Banana Pudding

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Banana Pudding

Banana Pudding

Banana Pudding


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


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, crush remaining wafers and sprinkle over top.

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