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Banana Pudding Recipe
Banana Pudding Recipe photo by Taste of Home

Banana Pudding Recipe

Publisher Photo
I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him for the first time at the airport last fall, I just grabbed hold of him and busted out crying. When we got home, the first thing he ate was two bowls of my banana pudding. He’s a true Southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia
TOTAL TIME: Prep: 15 min. + chilling Cook: 20 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 15 min. + chilling Cook: 20 min. + cooling
MAKES: 9 servings

Ingredients

  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups 2% milk
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 58 vanilla wafers (about 8 ounces), divided
  • 4 large ripe bananas, cut into 1/4-inch slices

Nutritional Facts

1 serving equals 302 calories, 7 g fat (2 g saturated fat), 80 mg cholesterol, 206 mg sodium, 55 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  2. In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
  3. In an ungreased 8-in.-square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers.
  4. Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, crush remaining wafers and sprinkle over top. Yield: 9 servings.
Originally published as Banana Pudding in Taste of Home June/July 2013

Nutritional Facts

1 serving equals 302 calories, 7 g fat (2 g saturated fat), 80 mg cholesterol, 206 mg sodium, 55 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Banana Pudding

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 18, 2015

"Delicious. Try swapping out the 2% milk for half and half and stir in a Tb of butter along with the vanilla. I prefer making mine from scratch also, boxed pudding mix is just too lacking in something."

MY REVIEW
Reviewed Feb. 15, 2015

"This recipe is how I remember my mother used to make it, I am so glad to have found it here. Homemade and so creamy. Nilla wafers have gotten much smaller than I remember, I just made sure I had the layers covered in the pan. Was a special Valentine's Day treat, we finished it up tonite..it was even better. Easy to make ahead. I sprinkled a little powdered chocolate peanut butter from Trader Joes on top or whipped cream. Wow, flavors made to go together. I used really ripe, sweet bananas as this is how I like them. Will now be in my regular dessert rotation. Comfort food at its best, thank you!"

MY REVIEW
Reviewed Nov. 12, 2014

"This has been a favorite since childhood. I prefer the scratch version as I can't tolerate the artificial flavorings, coloring, sweeteners found in boxes and the frozen desert topping. It only takes 15 minutes to whip up a batch from scratch and whip some real cream. It's worth the 15 minutes to me and my family, the taste is awesome!"

MY REVIEW
Reviewed Nov. 12, 2014

"Obviously it is easier to open a box of pudding mix, but I prefer cooking from scratch to avoid all the CHEMICALS...YUCK, going to make a half batch of this today"

MY REVIEW
Reviewed Nov. 12, 2014

"This only gets three stars because of the extra work involved. It's much easier to use instant French Vanilla Pudding and cool whip with the vanilla wafers. It's wonderful and you can put it together in no time at all."

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