Banana Pudding – a delicious recipe with sugar, flour, salt, milk, egg yolks, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar, flour and salt in saucepan; Stir in milk and cook over medium heat until thick. (Be careful not to scortch pan).
2
Beat egg yolks, temper egg yolks by adding two tbsp of hot mixture to yolks then yolks to hot mixture.
3
Cook for 5 minutes; remove from heat, stir in vanilla.
4
In a 9x13 pan place a single layer of vanilla wafers on the bottom of the dish and up the sides.
5
Place banana slices over cookies, top with pudding and chill in refrigerator.
6
Before serving top with real whip cream. (Some people prefer meringue or cool whip which is fine but I think a 1/2 pt of heavy whip cream beat with 2 tbsp of sugar is the icing on the pudding).
736
kcal
Calories
11
g
Fat
96
g
Carbs
16
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 8 ingredients. The key ingredients include: 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt, 2 cups 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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