Best Banana Pudding

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"THE BEST recipe for banana pudding, I could devour the whole pan myself just give it a try and see for yourself! I've made this with the egg white meringue and with sweetened whipped cream, both ways are great but I think I prefer the whipped cream better and it's much easier, I sprinkled toasted coconut over the top of the whipped cream :)"

Original is 7 servings


  • Serving Size: 1 (233.5 g)
  • Calories 408.8
  • Total Fat - 13.1 g
  • Saturated Fat - 7 g
  • Cholesterol - 168.7 mg
  • Sodium - 185.7 mg
  • Total Carbohydrate - 55.9 g
  • Dietary Fiber - 1.6 g
  • Sugars - 43.2 g
  • Protein - 8.1 g
  • Calcium - 111.6 mg
  • Iron - 0.9 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.

Step 2

In a saucepan, whisk together 3/4 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in half and half. Cook stirring until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla and banana extract.

Step 3

Preheat the oven to 425 degrees F.

Step 4

Spread a thin layer of the pudding in bottom of a 1 1/2-quart pan.

Step 5

Sprinkle a layer of crushed wafers on top of the pudding. Arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafer crumbs, bananas and pudding, ending with a layer of the pudding on the top.

Step 6

To make the meringue, beat the reserved egg whites with 1/8 teaspoon of salt until whites are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.

Step 7

With a butter knife or small spatula, spread the meringue over the pudding (making sure to spread right to the edges of the pan) making a few decorative peaks on top. Bake until the meringue is lightly browned, 5 minutes.

Step 8

Serve right away or refrigerate until ready to serve.


  • A 1 1/2-quart pan or casserole dish

3 Reviews


I doubled the recipe to feed a crowd. We loved it!


review by:
(18 Nov 2019)


Followed the recipe and had no problems at all. I just used a smaller casserole dish. Topped with lots of whipped cream, it pleased our pallets for sure!! We loved it and it will be made again in the future.


review by:
(23 Nov 2018)


Well as soon as I saw this recipe I had to make it right away for my Sunday family dinner, I took advantage of a half-price sale on bananas so I have a ton of them to use up ASAP! The filling is delicious but it does not make a lot so I had to make a second recipe of it, also mixing all ingredients in the saucepan together is not the best idea because you will get small lumps so I made a slurry of flour and milk, using 3 yolks along with one whole egg is a great idea, the yolks give the pudding a rich flavor, nice texture and a light yellow color. I also used 7 medium bananas because 3 or 4 bananas does not really give thick layers. I topped it with sweetened whipped cream which must be added when the pudding is completely cool, so if you are using the whipped cream make sure to refrigerate the banana pudding until completely cold, also I used crushed graham wafers. All in all after a few ingredient increases this is a fantastic recipe (the filling alone is absolutely to- die-for and I had some left over after I made the second batch and you can bet it will be gone in no time LOL!). I am going to make this again with the same adjustments, it's a great recipe, thanks! (My photo coming soon)


review by:
(16 Mar 2014)

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