Banana Pudding

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Recipe Courtesy of

54321 Based on 21 Reviews

Servings: 8-10 servings
Prep Time: 30 min
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

1   (12-ounce box) vanilla wafers
3   medium bananas, sliced
2 ounce (1/2 stick) butter
1 teaspoon vanilla extract
3 cup milk
4   egg yolks
2 tablespoon cornstarch
3/4 cup sugar

For the meringue topping, optional:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

Directions

Mix together sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens—do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.

For the meringue topping, if using:

Preheat oven to 350 degrees. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.

Show: Paula's Party Episode: Decades/Savannah Country cookbook/Jul/Aug 2008 issue/Paula's Best Dishes
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Reader Comments:

54321

I used evaporated milk. It is richer that way. (:

By FaerieDust on November 29, 2012

54321

a big hit at the family Easter gathering....especially because it was still warm! did the double boiler & it took a long time, but i did let it cook until it began to thicken(and i used 2% milk).. next time i will try a regular sauce pan.

By joan on April 08, 2012

54321

NOW your talking sister, sounds EXACTLY like what my Mother and Grandmother made, I'm makin this one! Old fashioned, buy NEVER "out of style", way tooo good for that! Thanks for this one! Yum Yum. . .

By k kelton on February 28, 2012

21321

The pudding taste great; however, the pudding is soupy and did not get stiff. What should be done differently to make the pudding set?

By LaTrese Kinney on January 15, 2012

54321

Paula Deen has some of the best recipes. I have tried several of them and they turned out great. Hope that she continues withgreat recipes

By KAREN LATTIMORE on January 06, 2012

54321

Carole, it should be baked at 350 degrees. This recipe has been corrected.

By Jonathan Able on August 26, 2011

54321

What is the Bake degrees?

By Carole on August 11, 2011

54321

I was recently in Savannah Georgia at Paula's restraunt, I had the most wonderful time and need I tell you the food was over the top! To start off with they bring you a hoe cake topped with a homemade cheese biscuit. Let me tell you I could have had ten more "Hoe Cakes" and a big glass of milk and nothing more! I was in food heaven! Needless to say I was in a food coma when we left her place. The service was graet our waiter was every so polite and gracious. I can't wait to go back! Thanks Laurie Burger Waterford Mich

By Laurie Burger on January 23, 2011

54321

I absolutely love your food its good and very comforting and I absolutely love your banana pudding it is to die for I could eat it everyday if I could! I can't wait to go to your restraurant for the first time! I gonna try your collard greens considering I have never tried them they might as well be yours. Hope I can see you and hopefully get your autograph! Sincerely, Katelyn

By Katelyn on January 22, 2011

54321

My mom use o make it this way and then she found a recipe for microwave banana pudding and it taste just like the kind she did on the stovetop! I don't make it any other way now!

By Melissa Reinhardt on January 07, 2011

54321

I have discovered that the recipe doesnt divide the sugar for the pudding and the meringue...use only 1/2 cup of sugar in the pudding and reserve 1/4 cup for the meringue(its not specified this way in the recipe but after making 2 batches of soupy banana pudding you'll listen)..the recipe other than that minor mishap is wonderful and very easy to use!!!!

By Chivon Wolfe on December 24, 2010

54321

My grandma made pudding this way and I had written it down but lost it. Found this very same recipe here, made it and my family now thinks I am the best cook ever. I love you Paula. Your recipes are tried and true. Will not watch any one else on TV.

By Anonymous on October 12, 2010

54321

By Anonymous on June 18, 2010

54321

This is the best recipe ever. My mom has made a good choice.

By Anonymous on June 11, 2010

54321

WOW!!! LOVE IT LOVE IT LOVE IT.. on a scale of easy to hard I would say that this was easy. Can't wait to let the people at church try it out. Paula you did it again. The wait on the pudding is well worth it!

By Haneymom on March 20, 2010

21321

Well it looked good and smelled good but never did thicken up... Same as the other person who had this problem... I used Whole milk and real butter... either too much milk or too little corn starch in the recipe

By Anonymous on February 25, 2010

54321

Be patient when thickening your pudding, and use whole milk for the thickest pudding. This is a tried and true wonderful southern recipe.

By Anonymous on December 11, 2009

21321

This was terrible. Never did thicken while on the stove or when cooled. It had good flavor but it was like soup, big time! Was there a typo in asking for 3 cups of milk?

By Anonymous on December 11, 2009

54321

this was the best banana pudding, i have ever had hats off to you.

By Anonymous on November 21, 2009

54321

absolutely the best thing your tongue will ever experience.

By GRIT on September 23, 2009

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