- 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
- 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.
- 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.
- In an ungreased 8-in.-square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers.
- 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.
Reviews for Banana Pudding
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"Stephanie I'm so glad you shared the "real McCoy" of southern banana pudding! Disregard the negative reviewers who don't realize this is the real deal. Flour is the only way to make the taste and texture correct! Merrangue is optional of course and is usually quite tasteless for me. It's not meant to be a spin off on a banana cream pie either. Goodness! As for swapping out the 2% for 1/2 and 1/2 and adding butter, enjoy it all the way to the heart doc. The butter takes away the "stickiness" that is part of the good ol' banana pudding of the south. And I'm a Y. transplant of 44 yrs btw."
"Silverfox2951: We need to create a recipe that will make the negative remarks vanish as soon as the submit tab is hit . Will certainly try this since I love bananas and it sounds great."
"This is a true southern recipe except the original has meringue on top!"
"I just made this and I think it would be much better with corn starch instead of flour. Mine curdled and I followed the directions to the letter. Next time I will use corn starch."
"I have been making this pudding for many years and it always disappears very quickly. As for boxed pudding YUCK!! I think the scratch pudding is what makes this so good"