Banana Pudding

Banana Pudding

Ready in 40 minutes

Nothing beats a nice homemade banana pudding!

"Excellent old fashioned bananna pudding. Works great with splenda as well, can't even tell!"

- Thorfinn911

Tip: Another recipe with the exact-same name "Banana Pudding" ranks higher.

4.3 avg, 6 review(s) 100% would make again

Ingredients

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2 tablespoon Flour
3/4 cup Sugar
1/4 teaspoon Salt
2 cups milk
3 Eggs; separated
1 teaspoon Vanilla
Bananas
Vanilla wafers

Original recipe makes 6

Servings  

Preparation

Mix flour, sugar, salt in double boiler. Stir in milk. Cook over boiling water until thick. Beat yolks and gradually add. Cook five more minutes. Remove from heat, addvanilla, let cool. Line casserole with desired amounts cookies and bananas. Pour cooled sauce over. Make meringue with egg whites and put on top. Brown at 350? for 5 or 10 mins.

Credits

Added on Award Medal

Assembled Banana Pudding ready to be browned in the oven. photo by sgrishka sgrishka

Completed Banana Pudding ready to serve. photo by sgrishka sgrishka

Delicious Banana Pudding ready to enjoy. photo by sgrishka sgrishka

Calories Per Serving: 493 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Banana Pudding

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Very simple, flavorful, and quite tasty.
VikkiRay 2 years ago
I thought it was very good! Quite delicious!
foolishbaker 2 years ago
Excellent old fashioned bananna pudding. Works great with splenda as well, can't even tell!
Thorfinn911 3 years ago
Excellent old fashioned bananna pudding. Works great with splenda as well, can't even tell!
Thorfinn911 3 years ago
A delicious old-fashioned banana pudding that's made from scratch. Making the custard did take some time but really wasn't that difficult...you just need to stir the mixture constantly while it cooks and give it time to thicken. The results were absolutely wonderful and well worth the effort! I did alter the recipe slightly in both ingredients and method. I reduced the milk by 1 1/2 cups and replacing it with a large (12-ounce) can of evaporated milk. I also added a ladleful of the thickened milk mixture to the lightly beating egg yolks and whisked, to temper the yolks, before adding them into the milk mixture. And lastly, once completely cooked and thickened, I removed the custard from the heat and wisked in one tablespoon of unsalted butter (for added flavor and richness) along with the vanilla extract. It turned out even better than my expectations. The pudding had great of banana flavor (use ripe bananas), was rich with a creamy sweetness, had a smooth texture and a barely detectable crunch from the nilla wafers. For me, it tastes best when served warm from the oven with its just baked meringue topping.
sgrishka 4 years ago
[I posted this recipe.]
bkprice13 6 years ago
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