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Bobby’s Not My Mama’s Banana Pudding

By Bobby Deen

Featured in:

From Mama's Table to Mine

Difficulty: Medium

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 10


  • 2½ cups 1% milk
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 2 large eggs
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract
  • 3 medium ripe bananas, sliced
  • 35 reduced-fat vanilla wafers
  • ¾ cup fat-free whipped topping (or use light; optional), thawed, for serving


In a medium saucepan, combine the milk and ¼ cup of the sugar over medium-high heat. Bring to a simmer, but do not boil.

In a medium bowl, whisk together the remaining ¼ cup sugar, the cornstarch, eggs, and salt. Whisking constantly, slowly pour the hot milk mixture into the cold mixture. Return the mixture to the saucepan. Cook gently over medium-low heat, stirring constantly, until it is thick and bubbly. Again, be sure not to let the mixture come to a boil. Remove from the heat and stir in the butter and vanilla. Cool completely to room temperature, then chill, covered with plastic wrap, for 1 hour or overnight.

In a 9-inch square baking pan, alternate the pudding, bananas, and wafers, beginning with pudding and ending with pudding. Serve with dollops of whipped topping, if you like.


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