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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


  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 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 1/4" 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