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Banana Pudding

 Banana Pudding
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 o
9 ServingsPrep: 15 min. + chilling Cook: 20 min. + cooling


  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups 2% milk
  • 3 eggs
  • 1-1/2 teaspoons McCormick® Pure 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.

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Banana Pudding (continued)

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.