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Memaw’s Banana Pudding

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
  • Total Time
    Prep: 30 min. + chilling Cook: 15 min.
  • Makes
    12 servings

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

  • 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.
  • Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.
  • 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.

Reviews

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Average Rating:
  • Doug
    Sep 1, 2020

    My first attempt at making this; the results were amazing! Definitley a keeper, family loved it!

  • Charlene
    Aug 10, 2020

    It was my first time to make this recipe, it was easy to follow and tastes wonderful. Great recipe!

  • Debbie
    Aug 9, 2020

    No comment left

  • japnewman
    Apr 15, 2020

    It took me a bit longer to fix than stated, but it got rave reviews from my son-in-law (it was a gift for his birthday). His family enjoyed as well.

  • BeckyJCarver
    Jun 18, 2019

    My first time making this with real vs boxed pudding

  • Margery
    Jul 14, 2018

    Mine came out like soup. I do not understand what could have happened . I wrote review before but it did not show up here. What did I do wrong? When I added egg yolks to sugar/cornstarch mixture it was so clumpy..but I tempered it with the hot milk and then added it to heavy saucepan with milk/half and half. Brought to boil cooked 2 more min..off heat, added vanilla and softened butter. When cooled I layered it and it was thick..a little bit clumpy.hours later it was thin and runny..HELP!!!

  • Chargett
    Jul 3, 2018

    Yeah.. The real stuff! That's what people want during the holidays!

  • Sheila
    Jun 2, 2018

    No comment left

  • rcoker09
    Feb 18, 2017

    This pudding was good, but the texture is very thick. A whole box of vanilla wafers is way too much for the amount of pudding. One layer in the bottom, one layer halfway, and then a few around the edges on top would be the perfect ratio. I garnished it with real whipped cream sweetened with 1.5 Tbsp of sugar as the pudding is plenty sweet without the additional sweetness and artificial taste of frozen whipped topping.

  • jetluvs2cook
    Feb 10, 2017

    Very tasty pudding! The preparation method is different than other puddings I have made and I did have lumps, but other than that it was delicious!