Banana Pudding from Scratch

Ann Simmons


Better than using instant pudding if you have the time.


★★★★★ 3 votes



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  • 5-6
    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
  • 4
    egg yolks, reserve whites

How to Make Banana Pudding from Scratch


  1. Heat 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).
  2. Mix 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.
  3. Pour 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.
  4. Make 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)

Printable Recipe Card

About Banana Pudding from Scratch

Course/Dish: Fruit Desserts, Puddings

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