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Banana Pudding Tart

Here's a tart version of the classic banana pudding. Use the entire box of vanilla wafers, reserving 1/4 cup to sprinkle on the whipped cream topping. Add chai spice to make it interesting! —Tania Gordon, Chicago, Illinois
  • Total Time
    Prep: 30 min. + chilling Bake: 25 min. + cooling
  • Makes
    14 servings


  • 5 medium bananas
  • 2 cups crushed vanilla wafers (about 60 wafers)
  • 5 tablespoons butter, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 3 large egg yolks, room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup heavy whipping cream, whipped


  • Preheat oven to 350°. Place bananas on a foil-lined rimmed baking sheet. Bake until tender and skins are dark brown, 25-30 minutes. Let cool for 15 minutes.
  • Meanwhile, mix wafers and butter. Press crumbs onto bottom and up sides of an ungreased 11-in. tart pan. Refrigerate 30 minutes.
  • Peel bananas; place a large bowl. Add milk, brown sugar, eggs and yolks, cinnamon and nutmeg; mix until combined. Pour filling into chilled crust. Place pan on a baking sheet. Bake until filling is set, 25-30 minutes.
  • Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Top with whipped cream and additional crushed vanilla wafers, if desired.
Nutrition Facts
1 piece: 336 calories, 18g fat (10g saturated fat), 109mg cholesterol, 148mg sodium, 41g carbohydrate (31g sugars, 1g fiber), 5g protein.
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