- 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, remove wrap; crush remaining wafers and sprinkle over top. Yield: 9 servings.
Reviews forBanana Pudding
"Had put off making this for a special occasion; last night I made it for a bridal shower for today; thought it was a little bland. I added an additional teaspoon of vanilla as recommended; I am sure that helped... Very doubtful I will make again..."
"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.....Lindie you asked why your pudding came out runny. When making any pudding always use dairy with as high a fat content as possible whether from scratch or the instant kind. 4% milk has the least amount of fat content that you want to use in a pudding. We're talking dessert and dessert is something special, it's always ok to splurge on dessert. I would bet that this recipe has been revamped since originally published and the milk was changed to 2%."
"Thank you Dolly this is the way my Grandma would make it for her family.All natural and heavenly to eat."
"This is delicious! The homemade pudding in the recipe is so much better than making it out of a box."
"I have never made a scratch pudding before. This was SO good. My bf's gmother recently passed so i made his favorite dessert from her. He LOVED it. I was surprised at how perfect the flavor was."
"To Lindie, in step 2, tempering the eggs may have been where you had a bit of trouble. If not tempered perfectly it can get grainy. If that happens again, try pouring through a sieve before going on to step 3.Great homemade recipe and I am not even a Southerner (but should be), and those that lament about "extra work" - ignore them, they do not know what good, homemade, from scratch cooking is all about. Thanks for sharing!"
"First time making any pudding type food. Mine came out more like cream of wheat consistancy and not like a smooth pudding. What did I do wrong?"
"Great recipe! Simple, homemade goodness. I ended up using Lactaid whole milk and it worked just fine. Had to go ahead & add a meringue in memory of my precious Mom & the way she preferred to serve it."