Recipe courtesy of Tanya Holland

Banana Pudding Napoleon

  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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Banana Pudding:

1/2 cup milk, plus 2 cups

1/3 cup sugar plus 3 tablespoons

2 large eggs

1 large egg yolk

1/4 cup cornstarch

1 tablespoon unsalted butter

2 teaspoons pure vanilla extract

4 firm, ripe bananas

Napoleon Layers:

3 egg whites

1/2 cup plus 1 tablespoon sugar

3 ounces butter, melted

1/2 teaspoon vanilla extract

1/2 cup plus 1 tablespoon flour


  1. For the Pudding: In a small bowl, whisk together 1/2 cup milk, 1/3 cup sugar, eggs, egg yolk and cornstarch. In a medium saucepan, bring 2 cups milk and 3 tablespoons sugar almost to a boil. Whisk in other ingredients. Bring to a low boil. Whisk constantly until thickened and smooth, about 2 minutes. Remove pan from heat. Strain custard and whisk in vanilla. Place 2 bananas in food processor and pulse until cut into small pieces. Fold this into custard and refrigerate.
  2. For the Napoleon Layers: Preheat oven to 350 degrees F. Whisk egg whites with sugar. Stir in melted butter and vanilla extract. Fold in flour. On a parchment lined sheet pan, spread 1 tablespoon of mixture thinly into a 4-inch diameter circle (like a thin cookie). Repeat until there is no more batter. Bake in the oven until light brown, about 5 minutes. For each serving, use 3 "cookies". Slice thin remaining bananas on bias. On each plate, place 1 cookie, followed by 2 slices of bananas, 1 1/2 tablespoons of banana custard. Repeat and then top with remaining cookie. Garnish with powdered sugar and mint leaves.

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