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Comforting Banana Pudding Recipe

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This recipe is a terrific small-quantity alternative to banana cream pie.—Opal Hinson, Lubbock, Texas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1-1/2 cups milk
  • 1 egg, beaten
  • 1/4 teaspoon vanilla extract
  • 8 vanilla wafers
  • 1 large firm banana, sliced

Nutritional Facts

1 serving (1 each) equals 686 calories, 11 g fat (5 g saturated fat), 132 mg cholesterol, 173 mg sodium, 140 g carbohydrate, 2 g fiber, 10 g protein.


  1. In a saucepan, combine sugar and cornstarch; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  2. Stir 1 cup hot mixture into egg; return all to the pan and bring to a gentle boil. Remove from the heat; stir in vanilla.
  3. Refrigerate for 15 minutes. Layer vanilla wafers and banana slices in parfait glasses or bowls. Top with pudding. Yield: 2 servings.
Originally published as Comforting Banana Pudding in Taste of Home June/July 1999, p10

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Reviewed Nov. 3, 2009

"My 11-year-old daughter is taking beginning French. Tomorrow, as a treat for the end of the academic quarter, her teacher will be making crêpes. The teacher encouraged the kids to bring in different sweet fillings for the crêpes. Of course, I didn't learn about this until around two hours ago. After doing a quick mental rundown of what groceries I have on hand, I suggested from-scratch vanilla pudding with a cut-up banana. We whipped this up, and it was quick and easy. We also sampled it and it's delicious. I wish I could be there to sample the crêpes tomorrow!"

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