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
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 28, 2014

I make this recipe often... My family loves it! I have used other fruits such as strawberries, raspberries, and blueberries and added them with the bananas. So good! I also increase the vanilla by one tsp and increase the salt by 1/4 tsp. I also use graham crackers in place of the vanilla wafers. Great warm weather dessert! .

MY REVIEW
Reviewed Dec. 1, 2013

This is a very good recipe for banana pudding. Since it is in essence banana cream pie without the crust but with vanilla wafers it is easier to make. My family prefers the pie however as the vanilla wafers went soggy and tasted gritty.

MY REVIEW
Reviewed Nov. 10, 2013

My family loved the pudding. The only thing I regret is not making a double batch.

MY REVIEW
Reviewed Jul. 22, 2013

Loved it!

MY REVIEW
Reviewed Jul. 12, 2013

This is a really tasty recipe. My MIL made something similar and always called it "banana salad". The only difference in her recipe was that instead of vanilla wafers, there's a layer of crushed, salted peanuts. A nice ending to a meal on a hot summer day.

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