Banana Pudding

Banana Pudding


  • 3/4 cup granulated sugar, divided
  • 1/3 cup all-purpose flour
  • dash salt
  • 4 eggs, separated, at room temperature
  • 2 cups milk
  • 1/2 teaspoon vanilla extract
  • 35 to 45 vanilla wafers
  • 5 to 6 medium-size bananas, fully ripe, sliced
  • Reserve 1 banana and 10 to 12 vanilla wafers for garnish


Makes 16 1/2-cup servings. Combine 1/2 cup sugar, flour and salt in the top of a double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla extract. Spread small amount of custard on the bottom of a 1 1/2-quart casserole; cover with a layer of vanilla wafers, top with a layer of sliced bananas. Pour about 1/3 of the custard over bananas. Continue to layer vanilla wafers, bananas and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges. Bake at 425 degrees F for 5 minutes or until delicately browned. Cool slightly or chill. Just before serving, garnish with banana slices, then vanilla wafers upright around the edge of the dish.

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