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Homemade Banana Pudding


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Rate this recipe 4.2/5 (10 Votes)


  • 3/4 cup sugar, divided
  • 1/3 cup flour
  • 1 dash salt
  • 3 eggs, separated
  • 2 cups milk
  • 1/2 teaspoon vanilla
  • 45 vanilla wafers, divided
  • 5 ripe bananas, sliced ( about 3-1/2 cups)


Adapted from


Step 1

MIX 1/2 cup of the sugar, flour and salt in top of double boiler.
Blend in 3 egg yolks and milk.
Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly.
Remove from heat; stir in vanilla.
RESERVE 10 of the wafers for garnish.
Spread small amount of custard on bottom of 1-1/2-quart baking dish; cover with layers of 1/3 each of the remaining wafers and sliced bananas.
Pour about 1/3 of the remaining custard over bananas.
Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
BEAT egg whites on high speed of electric mixer until soft peaks form.
Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge.
BAKE at 350°F for 15 to 20 minutes or until lightly browned.
Cool slightly or refrigerate several hours until chilled.
Top with reserved wafers just before serving.

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