• Cooking Time: 30
  • Servings: 6
  • Preparation Time: 15


  • 1 c. sugar
  • 1/3 c. cornstarch
  • 3/4 t. salt
  • 3 c. whole milk
  • 3 large eggs, separated
  • 11/2 t. vanilla extract
  • 16 large vanilla wafers
  • 3 large ripe bananas


  • Preheat oven to 400 degrees.
  • In the top part of a double boiler, mix 2/3 c. sugar, cornstarch, milk and salt.
  • Over boiling water, cook, stirring, until thickened.
  • Cover and cook on low, stirring occasionally.
  • Add slowly to egg yolks, stirring constantly.
  • Cook on low for 2 minutes.
  • Add vanilla.
  • Arrange alternate layers of wafers, banana slices, and pudding in 1 1/2 quart casserole, ending with pudding.
  • Beat egg whites until foamy.
  • Add sugar gradually, beating until stiff.
  • Arrange egg white mixture on top of pudding.
  • Bake until lightly golden, about 5 minutes.


My mother had quite a sweet tooth, and banana pudding was one of her favorite desserts. I remember her making this all throughout my childhood. Yummy!

Categories: Pudding 

Author Credit: Bettye Raymo

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