- 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
- 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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"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."