Banana Pudding from Scratch

Ann Simmons


Better than using instant pudding if you have the time.

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★★★★★ 3 votes


med bananas (ripe but don't have to be too soft)
1 box
vanilla wafers
2 c
3/4 c
1/4 c
1 Tbsp
egg yolks, reserve whites


1Heat your milk over med heat on stove, save just a little to add
to mixture below, (if you're not going to be right at the stove
watching your mixture, you should use a double boiler).

2Mix 1/2 Cup of the sugar, cornstarch,egg yolks and a
tiny bit of milk so that the mixture thins a bit and you can pour
easier into your heating milk when milk is hot but not to scalding
point, stir in slowly and continue to stir until mixture thickens
( not too thick, you still want to be able to spread or pour it
out).Remove from heat and add vanilla flavoring.

3Pour and spread a little of the mixture in bottom of a square
caserole dish so that the first layer which will be your vanilla
wafers can get kind of soft, the next layer will be sliced bananas,
next layer 1/2 of the mixture, continue layering with remaining
mixture on top.

4Make meringue using 4 reserved egg whites. Beat on high adding remaing 1/4 c sugar a little at a time ,
until it forms stiff peaks, spread on top and bake at 425 deg,
until lightly browned. ( approx. 7-8 minutes)

About this Recipe

Course/Dish: Fruit Desserts, Puddings