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Banana Pudding

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“This is banana pudding the way my Mother taught me to make it. One of the two best compliments I've ever had on it came from Daddy. He said, "This tastes just like your Mother's." The other comes from my grandson, Joshua who simply smiles and eats, and eats, and eats! Enjoy!”
1 large pudding

Ingredients Nutrition


  1. Separate egg yokes and whites (discard whites or use for something else). Add the vanilla and magarine to the egg yokes. Beat and set aside.
  2. Mix sugar, flour, and salt together thoroughly in medium saucepan. Slowly add milk, a little at a time, stirring to prevent lumps. Turn burner to medium heat and stir constantly until smooth and somewhat thick. (Pudding will thicken some while cooling).
  3. Remove from heat and pour small amount into bowl with egg mixture, stirring while you add the hot pudding. Then add that mixture back into the hot pudding, stirring well.
  4. Let pudding cool in pan for 15 minutes, stirring one time about half way through cooling. While it's cooling layer large bowl with vanilla wafers and place a layer of sliced bananas on top of wafers. After the 15 minutes, pour 1/2 of pudding over banana and wafer layer; repeat layer of wafer and banana then pour remainder of pudding over that. Top with a layer of sliced bananas with wafers on top this time. Chill and serve.
  5. NOTE: I always tend to not scrape the pan real clean in order to make some 'Banana Bites' for the grandkids and adults alike. There are always a few extra wafers. Place a slice of banana on a wafer and top with a dollop of pudding -- presto 'Banana Bites' to tempt the tastebuds for pudding later.

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