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Banana Pudding Recipe
Banana Pudding Recipe photo by Taste of Home

Banana Pudding Recipe

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4.5 14
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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: 35 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 9 servings


  • 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.


  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.

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Reviewed Mar. 28, 2015

"This turned our "pretty good". I think it was dressed up nicely with a layer of whipped topping on the top (under the cookie crumbs). The pudding was the best part. Otherwise, it had a very simple flavor, which was excellent for me, but from the banana pudding I have had in the past, it was a tad bit bland. Overall, it was great and I will make it again. (small tip: use well-aged bananas for the best flavor and whipped topping!)"

Reviewed Mar. 27, 2015

"I always get banana pudding when we're traveling in the south. Now I can make my own! It's so easy to make homemade pudding and tastes so much better! I used whole milk."

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."

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 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!"

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!"

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