- 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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"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"
"First off , Stephanie you must be so proud of your son serving our country! I've made your pudding several times and everyone always wants the recipe!. Someone commented on here that it only got 3 stars because of the "extra work" involved! ??? And that it's easier to use French Vanilla Pudding? I don't understand why people make comments like that when they don't want to follow the recipe as stated. They should move on and make their own then instead of adding their two cents!!! Thank you for the great recipe Stephanie!!!"