Best Ever Banana Pudding

Best Ever Banana Pudding

A South­ern-style banana pud­ding that’s a fit­ting treat while you’re read­ing Ani­ta Sil­vey’s Untamed: the Wild Life of Jane Goodall
Serv­ings: 9
Author: Stephanie Har­ris


  • 34 cup sug­ar
  • 14 cup all-pur­pose flour
  • 14 tsp salt
  • 3 cups 2% milk
  • 3 eggs
  • 1−1÷2 tsp vanil­la extract
  • 8 oz vanil­la wafers about 60, divided
  • 4 large ripe bananas, peeled, cut into 14″ slices


  • In a large saucepan, mix sug­ar, flour and salt. Whisk in milk. Cook and stir over medi­um heat until thick­ened and bub­bly. Reduce heat to low; cook and stir 2 min­utes longer. Remove from heat.
  • In a small bowl, whisk eggs. Whisk a small amount of hot mix­ture into eggs; return all to pan, whisk­ing con­stant­ly. Bring to a gen­tle boil; cook and stir 2 min­utes. Remove from heat. Stir in vanil­la. Cool 15 min­utes, stir­ring occasionally.
  • In an ungreased 8‑in.-square bak­ing dish, lay­er 25 vanil­la wafers, half of the banana slices and half of the pud­ding. Repeat layers
  • Press plas­tic wrap onto sur­face of pud­ding. Refrig­er­ate 4 hours or overnight. Just before serv­ing, crush remain­ing wafers and sprin­kle over top.


If you aren’t famil­iar with Taste of Home, it’s a great source for tried-and-true home cooking.
Adapt­ed from Taste of Home
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