Banana Pudding

Banana Pudding

Banana Pudding

Pudding time. I love pudding, who doesn’t? It’s so creamy and comforting, especially during winter when it’s cold and crap out. This pudding is distinctly odd because it does not come from a box. I know! The horror. Is it even possible to make pudding without involving a box and the word Jell-O? Yes I didn’t think so for many years either, but then I changed my mind when I more or less swore off box mixes. You really don’t need them. Anyway, so I was in a pudding mood and decided to experiment with different pudding recipes that did not involve a box (you would not believe the number of “homemade” pudding recipes that include a box of pudding mix. I ask you, what is the point?) I really like the one below. I opted for banana pudding because I had some aging (don’t call them old, they are just really mature) bananas hanging around and I generally find homemade chocolate pudding too chocolaty. I tend to like my chocolate pudding like vanilla, but where chocolate danced by and most homemade recipes give you chocolate mousse. I’m still hunting for that kind of perfection… But I have found it for banana pudding. This pudding isn’t too heavy and isn’t too rich (well, relative to cake that comes with a stick of butter and a cup plus of sugar). I prefer my pudding served with real whipped cream and not topped with meringue. It tastes much more like banana cream pie that way. I’m not a huge meringue fan in general, but I include that variant for people who really want it. As ever the Nilla wafers are not optional. The pudding pictured was made with mini Nillas which explains their lack of prominence in the photo. You can ratchet up or down the number of bananas or amount of wafers to your taste. Next time I might add more of both as it cuts the pudding and makes it more of a formal dessert. На русском тут

Serves: 4

Reheats: No, but comes well straight from the fridge

Kid Friendly Tasks: Slicing the bananas with a butter knife


  • X cups Nilla Wafers (I used one)
  • 2 ripe bananas, sliced into 1/3-inch rounds
  •  2/3 c sugar
  •  1/3 cup all-purpose flour
  •  1/3 cups milk
  •  3 large egg yolks
  •  2 tablespoons salted butter
  • 1.5 teaspoons pure vanilla extract


  • 3 large egg whites
  • ½ tsp Vanille extract
  • Pinch Cream of tartar
  • 2/3 c sugar


  1. In an 8×8 baking dish (or whatever you want to serve this in) alternate layers of nilla and banana starting and ending with bananas.
  2. In a bowl whisk the sugar with the flour. In a medium sauce pan over medium low heat, heat the milk to a simmer, but not a boil. Slowly add the sugar, whisking constantly. Add the egg yolk one by one, whisking well after each addition. Cook, stirring constantly (still over medium low heat) approx 8 mins or until everything has thickened up. Whisk in the butter and vanilla. Pour over banana/wafer mix. Let sit 15 mins and then chill until ready to eat.
  3. If it were me, once this were chilled I’d add fresh, sweetened whip cream. Otherwise make the meringue as follows:
    1. Combine eggs whites, vanilla and cream of tartar in a large bowl. Beat with an electric mixer until soft peaks form, slowing while beating add the sugar. Soft glossy just-firm peaks should form.
    2. Spread meringue over pudding and place under broiler for 5 mins to brown slightly.


Banana Pudding

Banana Pudding


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