Banana Pudding Recipe

4.5 36 37
Banana Pudding Recipe
Banana Pudding Recipe photo by Taste of Home
Publisher Photo

Banana Pudding Recipe

Read Reviews
4.5 36 37
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 35 min. + chilling

Ingredients

  • 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

Directions

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.

Test Kitchen Tips
  • Pop unpeeled bananas in the fridge to slow the ripening process. They may look a little funky, but they'll taste great.
  • Use plastic wrap over the pudding to prevent a skin from forming. The plastic peels off easily after the pudding cools.
  • Gild that lily! A peanut butter drizzle and chopped salted peanuts take this to another level.
  • Originally published as Banana Pudding in Taste of Home June/July 2013

    Nutritional Facts

    1 serving: 302 calories, 7g fat (2g saturated fat), 80mg cholesterol, 206mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 7g protein.

    • 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
  • Pop unpeeled bananas in the fridge to slow the ripening process. They may look a little funky, but they'll taste great.
  • Use plastic wrap over the pudding to prevent a skin from forming. The plastic peels off easily after the pudding cools.
  • Gild that lily! A peanut butter drizzle and chopped salted peanuts take this to another level.
  • Originally published as Banana Pudding in Taste of Home June/July 2013

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    Reviews forBanana Pudding

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    MY REVIEW
    Marsha User ID: 9220766 269589
    Reviewed Jul. 17, 2017

    "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."

    MY REVIEW
    Chargett User ID: 7747932 269267
    Reviewed Jul. 10, 2017

    "What a blessing to me to have a homemade recipe! Thank you for submitting this!"

    MY REVIEW
    mom2lauren User ID: 7407229 266003
    Reviewed May. 16, 2017

    "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!"

    MY REVIEW
    shannondobos User ID: 5115022 260275
    Reviewed Jan. 25, 2017

    "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!"

    MY REVIEW
    MimiCT User ID: 1905447 260042
    Reviewed Jan. 21, 2017

    "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."

    MY REVIEW
    kate28 User ID: 8389978 250112
    Reviewed Jul. 5, 2016

    "5-Stars! Just like my mom use to make! Turned out great!"

    MY REVIEW
    rprust User ID: 3826682 250065
    Reviewed Jul. 4, 2016

    "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!"

    MY REVIEW
    sweetbitters User ID: 8365979 248759
    Reviewed May. 28, 2016

    "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!"

    MY REVIEW
    TNbluffbaker User ID: 46423 248405
    Reviewed May. 19, 2016

    "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."

    MY REVIEW
    Me.lee User ID: 8637523 243450
    Reviewed Feb. 8, 2016

    "I love banana pudding and that is just what this is, if you want something else ask for that recipe!

    This is great"

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