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Banana Pudding Tart

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Test Kitchen Approved
Total Time

Prep: 30 min. + chilling Bake: 25 min. + cooling

Makes

14 servings

Updated: Nov. 28, 2023
Here's a tart version of the classic banana pudding. Use the entire box of vanilla wafers, reserving 1/4 cup to sprinkle on the whipped cream topping. Add chai spice to make it interesting! —Tania Gordon, Chicago, Illinois
Banana Pudding Tart
Banana Pudding Tart Recipe photo by Taste of Home
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Ingredients

  • 5 medium bananas
  • 2 cups crushed vanilla wafers (about 60 wafers)
  • 5 tablespoons butter, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 3 large egg yolks, room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup heavy whipping cream, whipped

Directions

  1. Preheat oven to 350°. Place bananas on a foil-lined rimmed baking sheet. Bake until tender and skins are dark brown, 25-30 minutes. Let cool for 15 minutes.
  2. Meanwhile, mix wafers and butter. Press crumbs onto bottom and up side of an ungreased 11-in. tart pan. Refrigerate 30 minutes.
  3. Peel bananas; place in a large bowl. Add milk, brown sugar, eggs and yolks, cinnamon and nutmeg; mix until combined. Pour filling into chilled crust. Place pan on a baking sheet. Bake until filling is set, 25-30 minutes.
  4. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Top with whipped cream and additional crushed vanilla wafers if desired.

Nutrition Facts

1 piece: 336 calories, 18g fat (10g saturated fat), 109mg cholesterol, 148mg sodium, 41g carbohydrate (31g sugars, 1g fiber), 5g protein.