Skip to content

Homemade Banana Pudding

July 10, 2012

I am still amazed/appalled that “professional” cooks who have magazines & television shows & laud & honor use boxes of pudding mix to make what is called homemade puddings or pies.

Food Network

Dessert pudding is simple – a sweet milk sauce, just like making a savory sauce/gravy, the ingredients vary little.

A thickener – in this case, flour. A liquid – milk. This “sauce” has little fat & uses eggs, which can be tricky when adding them to an already-cooking mixture.

Stop buying boxes on Franken-foods & try your hand at from-scratch. You’ll be glad you did!

Banana Pudding

From-Scratch Banana Pudding

My very old, original Banana Pudding recipe which I prepared for DH when we first married almost 35 years ago, this is not. He said it tasted even better than his Big Mama’s (grandmother) – what a smart young man he was!
However, this pudding, like most homemade puddings, can even be cooled then frozen in an ice cream maker for frozen custard (without the bananas & vanilla wafers) = Yum!
From www.texascooking.com

Ingredients:

  • 1 cup Sugar
  • 1/2 cup all-purpose Flour
  • 1/2 teaspoon Salt
  • 2 cups Milk (whole or 2%)
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Butter (not margarine)
  • 4 Egg Yolks (large eggs or better)
  • box of Vanilla Wafers
  • 4-5 ripe Bananas

Meringue

  • 4 Egg Whites, at room temperature
  • 5 tablespoons Sugar
  • 1/4 teaspoon Cream of Tartar
  • 1/2 teaspoon Vanilla Extract

Instructions:

  1. Preheat oven to 375°F.
  2. Line the bottom of a 9″ x 9″ baking dish with a layer of vanilla wafers. This recipe will not use the whole box, so you may snack, but don’t get carried away.
  3. Peel the bananas and slice into 3/8-inch rounds; use a ruler (I’m kidding). Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
  4. Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
  5. In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. [Note: If you’re working with an electric cooktop, adjust the heat so that it’s hot enough to boil, but not so hot that the pudding scorches.] Remove from heat.
  6. Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don’t stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
  7. Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
  8. Bake in a preheated 375°F oven until meringue browns, 12 to 15 minutes, depending upon your oven.
  9. The size and shape of the baking dish are important. If you don’t have a 9″ x 9″ baking dish, you really should. It’s a handy size to have. You can get this baking dish from Amazon by clicking here. I’ve made this banana pudding in a round casserole dish, and it just doesn’t turn out as well. Another thing to wonder about.

This recipe makes 6 or 8 servings, and you can count on people asking for seconds. Any leftovers should be covered and refrigerated. And, yes, it’s hard to cover anything with a meringue top and anyway, banana pudding is not as attractive after it has been refrigerated. But it’s still just as delicious.

Give this old favorite a try.

Banana Pudding Baking Tip
The size and shape of the baking dish are important.

If you don’t have a 9″ x 9″ baking dish, you really should. It’s a handy size to have. I’ve made this banana pudding in a round casserole dish, and it just doesn’t turn out as well.

This is for you, Beckmank! Your grandmother was correct!

Advertisements
4 Comments
  1. July 10, 2012 7:47 pm

    Thanks for the from scratch banana pudding recipe!! I will definitely give this one a try. Paula Dean, look out! 😉

  2. July 10, 2012 7:49 pm

    Forgot to ask – Have you tried subbing the Chessmen cookies for the vanilla wafers?

    • July 10, 2012 8:14 pm

      I have not, but the next time I make banana pudding, I will use the much-loved Chessmen!

  3. July 10, 2012 7:53 pm

    Reblogged this on beckmank's Favorite Recipes and commented:
    OK…T Hollis has stepped up to the plate and posted a made-from-scratch banana pudding in retaliation to Paula Dean’s instant version. Let’s take up the challenge and make it from scratch! If you feel so inclined, try subbing the Chessmen cookies for the vanilla wafers. 🙂

Comments are closed.

%d bloggers like this: