Banana Pudding Recipe
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 cups 2% milk
- 3 large eggs
- 1-1/2 teaspoons vanilla extract
- 8 ounces vanilla wafers (about 60 cookies), divided
- 4 large ripe bananas, cut into 1/4-inch slices
- 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, remove wrap; crush remaining wafers and sprinkle over top. Yield: 9 servings.
Test Kitchen Tips
1 serving: 302 calories, 7g fat (2g saturated fat), 80mg cholesterol, 206mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 7g protein.
Reviews for Banana Pudding
"Delicious! I've been wanting to make this for awhile but my immediate family isn't big on pudding or bananas so I had to wait until I had to take a dessert somewhere so I could try this. Made it for our Mother's Day dinner at my parents. My 9 year old nephew absolutely loved it. I sent some leftovers home with him and they texted the next night to say how much they enjoyed it. As a Volunteer Field Editor, I enjoy trying out new recipes!"
"I loved the flavor! It was so simple to make, and aside from the wafers, I generally have all of these ingredients on hand. Next time I will crush the vanilla wafers or use graham wafer crumbs, but that is purely a personal preference. I didn't care for the wafers left whole. All in all, a delicious recipe!"
"This is the old Magnolia Restaurant recipe and it's very good. I like it better made with pound cake or lady fingers. Yummy stuff."
"5-Stars! Just like my mom use to make! Turned out great!"
"My mom is from Virginia and always made this. All pies and puddings from scratch are the best! Please tell your son Thank You for his service and God Bless. Thank you too, I can't imagine not seeing either of my boys for two years!"
"I haven't tried this recipe (but I will), reminds me of the way my great Aunt made it except she also put meringue on hers. Would keep the pudding from getting a skin on top. Can't wait!"
"The end results are worth the work! Reminds me of what my mother used to make. I dip the bananas in lemon juice to keep them from turning brown, especially since this lasts a few days at my house."
"I love banana pudding and that is just what this is, if you want something else ask for that recipe!This is great"
"I found this very easy to make and most important very delicious. It took a lot of will power not to finish it after tasting the first piece. Keep in mind that you must have patience while stirring the mixture in the first step. This can take time but it will eventually thicken. Bon appetite!!!!"
"Cook til thick...Perfect!"
"This is the best banana pudding recipe I've found. I've made it twice in the last two weeks and it was devoured both times. As for the pudding not being thick enough, you have to cook it until it is thick. This is an awesome recipe!"
"This is absolutely the best tasting banana pudding. Follow directions and it turns out perfect. I've made it several times now and it's that real old time homemade flavor!!"
"When I made this the custard/pudding smelled and tasted so great I couldn't wait to taste the completed dessert. However, with the bananas you could not taste the pudding. Now I know it is banana pudding but that was literally all I could taste. If I make this again, I might use less bananas and also I think I will do a graham crust. i might even use strawberries instead. I don't think the flavor of the strawberries will be so overwhelming."
"Trying to make this today. The pudding tastes great but doesn't appear thick enough. Could it be the 2% milk or would cornstarch be better than flour as someone suggested??And Eric yes thanks for your service!Ok folks after letting the pudding set overnight thought I would put it together though still a thin consistency compared to most puddings. Then I refrigerated overnight and it held together just fine. But it gets runny if kept any longer. Still think I would use whole milk next time to see if better results."
"I made a double batch of this Banana Pudding today for company tomorrow, but took a small amount aside to try. It's very good and was definitely worth taking the extra time to make the pudding from scratch, as directed. I topped it all off with a layer of whipped cream. I know my guests will devour it! *** Stephanie, welcome home to Eric. His bravery in serving our country is sincerely appreciated! Blessings!"
"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"
"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!!!"
"This turned our "pretty good". I think it was dressed up nicely with a layer of whipped topping on the top (under the cookie crumbs). The pudding was the best part. Otherwise, it had a very simple flavor, which was excellent for me, but from the banana pudding I have had in the past, it was a tad bit bland. Overall, it was great and I will make it again. (small tip: use well-aged bananas for the best flavor and whipped topping!)"
"I always get banana pudding when we're traveling in the south. Now I can make my own! It's so easy to make homemade pudding and tastes so much better! I used whole milk."
"Delicious. Try swapping out the 2% milk for half and half and stir in a Tb of butter along with the vanilla. I prefer making mine from scratch also, boxed pudding mix is just too lacking in something."
"This recipe is how I remember my mother used to make it, I am so glad to have found it here. Homemade and so creamy. Nilla wafers have gotten much smaller than I remember, I just made sure I had the layers covered in the pan. Was a special Valentine's Day treat, we finished it up tonite..it was even better. easy to make ahead. I sprinkled a little powdered chocolate peanut butter from Trader Joes on top or whipped cream. Wow, flavors made to go together. I used really ripe, sweet bananas as this is how I like them. Will now be in my regular dessert rotation. Comfort food at its best, thank you!"
"This has been a favorite since childhood. I prefer the scratch version as I can't tolerate the artificial flavorings, coloring, sweeteners found in boxes and the frozen desert topping. It only takes 15 minutes to whip up a batch from scratch and whip some real cream. It's worth the 15 minutes to me and my family, the taste is awesome!"
"This only gets three stars because of the extra work involved. It's much easier to use instant French Vanilla Pudding and cool whip with the vanilla wafers. It's wonderful and you can put it together in no time at all."
"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 family loved the pudding. The only thing I regret is not making a double batch."
"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."
"Took it to a July 4th Party and now Ive been asked for the recipe. Thank You For Sharing!!"
"I just wanted to say "WELCOME HOME, SOLDIER", glad you made it back safely. Now as for the pudding, this is kinda like my mother-in-law used to make and it sounds delicious!"