Real Recipes From Real Home Cooks ®

banana pudding from scratch

(3 ratings)
Recipe by
Ann Simmons
Lugoff, SC

Better than using instant pudding if you have the time.

(3 ratings)
yield 8 serving(s)

Ingredients For banana pudding from scratch

  • 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)

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