Banana Pudding
Elizabeth Chambers' Banana Pudding
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(86 rated)

My fondest food memories from childhood revolve around my grandmother's (and later my mother's) boiled custard. It was the ultimate comfort food for me and is only made better when used in this banana pudding recipe. This pudding is the easiest recipe and perfect for everything from Easter brunch to summertime entertaining. I love to present it beautifully in a footed trifle dish. It can be refrigerated for days — I think it's even more delicious the next day.

Technique tip: Watch the custard closely. Stir it often and be careful not to let it burn!


    • 8 cups whole milk
    • 2 cups granulated sugar
    • 8 tablespoons all-purpose flour
    • 12 large eggs
    • 4 tablespoons pure vanilla extract
    • 1 box vanilla wafer cookies, such as Nilla Wafers
    • 1 banana, sliced
    • Whipped cream, homemade or store-bought


1. In a large electric mixer fitted with the paddle attachment (or using electric beaters), mix eggs until fluffy. Slowly incorporate sugar and flour, beating until a thick consistency.

2. Using a double boiler over low heat or metal bowl set over simmering water, bring milk to a boil.

3. Gradually stir about 1/4 of the hot milk into the egg mixture. Slowly pour the egg mixture back into the double boiler, stirring continually.

4. Let cook for 20 minutes or until custard thickens enough to coat the back of a spoon. Stir in vanilla.

5. Cool the custard in the refrigerator, stirring every 15 minutes, until chilled.

6. Line the bottom of a glass bowl with vanilla wafers. Alternate layers of custard, banana slices and wafers. Top with whipped cream and serve.

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