Banana Pudding from scratch


4 of 5 (1)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 467.7
  • Total Fat: 16.2 g
  • Cholesterol: 87.7 mg
  • Sodium: 310.0 mg
  • Total Carbs: 73.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.7 g

View full nutritional breakdown of Banana Pudding from scratch calories by ingredient
Submitted by:


Number of Servings: 6

Ingredients

    2 whole bananas, sliced
    about 40 vanilla wafers
    1/3 cup flour
    3/4 cup sugar
    1/4 tsp salt
    2 cups milk (whole is best, but lowfat can be subbed)
    3 egg yolks (or 2 whole eggs will do)
    2 T butter
    1T vanilla extract
    Optional Whipped topping, or use separated egg whites for meringue.

Directions

in your favorite casserole dish, place one layer of vanilla wafers.
Cover wafers with one layer of banana slices.

In a medium sized pot or double boiler, combine flour, sugar and salt. Turn on high and gradually whisk in the milk. Bring the milk to a scald, stirring/whisking often to avoid lumps. Turn heat to low.

In a separate bowl, lightly beat eggs. Add a bit of the hot milk mixture to temper the eggs, then pour the eggs into the pot along with the milk, flour and sugar. Whisk or stir constantly until thickened and then add butter. Remove from heat and add vanilla.

Pour half of the pudding over the first layer of wafers and bananas. place cookies against the side of the casserole and make another layer an top of the custard. Place another layer of bananas, and then pour the remaining pudding over, placing more vanilla wafers along the sides of the dish pushing them down into the pudding as much as possible. Smooth the top, and cover with plastic wrap, touching the top so that a skin does not form.

Optionally, you could put meringue or whipped topping on the top instead of the saran wrap.

Number of Servings: 6

Recipe submitted by SparkPeople user SUSANASHROGERS.

Rate This Recipe

Member Ratings For This Recipe