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Banana Pudding

A homemade, custard-based banana pudding...from scratch
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 4 People

Equipment

  • 1 Medium - Large sauce pan
  • 1 Whisk
  • 1 Rolling Pin Used to smash vanilla wafers
  • 1 Small mixing bowl
  • 1 Medium mixing bowl Used for final pudding, use decorative dish if you desire.

Ingredients
  

  • 2 c Milk It's better with 2% or greater fat content
  • ⅓ c Flour
  • ½-¾ c Sugar
  • 1 pinch Salt
  • 2 Eggs Whip/beat before adding
  • 1 tsp Vanilla
  • 4-5 Bananas Sliced no larger then ¼ inch. Amount of banana depends on your preference.
  • 1 box Vanilla Wafers Crushed

Instructions
 

Preparation

  • Open package of Vanilla Wafers to let air escape. Close the top and hold with your hand while smashing the vanilla wafers into little pieces. Set aside.
  • Mix flour, sugar and salt in a small mixing bowl and set aside.
  • Whip or beat the two eggs and set aside.

Cooking

  • Heat milk in a medium sauce pan over medium to medium high heat until near bubbling.
  • Add the the flour mixture a little at a time while stirring constantly with the whisk.
  • Add the eggs, a little at a time, while stirring constantly. Be sure to scrape the bottom of the pan as this will be the first place that the pudding starts to solidify.
    Stir until the pudding is fairly thick.
  • Remove pan from heat and mix in vanilla.

Assembly

  • Add a small layer of crushed vanilla wafers to the bottom of the medium bowl.
  • Add slices of banana as if you were making a pepperoni pizza.
  • Add a layer of pudding mixture to cover the bananas and wafer
  • Repeat layers and end with a layer of pudding with wafer crumbs on top (No bananas)
  • While it can be eaten warm, I would recommend putting it in the fridge for several hours or overnight.

Notes

Favorite Recipes of Home Economics Teachers, Favorite Recipes Press, Inc.
Keyword Banana, Dessert, Pudding