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Memaw’s Banana Pudding

Total Time

Prep: 30 min. + chilling Cook: 15 min.

Makes

12 servings

Creamy and rich, this homemade banana pudding recipe is so easy. Layer it in a trifle bowl for a pretty presentation. —Ruth Kizer, Oklahoma City, Oklahoma

Ingredients

  • 3 cups whole milk
  • 2 cups half-and-half cream
  • 6 large egg yolks
  • 1-1/2 cups sugar
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 3 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 1 package (12 ounces) vanilla wafers
  • 4 medium bananas, sliced
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • Caramel sundae syrup, optional

Directions

  1. In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly.
  2. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.
  3. Line bottom of a 3-qt. trifle or other glass bowl with half of the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. If desired, serve with caramel syrup.

Nutrition Facts

1 serving: 509 calories, 22g fat (12g saturated fat), 131mg cholesterol, 380mg sodium, 70g carbohydrate (51g sugars, 2g fiber), 6g protein.