| Level: | Easy |
| Total: | 3 hr 10 min |
| Prep: | 20 min |
| Inactive: | 2 hr 30 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 2 1/2 cups sugar
- 6 tablespoons all-purpose flour
- Pinch salt
- Two 12-ounce cans evaporated milk
- 4 egg yolks
- 1/2 stick butter, cubed
- 1 teaspoon vanilla extract
- 1 box vanilla wafers, plus more for garnish, crumbled
- 5 bananas, sliced
- Whipped cream
Instructions
- In a 3-quart heavy saucepan on low heat, add sugar, flour and salt. Pour in the evaporated milk and stir constantly. The mixture will thicken slowly, about 15 minutes.
- Lightly beat the egg yolks in a medium size bowl. Add a ladleful of the thickened milk mixture to the eggs and whisk, to temper the eggs. Add the egg mixture into the saucepan and continue to whisk and cook until incorporated, roughly 2 to 3 minutes.
- Remove the saucepan from the heat and stir in the butter and the vanilla extract. Place the pudding into a bowl and cover with plastic wrap. Let cool in refrigerator for 2 1/2 hours.
- Into a large bowl or trifle dish, add a layer of vanilla wafers, a layer of sliced bananas, and top with pudding. Add the whipped cream and then repeat the layers. Garnish with crumbled cookies on top.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 519 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 2 g |
| Sugar | 80 g |
| Protein | 8 g |
| Cholesterol | 113 mg |
| Sodium | 116 mg |
Reviews
Good banana pudding, way too sweet. Like everyone else, I cut the. sugar to 11/2 cups. Thinking about cutting to 11/4. I like it better than the one on the Nilla Wafer box.
Way. Too. Sweet.
Love the recipe. Had to tweak it, because it is too sweet. I cut the sugar down to 1 cup instead. I made it a couple times change the amount of sugar each time. Anywhere between 3/4 to 1 cup of sugar is perfect.
Trying make it a few times before serving it a big function. You won’t be disappointed.
I Love It!!
It was a little too sweet for me so I cut the sugar to 2cups and I’ve been making them for my family every since
It was a little too sweet for me so I cut the sugar to 2cups and I’ve been making them for my family every since
Simply delicious and tasteful ! My favorite
Like others, I greatly reduced the sugar in this recipe. First, I used 1.5 cups of sugar. The pudding by itself was not overly sweet, but when mixed with the wafers, whipped cream and bananas, even 1.5 cups seemed a bit much. Next time I’ll cut it to one cup.
Second, I replaced the condensed milk (which also contains 22 grams of sugar) with 1 cup of half and half and 1 cup of 2% milk.
The pudding still thickened within 15-20 minutes. Outside of those substitutes, I followed the rest of the recipe as outlined.
This is the absolute best banana pudding recipe. I’ve made it at least a dozen times and always have rave reviews. I cut the sugar to 2/3rds of what is in the recipe and it typically takes more like 30-45 min for the pudding to thicken but other than that it’s perfect. If it’s your first time making it I highly recommend watching a video about the correct way to temper the eggs and keep stirring to avoid lumps!
I never liked banana pudding so I never really tried to make it until my boyfriend asked me if I knew how. I tried this recipe but cut the measurements in half and now I can’t even look at or taste any other banana pudding. I’m so in love! Best recipe ever!!!
It works. My grandma used to make it this way. I cut the sugar A LOT! She always used a cup. I use 3/4 cp. I put all in even the eggs and just keep stirring. That is how grandma made it. Low heat and stir till thickened.
Mama Daisy;s Banana Pudding is the BOMB for those saying it would not thicken, you MISSED a step, it gets REFRIgerated!!!! I make it often and its ALWAYS the CENTER of Dessert