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Memaw’s Banana Pudding

Creamy and rich, this homemade banana pudding recipe is so easy. Layer it in a trifle bowl for a pretty presentation. —Ruth Kizer, Oklahoma City, Oklahoma
  • Total Time
    Prep: 30 min. + chilling Cook: 15 min.
  • Makes
    12 servings


  • 3 cups whole milk
  • 2 cups half-and-half cream
  • 6 large egg yolks
  • 1-1/2 cups sugar
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 3 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 1 package (12 ounces) vanilla wafers
  • 4 medium bananas, sliced
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • Caramel sundae syrup, optional


  • In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly.
  • Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.
  • Line bottom of a 3-qt. trifle or other glass bowl with half of the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. If desired, serve with caramel syrup.
Nutrition Facts
1 serving: 509 calories, 22g fat (12g saturated fat), 131mg cholesterol, 380mg sodium, 70g carbohydrate (51g sugars, 2g fiber), 6g protein.


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Average Rating:
  • Charlene
    Aug 10, 2020

    It was my first time to make this recipe, it was easy to follow and tastes wonderful. Great recipe!

  • japnewman
    Apr 15, 2020

    It took me a bit longer to fix than stated, but it got rave reviews from my son-in-law (it was a gift for his birthday). His family enjoyed as well.

  • BeckyJCarver
    Jun 18, 2019

    My first time making this with real vs boxed pudding

  • Margery
    Jul 14, 2018

    Mine came out like soup. I do not understand what could have happened . I wrote review before but it did not show up here. What did I do wrong? When I added egg yolks to sugar/cornstarch mixture it was so clumpy..but I tempered it with the hot milk and then added it to heavy saucepan with milk/half and half. Brought to boil cooked 2 more heat, added vanilla and softened butter. When cooled I layered it and it was thick..a little bit clumpy.hours later it was thin and runny..HELP!!!

  • Chargett
    Jul 3, 2018

    Yeah.. The real stuff! That's what people want during the holidays!

  • rcoker09
    Feb 18, 2017

    This pudding was good, but the texture is very thick. A whole box of vanilla wafers is way too much for the amount of pudding. One layer in the bottom, one layer halfway, and then a few around the edges on top would be the perfect ratio. I garnished it with real whipped cream sweetened with 1.5 Tbsp of sugar as the pudding is plenty sweet without the additional sweetness and artificial taste of frozen whipped topping.

  • jetluvs2cook
    Feb 10, 2017

    Very tasty pudding! The preparation method is different than other puddings I have made and I did have lumps, but other than that it was delicious!

  • toolbarsco
    Feb 8, 2017

    I just love it when a new TOH arrives and it is chock full of good recipes. Feb/Mar 2017 is no exception. This recipe is delicious. It takes a lot more time than store bought packaged pudding but it is so worth it. It's quite decadent but we made it even more so by adding caramel sauce on top (as shown in the picture on the front page of the mag). Yummy!