Banana Pudding – a delicious recipe with sugar, corn starch, milk, egg yolks, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium sized baking dish layer the bottom with vanilla wafers and slice the bananas on top of that. In a pot (I use teflon) mix your sugar, cornstarch, and salt
2
together.
3
Add 1 c. milk and mix well. Add the eggs and the other c. of milk and mix. Put on medium heat and cook until the mixture begans to thicken and bubble. You will need to stir this almost constantly to prevent it from scorching. When it is thick enough pour over wafers and bananas. Beat the egg whites until
4
stiff. Add
5
1/2 c. sugar, 1/2 tsp cream of tarter and 1 tsp. vanilla. Beat again until all is blended and put on top of pudding. Bake in 400 degree oven until topping is golden brown.
476
kcal
Calories
11
g
Fat
82
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 c. sugar, 2 Tbsp. corn starch, 2 c. milk, 3 egg yolks (beaten in a small amount of milk), 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.
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