Banana Pudding I

Banana Pudding I

161
Sara Crenshaw 0

"This is a recipe that's been handed down from my grandmother. My whole family loves it and we all grew up on it! Hope you enjoy it!"

Ingredients 1 h 30 m {{adjustedServings}} servings 666 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 666 kcal
  • 33%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 91.1g
  • 29%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 505 mg
  • 168%
  • Sodium:
  • 382 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
  2. Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least one hour in refrigerator before serving.
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Reviews 161

  1. 188 Ratings

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GERALD0611
10/29/2003

I make this pudding to see if the texture was grainy and it was as I expected. Cooking egg whites in a sauce or pudding is a culinary no-no. The flavor was good but that texture.....I would suggest 6 egg yolk and NO white. The texture will be velvet.

Cindy in Pensacola
10/16/2003

I really liked this easy recipe, all the ingredients on hand. The only thing I was disappointed about was the size of the dish I made it in. Be sure to use only an 8x8 or a 8x10 dish. I used a 9x13 dish and the pudding was only about 1/2 inch deep. I was so disappointed. Next time I will just double the recipe for a 9x13. Otherwise, very good.

Doctor of Chef
2/16/2008

This Recipe is acceptional, but the milk ingredient in it should be partially replace with heavy cream or half-n-half. I stirred the milk to be thicken for almost 10 minutes, and it lacked the fat within to thicken. If the creator made a note about using part heavy cream, then my banana pudding would come out looking 5 times thicker and it would not take 3 hours to just be less thin. Next time, I will (and to everyone else), use at least 1/4 of the requested milk indgredient amount(ex: reciepe ask for 1 cup of milk, instead...use 3/4 of milk and 1/4 of heavy cream).