“This from scratch banana pudding recipe is from a cookbook called Dining with Pioneers. This book has been well used in my house, so much so that most of the recipes I have transfered to recipe cards because the pages and book itself have become tattered with use.”
READY IN:
2hrs 20mins
YIELD:
1 9X13 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sugar, flour and salt in saucepan; Stir in milk and cook over medium heat until thick. (Be careful not to scortch pan).
  2. Beat egg yolks, temper egg yolks by adding two tbsp of hot mixture to yolks then yolks to hot mixture.
  3. Cook for 5 minutes; remove from heat, stir in vanilla.
  4. In a 9x13 pan place a single layer of vanilla wafers on the bottom of the dish and up the sides.
  5. Place banana slices over cookies, top with pudding and chill in refrigerator.
  6. Before serving top with real whip cream. (Some people prefer meringue or cool whip which is fine but I think a 1/2 pt of heavy whip cream beat with 2 tbsp of sugar is the icing on the pudding).

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