Banana Pudding – a delicious recipe with brown sugar, flour, milk, eggs, vanilla, graham crackers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix thoroughly in saucepan the brown sugar and flour. Add milk. Cook over medium heat, stirring constantly, until thickened, about 15 minutes. Separate the eggs.
2
Beat whites to soft peak stage, then beat yolks to break up.
3
Stir about 1/2 cup cooked mixture into yolks, then stir yolks into mixture. Stir whites into mixture. Add vanilla, if desired. Cook, stirring constantly, over medium heat until it bubbles, about 5 minutes.
4
Line bottom of an 8 x 12-inch Pyrex with graham crackers, broken to bite size.
5
Pour half the custard on top of crackers.
6
Slice 2 bananas onto mixture, then pour remaining custard.
7
Add another sliced banana on top, if desired.
8
Refrigerate.
9
Vanilla wafers may be substituted for crackers.
679
kcal
Calories
13
g
Fat
120
g
Carbs
20
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 7 ingredients. The key ingredients include: 1 c. brown sugar, 3/4 c. flour, 3 c. milk, 3 large eggs, 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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