Memaw’s Banana Pudding

Creamy and rich, this homemade banana pudding recipe is so easy. Layer it in a trifle bowl for a pretty presentation


3 cups whole milk

2 cups half-and-half cream

6 large egg yolks

1-1/2 cups sugar

1/2 cup cornstarch

3 tbsp butter

2 tsp vanilla extract

12 ounces vanilla wafers

4 medium bananas,

12 ounces frozen whipped topping

Caramel sundae syrup


In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.

Line bottom of a 3-qt. trifle or other glass bowl with half of the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Alternatively, layer the vanilla wafers, banana slices and pudding among twelve 10-12-oz. serving glasses. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. If desired, serve with caramel syrup.


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