Old Fashioned Banana Pudding

Old Fashioned Banana Pudding

  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk (NOT skim)
  • 4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)
  • 1 box vanilla wafers
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Butter (not margarine)
  • 4 Egg yolks (Large eggs or better)


  • 5 egg whites, room temperature
  • 6 tablespoons sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 375°F.
  • Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.
  • Combine sugar, flour and salt in a bowl, and mix well. Set aside.
  • In a heavy saucepan, beat the egg yolks well.
  • Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly.
  • Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir.
  • Keep boiling and stirring until mixture reaches a nice pudding consistency. Make sure you don’t scorch the pudding.
  • Remove from heat.
  • Place a layer of banana slices on top of the vanilla wafers.
  • Pour half of the pudding over the banana layer.
  • Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
  • Beat the egg whites at high speed until they form soft peaks.
  • Add the cream of tartar.
  • At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form.
  • Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
  • Bake until meringue browns, 12 to 15 minutes.

About gcw

Grandparent, Christian, retired computer guy, publisher of USWildflowers.com.
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