Banana Pudding II

Banana Pudding II

93
VETTE 66 1

"An old fashioned banana pudding recipe. My husband loves when it is warm."

Ingredients 30 m {{adjustedServings}} servings 583 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 583 kcal
  • 29%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 97.2g
  • 31%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a double boiler over simmering water, combine eggs, milk, sugar, cornstarch and salt. Stir constantly and cook until thick, about 15 minutes. Remove from heat and stir in vanilla and margarine.
  2. Place a layer of vanilla wafers in a glass serving dish. Top with half the bananas. Top with half the pudding. Repeat. Serve immediately or refrigerate until serving.
Tips & Tricks
Quinoa Pudding

This alternative to rice pudding is high in protein and so tasty.

Chocolate Cornstarch Pudding

See how to make a super-simple, 5-star chocolate pudding.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 93

  1. 109 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
AUNT MAMIE
1/19/2007

The ingredients are just right. For inexperienced cooks, a few suggestions: while the water in the double boiler is heating, don't place the top pan over the water yet. Mix the sugar, salt and cornstarch together in a bowl, add milk and eggs. Beat all together, pour into the room-temperature top part of double boiler. When water is boiling, lower to a simmer, and place top pan over water. This method prevents lumps, and keeps pudding from sticking to pan. We also like to top the pudding with a bit of whipped cream. Thanks for a great recipe, Sue.

sniper69
9/25/2004

I have now made this recipe around 10 times and have found this is the closest to "what grandma used to make". I have found that this recipe can be doubled for taking to a dinner party. Also everyone who has tried it raves about how good it is and how it is the best tasting 'nana puddin' they have had in a while. One thing that I have found improves the flavor greatly is to use more vanilla and also to use butter instead of margarine. Thanks again for the great recipe!

STEPHANIEUSREY
12/21/2003

TERRIFIC!! I wanted a recipe that had that old fashioned, made-from-scratch taste - THIS IS IT!! My family loves it!! I also added meringue and baked until it was a light brown.