue is stiff.
  6. Spoon meringue on top of the pudding and bake for 12-15 minutes or until the meringue is toasted and golden brown.
  7. Serve the pudding warm or cold.

Shamrock and Peach (Judith) x