Banana Pudding

Total Time:
40 min
Prep:
15 min
Inactive:
15 min
Cook:
10 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 3 cups milk
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 2 ounces (1/2 stick) butter
  • 3 medium bananas, sliced
  • 1 (12-ounce box) vanilla wafers
  • For the meringue topping, optional:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar
Directions
Watch how to make this recipe For the meringue topping, optional:

Mix together sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens--do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.

For the meringue topping, if using:

Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.


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3.6 113
When I tried to make this recipe the pudding itself was too soupy that I had to throw it away. Luckily, I've found a better recipe to make banana pudding and I should've read the reviews first before attempting to make this banana pudding. item not reviewed by moderator and published
I like this recipe. Thanks Daisy item not reviewed by moderator and published
I grew up on the old fashion fashioned cooking ways..a dash of this & a pinch of that, and started cooking by age 8. I am 62 years old now so I've had many years experience. The old fashioned, take all day or waiting on the kitchen fairy recipes are grand, however you can get the same results with some very simple shortcuts. My recipe calls for a box of vanilla wafers, a box of vanilla pudding [banana if you love the taste of banana] Prepare your pudding and set aside to cool. Layer your sliced bananas and vanilla wafers until they've reached about 2 inches from the top of the pan and then slowly pour the pudding evenly over the layers of bananas and wafers; giving time for the pudding to slide in between the layers. Top off with meringue spreading it evenly on top. Not flat; use your spoon to create tips. Bake as usual until meringue presents a golden brown. Another great idea is to sprinkle with coconut before adding the meringue. Nothing better than banana-coconut :o) item not reviewed by moderator and published
I saw the problem immediately when I read all the ingredients needed to make this recipe, it didn't list flour. Most banana pudding recipes call for flour, I didn't waste my time trying to make this recipe. item not reviewed by moderator and published
Save yourself a headache and do NOT make this! It is so confusing, there must be something wrong with the ingredients- some people said to add extra cornstarch, I tried that and it still didn't turn out right. I had to stir for at least 30 minutes for it to thicken. It tastes OK, but I've had better.. Find a better recipe with better directions! I'm going to try a new one tomorrow. item not reviewed by moderator and published
Not bad at all. item not reviewed by moderator and published
So good, though the pudding has to come to a boil to activate the cornstarch before assembly. item not reviewed by moderator and published
I am appalled that this recipe is rated 4 stars with so many reviewers! There is nothing right about it. I saw Paula Deen and assumed since it was a four star it would be good. Once you get past the glaring typos...The Cornstarch is half what it needs to be which I found out once I read the reviews (as the recipe was failing me) The cooking method is wrong...it won't set up in a double boiler. It's sickly sweet. And why would you use 4 egg yolks and three egg whites in one recipe...that 's just stupid! I tried ten ways to salvage this dessert and I can be added to the list of people who are throwing it in the trash! Everyone gives it a good rating and then explains how to fix it. Find another recipe! Banana pudding isn't actually that hard. Wish I knew what recipe I used last time. Run away! Why can't we give zero stars? item not reviewed by moderator and published
I don't get the 4 star overall rating for a poorly written/executed recipe that requires major modifications from how it appears here. Thanks to those who have offered fixes. Move on from Paula Dean...wow. item not reviewed by moderator and published
Recipe says "For the Meringue Topping (optional) where it should say, "For the Pudding" item not reviewed by moderator and published
great i thought it would be hard because i never made meringue or banana pudding item not reviewed by moderator and published
Just like my mom used to make. I was worried about it being soupy but she said it should be so that it soaks into the wafers. I will add more cornstarch though to make it a little thicker. item not reviewed by moderator and published
Lordy, Lordy ...... it looked better than it tasted. I even doubled the amount of cornstarch and it was still soupy. OK, maybe not as soupy as it would have been if I did not double the amount of cornstartch. lol. And it got sweeter each day. I finally had to dump it. (I rarely dump food!) item not reviewed by moderator and published
This was my first time ever making banana pudding and it was a success! I did read the reviews before I decided to use this recipe, overall I chose this recipe because it seem simple but tasty. So I did what a lot of people here recommended and double the cornstarch and I also used lactose free milk and it was delicious! I also cooked this on the stove top, first from medium high then to low heat until it thickens, which takes about 5-10 minutes. It was great!! item not reviewed by moderator and published
This would have been great had I read more than the first few reviews. I doubled the cornstarch like others recommended, warmed it slowly on the stove in a pot until it looked thick... but it still turned out too soupy. I think if I had of brought it to a slow boil and cooked it longer, it probably would have come out thicker. The recipe needs to state to bring it to a slow boil until pudding consistency. Now I have this huge banana soup dessert that I cant bring to my family gathering today. What a waste. Luckily I have boys that will eat anything. I might try the recipe again at some point, but Ive found other recipes out there that are easier and just as good, and dont leave out important details in the recipe. Sheesh! item not reviewed by moderator and published
the trick to thickening is not to use a double boiler. thickens right up on the stovetop. item not reviewed by moderator and published
Okay, my 2cents worth. I followed the recipe but cooked directly on the stove top. I treated this recipe like making creme brulee (thank you Chef Travis, low to medium heat. It did take twice as long eventually thickening up. Heavy cream in place of milk and using less than 1/2 cup sugar would solve that problem right off. The taste is there... item not reviewed by moderator and published
HOW TO MAKE THIS RECIPE WORK: I prepared this recipe as is and all I had after 40 mins. was 40 mins of my life I'd never get back and vanilla custard soup. I put that batch to the side and tried again, same result. I then decided to read some reviews (I really should do this before I start cooking and discovered that others had the same issue. I quickly ran back to my soup and doubled the cornstarch. Still soup. I then decided to put both batches and back on the stove, but this time I ditched the double boiler. Voila! Within minutes I had wonderfully think custard. My advice: double the cornstarch and ditch the double broiler from the start. It tastes delish! This recipe, as is, is definitely not going to work though! item not reviewed by moderator and published
Taste was really good but I had to add more cornstarch to thicken the pudding. And I think I could use more pudding in this recipe. I also substituted graham crackers instead of Nilla Wafers! Banana Soup is what this recipe is. Sorry, something is wrong with the measurements here. item not reviewed by moderator and published
Like many others, my custard came out runny! I was very disappointed. Looks like I'll have to keep looking for a custard recipe I can use. item not reviewed by moderator and published
The custard was a little tricky. The first one I made came out a little lumpy because I had to add cornstarch. I made it again a few weeks later and used whole milk with double the cornstarch and it came out perfect! I had perfect creamy custard in less than 20 minutes. item not reviewed by moderator and published
I have to agree with some of the other raters. The custard never thicken for me. I think less milk and more cornstarch will do the trick. I've made the 'not yo mama banana pudding' and that was a hit!! But this time I wanted to make it from scratch...i'll have to tweak the ingredients a bit and see what happens this second go round. Excuse me as I throw this banana pudding (soup away, sad day :( item not reviewed by moderator and published
Banana pudding like mom makes! The custard is the hardest part, but that's what makes it so good. item not reviewed by moderator and published
I had to make two, my brother ate one and my sister ate the other. It was EXCELLENT. I only made one adjustment. For my brother I used one cup of condensed milk and the rest regular. For my sister who has lactose challenges, I used lactaid milk and it still turned out great. Thanks Paula. I will make this often. item not reviewed by moderator and published
I like the recipe and get rave reviews, but I double the custard and don't bother with the double boiler. Use half and half instead of milk for even richer custard. item not reviewed by moderator and published
The bananas are the best part of the pudding. the proportion of the bananas is just right. My grand kids love them. I can get my grand kids to eat lot more fresh fruit also. item not reviewed by moderator and published
I will never make this pudding again. My double boiler is ruined from being on high heat for 4 hours. The stupid thing takes FOREVER to thicken and then there was enough pudding to smear on a piece of toast. I tried again...same results. I'm taking this for Thanksgiving and there are bananas, cookies and a pretty meringue. My legs are so sore from standing all morning that I think I'll cry. Dang. item not reviewed by moderator and published
I followed the recipe, except I used a regular pot over the stove. It came out perfect and everyone loved it. I added the milk slowly and my custard thicked up. I baked it at 350 degrees for 12 minutes and it all came out just like the picture. I will make this again for my family. item not reviewed by moderator and published
On first try I had no luck, using a double boiler, getting the pudding to thicken. Second try more than doubled the cornstarch, and used a risotto pan..Much better. The first batch was like banana, 'Nilla wafer soup... item not reviewed by moderator and published
Fabulous!!! I have been searching for years for a recipe similar to my Mom's--with baked meringue on top! Found it---I cried it was just like Mom's --go figure she was a gal from Georgia too!! Thanks Paula item not reviewed by moderator and published
This was a hit it did not last 4 hours at my house. If you did not like this you did something wrong or your taste buds were out of order item not reviewed by moderator and published
I am a novice at cooking and will have to say Paula's Banana Pudding recipe was OUTSTANDING!!!!! I received so many compliments!! I did tweak the recipe a bit I added 2 more spoons of corn starch and cooked it on a Paula Dean Skillet instead but you much watch and keep stirring until it thickens. Your family will LOVE THIS THANKS PAULA I look forward to more of your recipes, item not reviewed by moderator and published
Thank God for the pies I purchased because this banana pudding would've ruined my Thanksgiving! I should have paid more attention to the reviews about adding more cornstarch or decreasing the amount of milk. It never thickened so I threw it away. item not reviewed by moderator and published
I wish I had read more than the first 3 reviews before making this. I used this recipe to make banana cream pie (layer custard and bananas in a baked pie crust and had to rethicken it. Increase the cornstarch to 5 TBSP and it works. Cornstarch doesn't thicken until it boils so make sure to bring the milk, sugar, cornstarch mixture to a boil before tempering the eggs. The flavor is really good and once I got the consistency correct, it worked out really well. It will cook in 10 minutes if you cook the milk mixture over direct heat, increase the heat to medium.medium-high, and whisk it the entire time. Great workout for your forearm. Using the increased cornstarch, I'll make this again. item not reviewed by moderator and published
This banana pudding is absolutely perfect!!!! It was my first time making it from scratch and the family LOVED it!!! Thanks Paula Deen you are awesome!!!!! item not reviewed by moderator and published
first time i made it; it was amazing!!!!!!!!!!! thanks soooo much Paula Dean you rock!!!!!1 item not reviewed by moderator and published
I follow this recipe exactly, this was my first time making it my fiance love banana pudding any way it came out wonderful Thank you so much Paula I watch and love your show.And this is like the third recipe I followed from you PERFECT O!!!!!! item not reviewed by moderator and published
It is great for tripple dates ! item not reviewed by moderator and published
I read all of the past reviews, and up'ed the cornstarch by two tablespoons, and did not use the double broiler. It was WONDERFUL. Gone in about 10 mins. Everyone said that it tasted like the old school banana pudding that their grandmother's made. item not reviewed by moderator and published
This is a wonderful recipe. Nothing was left! They went back for thirds! I can't wait to make it again! item not reviewed by moderator and published
One cup too much milk. I cooked and cooked and finally had to add cornstarch to make this thicken up. I think 2 cups milk would be more like it. item not reviewed by moderator and published
I loved this! Reminded my husband of his childhood in his grandpa's kitchen. One thing I will tell those who are going to make this is double the amount of cornstarch and heat the mixture to a boiling point. The double boiler did not thicken it (not hot enough) so I poured it directly into the pan on low heat until it came to a boil. Came out perfectly! If the pudding is too thick you can always thin it out with milk if need be. I didn't do the meringue, just topped it with cool whip and crushed wafers. Highly recommend this if you have the time to make pudding from scratch. Boxed/instant is ok, but from scratch is stellar. item not reviewed by moderator and published
I love this recipe. It reminds me of the banana pudding my mom had waiting for us after school! item not reviewed by moderator and published
Tastes like the old school banana pudding that I remember from my childhood! item not reviewed by moderator and published
Made this for my Son-in-Laws birthday! The next morning the pudding was gone and he was out running before we were awake! It's a great and easy recipe. I will use it again and again. item not reviewed by moderator and published
This recipe was a hit for my family! I read some of the comments and reviews before i started, and pulled back on some of the milk. I also added 4 tbls. of cornstarch, instead of 2. I also waited for the milk and sugar mixture to boil before adding the yolks and it thickened beautifully! I will definately be making this again. ***READ COMMENTS BEFORE COOKING*** I found these instructions missing some details, but I got it all in the comment section. Great flavor, although I would also double up on everything because the pudding was not sufficient for stacking. Great recipe though(: item not reviewed by moderator and published
I love paula, but I make this recipe twice and it still didn't set, the corn starch amount is incorrect and the recipe needs to be a little more detailed, the flavor was good if I were making a banana smoothie, it's not pudding. item not reviewed by moderator and published
I topped the pudding with whipped cream and crushed wafer cookies to save time. My son started eating it and couldnt stop!! He said it was a solid 10!! He has a very big smile on his face and I will make this again and again to see that sweet smile!!! item not reviewed by moderator and published
pudding was absolutely delish. last post helped quite a bit. i added two egg yolks and cut milk back to 2 and a 1/4 cup. i would cut sugar back to half a cup or less. i used flour instead of cornstarch due to necessity and it worked great. also added a bit of chopped chocolate bar mixed in with nilla wafers as a base in my pie plate. i would just say that it is great to bring to a light simmer. i even brought it to a simmer after the vanilla and banana was added. just need to repeat that the pudding was amazing. item not reviewed by moderator and published
so based on other reviews, when you make this recipe you should 1 double the cornstarch 2 cut back by about a half-1 cup of milk. 3add an extra egg yolk(which isn't too bad since you have to use 4 egg whites for the topping when baking pre-heat to 350 and cook for about 10-12 minutes, but make sure it is completely preheated item not reviewed by moderator and published
OK so I am on my third try with this banana pudding..the directions leave off you must bring to a boiling point! The mixture taste great just wrong consistency:( item not reviewed by moderator and published
This pudding tastes DELICIOUS! I do think it's mis-categorized however. I don't think it should be rated "EASY". It's easy to mess up! item not reviewed by moderator and published
is there any way to make this without the bananas? item not reviewed by moderator and published
I've made this dozens of times, and it's a favorite at my house. There are some catches - the sugar, cornstarch and milk mixture never really does "thicken." But, once you add the eggs it turns into the right consistency. And, in my opnion, you need to double the recipe to have enough pudding to make the layers. But overall, this beats the pants off pudding mix! item not reviewed by moderator and published
just like mom used to make, excelent recipe item not reviewed by moderator and published
there is no part in this recipe about preparation how long do i bake it for and the directions are too complicated it does not give full detail there is a lot missing out, it would be greatly appreciated if this recipe was updated with legitimate information. ~Chris~ item not reviewed by moderator and published
where to begin...1. it does not take 10 minutes for it to be made from scratch pudding. 2. it definitely needs at least 1 more tablespoon of cornstarch. 3. pretty much had to guesstimate the actual amounts of ingredients to make sure it got thick right and in the right amount of time. the whole downside of this dessert is that it took far to long for something that should have taken half the time. It did taste good though not good enough for the time spent on it. pretty much have to be retired and have lots of time on your hands to be able to do this exact recipe. item not reviewed by moderator and published
i haven't tried to make it yet but it really looks good item not reviewed by moderator and published
My hubby enjoyed the banana pudding. First time making the pudding mixture instead of using the box pudding mix. I read the comments about making sure the pudding was thick enough so I did add extra cornstarch. Will make again item not reviewed by moderator and published
I saw the comments so I added the beaten egg yolks to the milk mixture and cooked them together on low heat. Takes about 30 minutes, stirring constantly. Turned out great! Mary C item not reviewed by moderator and published
I'm not really a Bannana Pudding person, but I made it for a group outing. Like everyone else, I had problems with the pudding part, so when I wouldn't thicken I added 2 tablespoons of Jello Pudding Mix and it thickened right up. I also boiled a vanilla bean and scraped the pods into the pudding and added extra flavor. Food Network really should tweak their recipies and add specifics, like how long you bake it for and the temperature. All in all, not bad but I didn't like the texture of the pudding with the bananas once it was cooked. item not reviewed by moderator and published
This pudding is identical to what I make and it is delicious. Everyone who tastes it, loves it. I use 4 egg yolks instead of 3. Even with that, my pudding never thickened up the way I thought it should. So, I just cut my milk and sugar by a little bit and that did the trick. Or you could add a little more cornstarch. item not reviewed by moderator and published
I just finished making this dish. This is the first homemade pudding I've ever made. I used a "makeshift" double boiler and added just a little more cornstarch. I thought it was incredibly easy and the outcome was fabulous! item not reviewed by moderator and published
I had absolutely no problem getting my pudding to thicken...and it tastes very good......good recipe Miss Paula item not reviewed by moderator and published
This recipe was super duper delicious despite the fact that like everyone said it just was not thick enough...After a while we noticed that after we put it into the oven and the topping turned brown that it was still runny and wet. So we left it in the oven for like 30 or 45 mins but it was still the same...the ten minute cook time is way off and the measurement for cornstarch was off also. We recommend that you use double the cornstarch because we put some around the spots that were still runny and it thickened right up so try that but overall it was GREAT!!! item not reviewed by moderator and published
Prior to making this recipe, I looked at some of the former comments. Many of the complaints centered around the pudding not setting up properly or needing to add extra cornstarch in order for the pudding to thicken. So having just completed making the recipe today using the ingredient ratios listed above, the pudding began setting up immediately and the flavor/texture were quite indulgent. I am suspect, however, that the reason other people had difficulty with the pudding "setting" is that the directions do not specify that the mixture must reach a BOILING POINT (even just a slow boil so as not to scald the milk). Everytime I added something, I brought it back to a momentary boiling point. I also used a large sauce pan and a Cuisinart hand-held blender stick to ensure the ingredients remained blended and did not scald. I recommend bringing it to a boil quickly (around medium-high), then backing off immediately to a simmer (medium-low). Good luck! item not reviewed by moderator and published
i have to agree with those who said this didn't turn out very well. even this morning, mine was still soupy. i have a recipe for a 'swedish pudding' and it's similar in nature to this one, but it always always turns out thicker. i am disappointed in this banana pudding recipe. won't be using this one again. . sorry for the sad review. also...i couldn't find anywhere on the recipe the oven temp and how long to keep in the oven. by the way, to the person who said you need to 'stay out of the kitchen' to make this...huh? what's the point in that comment? i have been cooking for a very long time, and come from a family of chefs. this was a disappointing recipe. sorry. item not reviewed by moderator and published
The flavor was wonderful, however the instructions are not clear. To thicken the pudding I added and add'tl tsp of cornstarch and melted the butter first then added 1/4 cup of milk, then sugar with cornstarch. I let the mixture thicken before adding addt'l milk this helped the pudding to thicken. I'll try it again but will double the amounts. This made a small amount when layering. item not reviewed by moderator and published
This was ABSOLUTELY delicious ! However, I also had trouble getting it to thicken like so many other people when using the double boiler. After stirring forever, I switched to a regualr saucepan and this helped a lot. I think it needed more intense heat ( but gradually ) than the double boiler could deliver. I suggest a saucepan , whisk and constant stirring,It does look like it's going to be too runny, but sets up beautifully. And the meringue was yummy on it, so good out of the oven.mmmm The whole family said this one is a KEEPER !! item not reviewed by moderator and published
I was so looking forward to making this recipe. The custard NEVER thickened even after I doubled the cornstarch, and stirred for about 30 mins. The prep time is very misleading. I let it cool for over an hour, stuck it in the refrigerator, and 24 hours later, it's still a watery mess. I am going to the grocery store to get some jello pudding mix. Don't even waste your time trying this recipe. item not reviewed by moderator and published
Wow. I am SO disappointed with his recipe, and I can't IMAGINE Paula Deen actually concocted this monstrosity. I was preparing this disastrous dessert for Christmas eve. Luckily, my guests had other dessert choices, because this banana pudding had to be thrown away. The problem: The sugar/cornstarch/milk mixtures never thickened up. How "thick" is thick Paula? I was stirring the mixture for A WHOLE hour...waiting...and waiting... and waiting... still just as milky. I added more cornstarch to thicken it up, and it was still as watery. I added flour. NOPE! Nothing could thicken this recipe.. I finished the recipe per the instructions...It smelled like soured bananas and then went into the trash, right where the recipe belongs. Waste of money! item not reviewed by moderator and published
I am a "cook" not a "baker" so this was my first time making a custard & it proved more frustrating than I thought it would be for such a simple recipe. (Mastering Gumbo & Paella was easier!) So, as a novice baker, I need to know, about how long do I wait for it to thicken? and how thick is thick before adding the eggs? and how much custard do I put in the eggs to temper them, because apparently it was not enough & after spending over a half hour stirring to wait for the custard to thicken it is pretty disheartening to watch as small globs begin to form after adding the egg yolks. It tastes good, and hopefully the other ingredients will mask the texture of the custard. but I had to check other recipes to get the missing critical information. A few more pointers would have helped. So, I'll go back to my other preferred Food Network cooks.... Oh, well. item not reviewed by moderator and published
This definitely took longer than the recommended time, but it is very tasty! I may try bringing the custard to a simmer next time like some reviewers have recommended, but I was concerned about scorching. It took the custard about 35 minutes to thicken on medium-low. item not reviewed by moderator and published
First time I made this, it wouldn't thicken, so I added more cornstarch dissolved in cold water. I didn't have the vanilla wafers in the house, so I left them out. Next time, I will use a bit less sugar. Nonetheless, this was a crowd pleaser! item not reviewed by moderator and published
Great recipe!! My husband and I both loved it!! item not reviewed by moderator and published
If you are short on time, I recommend that you don't use the double boiler method. Just be certain to watch it carefully. The amount of preparation time is misleading, but the sugar and cornstarch will eventually thicken. Definitely the best Banana Pudding recipe I've ever made! Another winning recipe from Paula D! item not reviewed by moderator and published
This is a great recipe ... I will make this again ... item not reviewed by moderator and published
I've been making banana pudding for about 40 years now. The flavor of this recipe is superior to the classic Nilla vanilla wafer recipe, but the consistency is entirely too runny. I do intend to use this recipe again but will probably double the amount of cornstarch and try to allow it to cook longer and more slowly. item not reviewed by moderator and published
As mentioned by another commenter earlier, if you can't do this recipe, you need to stay out of the kitchen. The custard looks like it is going to be too runny, but once you add the eggs, then the vanilla, then the butter, and let it sit for about 30 min - 1 hr. It has always comes out perfect for me every time, including the first time. Once someone tastes it, they ask for the recipe or ask me to make them more. Very easy recipe. You just need patience. Also, the amount of heat depends on the pot you're using. I have a thinner pot that I cook on 4 (electric stove) and a thicker pot that uses 5. I've never used a double boiler. A wisk is the best thing to use when stirring. Good luck! item not reviewed by moderator and published
My first attempt at banana pudding, and I couldn't stop eating it. I cooked the pudding over medium low heat (not in a double boiler), stirring constantly, and though it took quite a while to thicken, it turned out fine. I made the mistake of using generic VAnilla wafers, which were a little too cake-like. They stood up too well to the pudding, and I wished they were more soaked and better incorporated into the dish as a whole. So, spring for the brand name and wait out the pudding! item not reviewed by moderator and published
The receipe definitely takes longer than it says. After reading reviews, I added about a tablespoon more of cornstarch. Mixed together in a saucepan over medium to medium high heat. It will take about 15 minutes to get a little thick. Make sure to keep stirring so the bottom doesn't scorch. item not reviewed by moderator and published
This was way too thin for pudding! What a waste of time and money! Another recipe I have uses the same ingredients but adds a little flour and that worked much better. item not reviewed by moderator and published
The best way to correct this recipe is change the amount of cornstarch. That's the problem here. I would recommend using a minimum of 1/4c. cornstarch. That should do it! item not reviewed by moderator and published
I love this recpie it wasn't to hard and not alot of work, it make take longer than it said but if is worth every second of it . If you can't do this recipe you need to stay out of the KITCHEN! item not reviewed by moderator and published
Ok the truth about this recipe. If you think the pudding makes banana pudding, then you'll have to figure out how to make this thicker. It was way to thin. So I tried to make another batch, cooked forever (about 40 minutes) still not thickened. I gave up on this recipe. Thicken this up and it may be well worth it but as the recipe stands it's to thin. item not reviewed by moderator and published
Creamy and delicious, This recipe as well as the others I have tried is fantastic. Never a disapoinjtment. item not reviewed by moderator and published
Maybe the consistency is a little soft but I thought it was perfect for this use. The flavor is perfectly balanced too. I added one layer of sliced strawberries and one of bananas and real whipped cream instead of meringue with chocolate shavings on top. OMG!! YUM!! Served at a small dinner party and there wasn't a drop left ! ! item not reviewed by moderator and published
This recipe did take MUCH longer than the estimated cooking time, but with a little patience and reading the helpful reviews the pudding did thinken. And the final results were okay being my first time cooking this dish. item not reviewed by moderator and published
My 12 year old daughter made this for her fathers birthday a few weeks ago. It was absolutely delicious! She made it by herself while i kept an eye on her to make sure everything was ok. It was really easy and fun. item not reviewed by moderator and published
The key to this recipe is to go slowly. Slowly add milk, and then slowly heat while stirring constantly. I didn't use a double boiler. Get your milk all added. Then, bring it up to a light simmer, and it will be plenty thick. But do it SLOWLY. And then, add about a ladle full to your egg yolks, whisking contstantly. I when I added that mixture back into the pot, I ran it through a fine strainer. I stirred, watch the bottom, right over medium heat, and let it simmer another two or so minutes. Pour it back through the sieve into a bowl, then add the butter/flavoring. You can use a lot to jazz the flavor up - rum is great, lots of things. It only takes about 15 minutes to make the actual pudding that way, and it tastes really good. item not reviewed by moderator and published
Food Network - You should remove this recipe from your website. It does NOT thicken up and definitely does not take 10 minutes to make. I tried twice with the recipe and it did not thicken up at all. Please, either correct or remove this from your site! item not reviewed by moderator and published
Doesn't Paula have a proof reader? This recipe makes pudding soup in about 1 hour. In "The Lady & Sons" she writes this same recipe with 3 Tbs. flour (no cornstarch) and only 2 cups milk. She uses a 9" X 13" pan and actually gives the oven temperature at 350. You still get a runny pudding and not enough of it to hold the bananas and wafers together. If you want to make a great Banana Pudding you must go to Fannie Flagg's "Whistle Stop Cafe Cookbook". I'm sorry I wanted to try something different. Now, I'm suspicious of all Paula's recipes. item not reviewed by moderator and published
I agree with the previous post, it just takes longer than the recipe states. About 15 min on medium to medium high. I also skipped the topping and added a tsp of banana extract to the custard. Can't wait to make it again with the kids. item not reviewed by moderator and published
The recipe is really great! She just doesnt tell you to bring the custard mix to a boil for about 2 minutes - thats why it isnt thickening. You dont need to adjust the ingredients! We did not use a double boiler and it worked just fine. item not reviewed by moderator and published
The proportions are off. You need to add more corn starch and less milk. It also takes more than 10 minutes. item not reviewed by moderator and published
I had trouble with this recipe. The pudding never thickened -- I recommend increasing the corn starch to 3 TB and possibly decreasing the milk. item not reviewed by moderator and published
This recipe is great! This is a must-cook! Trust me, it's worth the work. item not reviewed by moderator and published
Paula's recipe is great; just like my Mother's recipe. Also, patience is the key to make all the ingredients come together for a fine dessert. Thank you Paula! item not reviewed by moderator and published
It tasted good once I got the custard to thicken, but it took much longer than I expected and I had to add another tablespoon and a half to get it to the thickness I wanted. In the end, my kids really enjoyed it. item not reviewed by moderator and published
I cooked the pudding for quite some time in a double boiler and it did not thicken the way I am used to. Great flavor but very dissappointed in the consistency. Perhaps less milk or more cornstarch. item not reviewed by moderator and published
I disagree that vanilla pudding yields the same results as homemade pudding. I've tried both and it's worth it to make your own pudding. The taste is superior to me. item not reviewed by moderator and published
So you know how to make box banana pudding in a slow cooker? Thanks! item not reviewed by moderator and published
This recipe uses cornstarch, instead of flour. Flour isn't necessary. item not reviewed by moderator and published
Traditionally, banana pudding uses yolks. The meringue are the egg whites. Not every recipe is going to have an exact number of eggs. Any of the old fashioned recipes that are really old fashioned, and not some healthy mumbo jumbo that today's world obsesses over will have an odd egg count. It's because the yolk provides moisture and a certain texture; it makes it silky. The whites are for whipping, in true baking. My grandmother was famous for her baked goods. She ran a boarding house back in the day and she was known throughout the community for her cooking and especially her sweets. She never used a single whole egg in anything she baked. She used yolks only and used the whites for things such as the frosting or what not. I remember when I was a kid I went through a strawberry phase. I wanted strawberry everything! She baked me the most divine strawberry cake that I've ever had in my life, and she designed the recipe herself, to include the frosting. She told me the trick was all in the separated eggs. :)  I mean, if 2 whites are enough, then there is no need for the third. If 3 yolks are required, then simply 2 will not do. Recipes don't go by convenience, but by flavor and necessity. On the plus side, you can freeze the whites and still use them later. item not reviewed by moderator and published

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