No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (288g) Recipe makes 8 servings
Calories 546
Calories from Fat 124		(22%)
Amount Per Serving		%DV
	Total Fat 13.8g	21%
	Saturated Fat 4.9g	24%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 92mg		30%
Sodium 221mg		9%
Potassium 531mg		15%
Total Carbohydrate 100.2g		33%
	Dietary Fiber 3.2g	12%
	Sugars 53.8g
Protein 8.5g		16%
detailed view... how is this calculated?

people who like this recipe also like:

Neiman-Marcus $250 Chocolate Chip Cookies Recipe

By: Betty

To Die for Crock Pot Roast

By: yooper

Alfredo Sauce

By: Marg (CaymanDesigns)

Banana Pudding

Recipe #3355 | 12 min | add private note

⁽³¹⁾ RATE IT NOW Print Recipe

By: Lisa_Roy
Oct 14, 1999

SERVES 8 -10 (change servings and units)

Ingredients

3 1/2 tablespoons all-purpose flour
1 1/3 cups sugar
1 dash salt
3 large eggs, separated
3 cups milk
1 teaspoon vanilla extract
1 (12 ounce) package vanilla wafers
6 medium ripe bananas
1/4 cup sugar
2 tablespoons sugar
1 teaspoon vanilla extract

Directions

1
Combine flour, 1 1/3 cups sugar and salt in a heavy sauce pan.
2
Beat egg yolks; combine egg yolks and milk, mixing well.
3
Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened.
4
Remove from heat; stir in 1 teaspoon vanilla.
5
Layer one-third of wafers in a 3-qt baking dish.
6
Slice bananas, and layer over wafers.
7
Pour one-third of custard over bananas.
8
Repeat layers twice. Beat egg whites (at room temperature) until foamy.
9
Gradually add 1/4 cup plus 2 tablespoons of sugar, 1 tablespoon at a time, beating until stiff peaks form.
10
Add 1 teaspoon vanilla, and beat until blended.
11
Spread meringue over custard, sealing edges of dish.
12
Bake at 425° for 10-12 minutes or until golden brown.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Mom's Simple Granola

Chicken Parmesan

Asian Inspired Coconut Crab Cakes

Spicy Macaroni and Cheese

Sweet Milk Dinner Rolls

Featured Reviews for This Recipe

From: luv2cookinNC

On Jun 28, 2008

This pudding is awesome but VERY sweet. I did not put meringue on top as family and I do not like it. Didn't even top with whip cream seemed fine just the way it was. I did make a double batch since my family loves homemade banana pudding and company is coming tonight. I would cut down on the sugar two and half cups would be fine for this recipe. I have a very big sweet tooth but even this pudding was a little to sweet for my liking. Has great flavour, very easy to make, easy directions. Will make again but I will be cutting sugar in half.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: 548083

On Feb 18, 2008

This was yummy! I had never made a homemade pudding before and I found this to be very easy...everyone loved it!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Flora Underwood

On Jan 20, 2003

This is the recipe my Mother use to make and I had lost it. It is great. Takes a little time and patience but is certainly worth it. I doubled the custard part of the recipe for my family to really cover the wafers and bananas good and had little left over for my sister who doesn't like the bananas and wafers. Really enjoyed this one.

8 people found this review helpful

Was this review helpful to you? YES | NO

From: Chipfo

On Sep 5, 2005

Very good! I made 2 double batches for a huge BBQ party and everyone loved it. The only thing I would change might be to set out a box of wafers to garnish with, for those who like the crunchy in their pudding. Other than that I wouldn't change a thing. Some people told me it tasted just like their Mother's or Grandmother's, very nice recipe.

5 people found this review helpful

Was this review helpful to you? YES | NO

Read all 33 reviews