Banana Pudding Recipe

4.5 42 44
Banana Pudding Recipe
Banana Pudding Recipe photo by Taste of Home
Publisher Photo

Banana Pudding Recipe

Read Reviews
4.5 42 44
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 homemade 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.

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    • 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
    slocook805 User ID: 7734059 220804
    Reviewed Feb. 27, 2018

    "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%."

    MY REVIEW
    Vincent User ID: 9042552 284357
    Reviewed Feb. 27, 2018

    "easy to make; easy to assemble; and very tasty! The hardest part was waiting 4 hours to let it set.

    Thanks for the recipe!"

    MY REVIEW
    Maria User ID: 9332343 284148
    Reviewed Feb. 23, 2018

    "Thank you Dolly this is the way my Grandma would make it for her family.

    All natural and heavenly to eat."

    MY REVIEW
    tammycookblogsbooks User ID: 7112115 283256
    Reviewed Feb. 5, 2018

    "This is delicious! The homemade pudding in the recipe is so much better than making it out of a box."

    MY REVIEW
    Shanna User ID: 9386948 280452
    Reviewed Jan. 3, 2018

    "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."

    MY REVIEW
    Naomie User ID: 9114200 278328
    Reviewed Nov. 25, 2017

    "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!"

    MY REVIEW
    Lindie User ID: 9308670 277401
    Reviewed Nov. 7, 2017

    "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?"

    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!"

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