Southern Banana Pudding

Southern Banana Pudding

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups of milk

  • ¼

    cups of all purpose flour

  • ½

    cup of sugar

  • 3

    eggs, separated

  • 1

    teaspoon of Vanilla Extract

  • 1

    box of Vanilla Wafers

  • 2

    ripe bananas, sliced


Separate 3 eggs. Add 3 cups of milk to medium saucepan. Place over low heat on stovetop. Slowly add flour, whisking continually to avoid lumps. Slowly stir in 1/2 cup of sugar, whisking continually until fully dissolved. Use fork and break up egg yolks. Slowly add the egg yolks to the saucepan, whisking continually to avoid making scrambled eggs. It's very important to stay with the cooking process at this point. Keep stirring. Increase the heat gradually up to about medium as your constantly whisk the pudding mixture. Using candy thermometer, bring the mixture up to 170 degrees. Continue to stir it constantly as it thickens. When it reaches 170 degrees, remove from heat but continue to stir. Add the teaspoon of Vanilla Extract and continue to stir off and on as it cools down. The mixture must cool down before you begin to assemble the banana pudding. When fairly cool, spread a light layer of the pudding in a casserole dish. Add a layer of Vanilla Wafers. Reserve about 5 or 6 wafers for topping later. Add a layer of sliced bananas. Add a layer of mixture, spreading it out to the edges of the dish.


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