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Banana Pudding Recipe
Banana Pudding Recipe photo by Taste of Home

Banana Pudding Recipe

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4.5 20
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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


  • 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.


  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.

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Reviewed Apr. 19, 2015

"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."

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."

Reviewed Apr. 13, 2015

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

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."

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"

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