Show Subscription Form




Banana Pudding Recipe
Banana Pudding Recipe photo by Taste of Home

Banana Pudding Recipe

Read Reviews
4.5 19
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: 35 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 35 min. + chilling
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
   (18)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (6)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 16, 2015

"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."

MY REVIEW
Reviewed Apr. 13, 2015

"This is a true southern recipe except the original has meringue on top!"

MY REVIEW
Reviewed Apr. 12, 2015

"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."

MY REVIEW
Reviewed Apr. 12, 2015

"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"

MY REVIEW
Reviewed Apr. 12, 2015

"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!!!"

Loading Image