I use my former MIL's recipe, which is similar to this one.
Key thing I learned from her is to stir the pudding and when it coats the back of a metal spoon, it's done. Be patient :o)

Banana pudding
1 cup sugar
3 eggs , beaten
1 dash salt
2 tablespoons cornstarch
2 cups milk
1 teaspoon vanilla
3 -4 ripe bananas , sliced
vanilla wafer
Directions:
1Mix sugar and eggs together.2Add salt, cornstarch, and milk.3Bring to a boil over medium-high heat, stirring constantly; cook until thickened.4Remove from heat; add vanilla and mix well.5In serving bowl, layer the wafers, bananas, and the pudding.

I never put meringue on mine, but my mother and mil always did.

Mil also used pineapple tidbits instead of bananas. Good!

Thanks Glenda. The pineapple sounds good to me, but Lauren and Alex hate pineapple.

This is the only receipe I have ever used for banana pudding.

Some people use the boxed vanilla pudding, but not me!

Paula Deen has one with condensed milk. My sister made it, but way too sweet for me.

My recipe is about the same as Glenda's and we love it. There is no comparison between the taste of the "made from scratch' and the one with boxed vanilla pudding, in my opinion.

Here is the "Original Nilla Wafers Banana Pudding."

I still have this recipe that I cut from the back of the box of wafers many years ago.

NILLA WAFERS ORIGINAL BANANA PUDDING

3/4 c. granulated sugar
1/3 c. all-purpose flour
Dash of salt
4 eggs, separated, at room temperature
2 c. milk
1/2 tsp. vanilla extract
35 to 45 Nilla Wafers
5 to 6 med. size fully ripe bananas, sliced (reserve 1 banana and 10-12 wafers for garnish*.)

Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas.

Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers each, ending with custard.

Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges. Bake at 425 degrees for 5 minutes or until delicately browned. Cool slightly or chill.

If you have some kind of new sauce pan you can probably cook the pudding okay, but it will scorch easily. Better to use a double boiler. *I don't do the garnish, and I think the pudding is not complete without the meringue.

Instant pudding ... no way!

This is a classic dessert and should not be tampered with. {{gwi:1472708}}

Sue

I use the Nilla waffer one also. It's in our recipes if you ever need it.

this is the recipe we use at the restaurant I work at and use it to make coconut cream also and for the pies.

2 cups milk
1/3 cup sugar
1/4 cup cornstarch
pinch of salt
4 egg yolks

Mix all together in a microwave safe bowl. Microwave 8 minutes stirring every 2 minutes. May add vanilla or banana flavoring. I don't. Slice peeled bananas and cover with orange juice or 7-up. Let stand for 2 minutes. Drain well and put in the pudding. This is very good and easy.

bengardening-
Your recipe is one I would like to try but I have question.About how much orange juice to you pour on the top ? I got lost when you mentioned to cover the top mix and drain.
Lois

She means to soak the bananas in just enough juice or soda to cover. It's one way to prevent the banana slices from browning if any are exposed to air. If they are all well buried in the pudding they won't brown too quickly but those on top might. So the quick soak is just a precaution.

My husband's special favorite dessert is banana cream pie. I buy them at my local bakery. I once got one for his birthday (in October). I wanted it to be a surprise, so instead of putting it in the fridge, I put it outside my side kitchen door. Ants found it, and when I went to bring it in, it was covered with the crawlies! Since then, I ask the bakery to hold one for me till just before dinner on his BDay.

Thanks for the reply Wildchild. You would think with my question I was just a young gal learning to cook. Not! LOL
Lois

Thank you wildchild for explaining it better than I did. I'm sprry pumptoad for not answering you sooner, but I just was this post again. I was trying to explain it better for beginners and I was having a hard time doing it. I don't think you have to put them in the OJ or 7-up for 2 minutes either. The recipe works for us everytime. I hope it works for you too. It was kind of funny but the banana recipe said to put the yolks in after you had cooked the rest of the ingredients together and the coconut cream recipe said to put them in right away. Now I always put them in right away. We always use 7-up because we have it handy right in the fountain.

If no kids are eating the banana pudding I soak the wafers first in Bailey's. Really good. I also top it with whipped cream.