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Banana Pudding

  • Serves 12.

Submitted by Bill Ware


  • 1/2 C cornstarch
  • 1/2 gal whole milk
  • 1 stick margarine or butter
  • 3/4 C granulated sugar
  • 6 extra-large eggs
  • 1 tsp vanilla flavoring
  • 8 bananas
  • 1 lb vanilla wafers
  • Meringue
  • 6 egg whites
  • 1 tsp cream of tartar
  • 1/4 C sugar


To make custard, blend cornstarch with 2 cups of milk until smooth in a pan. In steam kettle or double-boiler, pour remaining milk, margarine, and sugar. Whisk together and heat until milk is hot and margarine has melted, whisking occasionally. Slowly whisk in eggs one at a time, and then the cornstarch slurry. Stir constantly to avoid lumps and keep at medium heat until reaching desired pourable consistency. Blend in vanilla flavoring. Remove from heat and set aside.

To make meringue, whip egg whites and cream of tartar until foamy; add sugar a tablespoon at a time to dissolve, then whip until stiff peaks form.

Spray 9″ x 13″ glass baking dish with no-stick cooking spray. Pour quart of custard in bottom of pan, slice 4 bananas over layer, then add half the wafers. Cover with another quart of custard, then add another layer of 4 sliced bananas and rest of wafers, covered again by custard as needed. Top pan with meringue (should be 2″ to 3″ thick and fluffy) and place in 400-degree oven for 4 to 6 minutes until golden brown. Serve warm.

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