Banana Pudding Recipe

Name: Banana Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 egg yolks; 2/3 c. sugar; 1/2 tsp. salt; 1 Tbsp. cornstarch; 2 1/2 c. milk; 1 Tbsp. flour; 1 Tbsp. butter; 1 1/2 tsp. vanilla; 2 large bananas, sliced; vanilla wafers (Nabisco or Keebler); 3 egg whites; 1/4 tsp. cream of tartar; 2 Tbsp. sugar

Servings: persons

3 egg yolks
2/3 c. sugar
1/2 tsp. salt
1 Tbsp. cornstarch
2 1/2 c. milk
1 Tbsp. flour
1 Tbsp. butter
1 1/2 tsp. vanilla
2 large bananas, sliced
vanilla wafers (Nabisco or Keebler)
3 egg whites
1/4 tsp. cream of tartar
2 Tbsp. sugar

1
Cook first 6 ingredients in double boiler (or heavy club aluminum pot), stirring occasionally until it thickens and drops from spoon in big blobs.
2
Remove from fire; add butter and vanilla.
3
Let cool completely, stirring occasionally.
4
Arrange alternate layers of pudding, bananas and vanilla wafers in a glass loaf pan.
5
Start and end with the pudding.
6
Beat egg whites until they start to stiffen.
7
Add cream of tartar and sugar, beating on high speed until forms stiff peaks.
8
Top pudding with meringue and brown lightly in oven under broiler.
9
Watch very carefully and do not overbrown.
10
Chill thoroughly until cold to set pudding.
11
Best served the same day.

594

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 13 ingredients. The key ingredients include: 3 egg yolks, 2/3 c. sugar, 1/2 tsp. salt, 1 Tbsp. cornstarch, 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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