Banana Pudding


  • 1½ cups sugar
  • ½ cup plus 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 4 cups milk
  • 5 egg yolks (beaten)
  • 4 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 (12 ounce) box vanilla wafers
  • 7 bananas (sliced about 1/3 inch thick)
  • 1 (16 ounce) container whipped topping


In a large saucepan over medium heat, combine the sugar, flour, salt, and milk. Stir until completely blended.

When the mixture begins to boil, cook for 2 minutes, stirring constantly as it begins to thicken.

Remove from the heat and add ½ cup of the hot mixture to the beaten egg yolks and stir until blended.

Place the pudding mixture back on the stove over medium heat and add the egg yolk mixture; continue to cook, stirring, for 3 minutes.

After 3 minutes, turn the heat off, add the butter and vanilla, and beat with a whisk until blended.

Remove from the stove-top and let cool for about 10 minutes.

Spray a 13x9 inch baking pan with cooking spray and arrange the vanilla wafers to cover the bottom and sides of the pan.

Slice the bananas and cover the wafers with the banana slices. Pour the pudding into the pan, covering the bananas and wafers.

Allow the banana pudding to cool in the refrigerator. When the pudding has set, cover with the whipped topping.

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