Banana Pudding Recipe

Name: Banana Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar; 2 tablespoons cornstarch; 3 cups milk; 4 egg yolks; 1 teaspoon vanilla extract; 2 ounces (1/2 stick) butter; 3 medium bananas, sliced; 1 (12-ounce box) vanilla wafers; 3 egg whites; 1/4 teaspoon cream of tartar; 1/4 cup sugar

Servings: persons

3/4 cup sugar
2 tablespoons cornstarch
3 cups milk
4 egg yolks
1 teaspoon vanilla extract
2 ounces (1/2 stick) butter
3 medium bananas, sliced
1 (12-ounce box) vanilla wafers
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

1
Mix together sugar and cornstarch and slowly add milk.
2
This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens--do not leave it unattended.
3
Slightly beat egg yolks and temper with a small amount of the hot custard; stir well.
4
Add egg mixture to custard pot and cook 2 more minutes.
5
Remove from heat and add vanilla and butter.
6
Let cool.
7
In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding.
8
Add topping, if desired.
9
Beat egg whites and cream of tartar until soft peaks form.
10
Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture.
11
Bake until golden brown.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup sugar, 2 tablespoons cornstarch, 3 cups milk, 4 egg yolks, and more.

Yes, Banana Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Pudding

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