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Banana Pudding

I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia
  • Total Time
    Prep: 35 min. + chilling
  • Makes
    9 servings


  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups 2% milk
  • 3 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 8 ounces vanilla wafers (about 60 cookies), divided
  • 4 large ripe bananas, cut into 1/4-inch slices


  • In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
  • In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers.
  • Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

Test Kitchen Tips
  • Pop unpeeled bananas in the fridge to slow the ripening process. They may look a little funky, but they'll taste great.
  • Use plastic wrap over the pudding to prevent a skin from forming. The plastic peels off easily after the pudding cools.
  • Gild the lily! A peanut butter drizzle and chopped salted peanuts take this to another level.
  • Nutrition Facts
    1 serving: 302 calories, 7g fat (2g saturated fat), 80mg cholesterol, 206mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 7g protein.


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    Average Rating:
    • Anna
      Oct 10, 2020

      Totally delish! I followed the timing and methodology as this type of recipe is a formula to work right. I added an additional 1/4 cup of brown sugar in addition to the white sugar listed. I added 1/2 tsp salt instead of 1/4. I used 2 tsp Mexican vanilla instead of the vanilla extract listed. I added 1 mashed banana when I added the vanilla. Recipe didn’t fit in an 8x8, used a larger pan.

    • pattecake
      Jun 20, 2020

      Been using a similar vh recipe for several years. Very tasty. We prefer it to pudding with meringue on top. If you like bvb your desserts super sweet use 1 cup sugar. We 3/4 cup sugar is perfect with sweet bananas and vanilla wafers.

    • Lauralee
      Jun 14, 2020

      Haven't tried this yet but I will take a little of each review and see if I can make some without screwing it up (I have a habit of it when a recipe seems confusing) to Alexa: since You are the ONLY one that had issues with the pudding smelling like rotten eggs that it WAS YOUR EGGS, NOT the pudding. Stuff that in your cap!

    • Caye
      May 23, 2020

      The perfect Banana Pudding, so good!!!

    • Raven
      Apr 13, 2020

      First homemade pudding I've ever made... and it came out great! I was concerned I would "scramble" the eggs, but I tempered as directed and didn't bring pudding to a full boil. The directions are a bit confusing because it says remove from heat, then bring to boil... but I just kept it on the heat and moved on. I saw comments that this was 'bland' or 'not sweet.' I found it actually to be a bit on the sweet side, and definitely not bland. It might matter your ingredients to start with tho-- I used fresh, organic milk, eggs, sugar, flour, vanilla. Only the salt wasn't organic... but I think if you use fresh ingredients and a GOOD vanilla (real vanilla not imitation) you'll have good success! It was super easy, and if I can do it... lol.

    • Alexa
      Apr 7, 2020

      I tried making this recipe, the pudding smelled like rotten eggs so I had to throw it out. I was very upset. I would give it less than 1 star if I could.

    • Joanna
      Mar 1, 2020

      @Bev Could you BE more snotty? Good for you little miss thing, with your from scratch everything. The person you replied to was 80 years old. 80. Shut up. Nobody thinks you're special because you make nilla wafers from scratch. An 80 year old probably isn't as enthusiastic about that bs. Seriously. Shut. Up.

    • ccoan
      Feb 9, 2020

      I used the basis of this recipe, but made it my own. I used Lemon Oreos rather than those wafers. I also used packaged (sorry pudding purists) french vanilla pudding. I just broke up the lemon oreos, added bananas, topped with the pudding and whipped cream. My husband asks for this every other day!

    • Denise
      Jan 5, 2020

      No comment left

    • Nuna
      Jan 2, 2020

      I love alot of Taste of Home recipes but this one not so much. The pudding needed much more sugar. It tasted very bland. I will use corn starch instead of flour. The mixture didn't thicken well at all with the flour. I was very disappointed with this receipe as was my family. I may try it again but I highly doubt it. Almost tasteless.