These old fashioned banana pudding recipes are easy to make, and the rich, creamy puddings have that homemade good taste you would expect them to have. If you love the fresh, tropical taste of bananas, you'll love these banana desserts.
Whenever Grandma made her homemade puddings with bananas, I could hardly wait to eat them. I loved them plain or with a whipped cream topping, and they tasted really good when served warm from the oven with a baked meringue topping. Yummy!
Mom's Recipe Scrapbooks (c. 1920s)
1 quart milk, 2 eggs, 2 tablespoonfuls cornstarch, 1 cup sugar, pinch of salt, bananas. Cook together the milk, eggs, cornstarch, salt, and sugar. Color one third with chocolate and one third with fruit coloring, leaving one third plain.
Line the bottom of pudding dish with bananas. Pour in the dark part, next the pink, and lastly the plain white part. Set on ice to get cold, and serve with whipped cream. Excellent!
Second Edition of the Neighborhood Cook Book (1914)
Beat the yolks of three eggs and three heaping teaspoons sugar very light; then add one pint of rich, sweet cream; pour into a pudding dish and sprinkle over lightly with bread crumbs.
Put in a large pan of boiling water and bake (350°F) in oven from twenty to thirty minutes.
When done, cover with a layer of thinly sliced bananas, and spread over the top a meringue made of the whites of three eggs, beaten stiff, with five level tablespoonfuls of sugar. Put in the oven to brown meringue, and serve cold.
Dishes and Beverages of the Old South (1913)
Slice very thin, crosswise, three medium size bananas, sprinkle thickly with sugar, then add to a batter made by beating up four egg yolks and two whites, with one cup of crumbled rich stale cake, half-cup sugar, cup very rich milk, and the juice of a large lemon.
Mix smooth, pour into a deep pudding dish, and bake in a quick oven (400°F), then cover with meringue made from the egg whites left out, beaten up with a small pinch of salt, two teaspoons cold water, and six tablespoonfuls of sugar. Return to the oven and let barely color. Serve hot or cold.
The Perry Home Cook Book (1920)
To 1 stiffly beaten egg add 1 cup milk; 2 tablespoons sugar; dissolve 1 tablespoon cornstarch in a little cold milk; add to mixture; cook until thick. When cold pour over two sliced bananas and serve.
Mash 6 bananas; add juice of 1 lemon and white of 1 egg. Whip mixture as you would whipped cream; when nearly done add 2 tablespoons sugar; beat until sugar is dissolved; when ready to serve, put a few berries, cherries, or pineapple on top. —Mrs. John Hackett