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My 1st Banana Pudding. It was very tasty and quick to make. Its almost like a Pudding Cake, anyway I love it and the small chunks of banana are a bonus :) Would have given 5 stars, but since its my first Banana Pudding attempt ever, I'll stick to 4. I liked the ambiguous instructions.. 1 1/2 cups of milk it is. :)

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Emperor of Biltong December 07, 2009

The best banana pudding recipe ever! Exactly what I've been looking for! A recipe made with wholesome ingredients. I didn't change a thing. Thanks Doreen!

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Luli2552 August 22, 2007

I wanted a pudding that was economical, easy and with simple everyday ingredients. This met all the criteria and was delicious, too. I used 1 1/2 cups of milk, by the way. (The measurement is messing in the recipe.)

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Sherrie-pie February 16, 2005

What a lovely recipe--made with no processed foods. I did change it up quite a bit, partly to make it a little healthier, and then I got carried away. I used .5 oz. of butter and 1.5 oz. grapeseed oil, 2 eggs separated, 6 bananas, 2 oz. flour (half pumpernickel flour, half King Arthur all-purpose),1 1/2 c. 1 percent milk, scant half tsp. Kosher salt, 1 tsp. vanilla, 1/8 tsp. ground allspice, 1/8 tsp. cinnamon, 1/8 tsp. ground ancho chile pepper, 1/8 tsp. anise seed (ground with mortar and pestle), 1/8 tsp. almond extract, 1/4 tsp. freshly ground nutmeg, 1/2 tbsp. dark rum, 1 tsp. caster (powdered) sugar, and 1 oz. raw sugar + 1 oz. agave syrup. I followed the recipe directions, adding the salt while cooking the roux and then, once it was off the heat, added the spices, flavorings, eggs yolks, bananas, and raw sugar/agave syrup. I spooned the mixture into individual ramekins (my version made seven, 3-oz. servings) set in a boiling water bath and baked for 30-35 minutes at 350 degrees until the puddings were set. Then I took them out of the oven, raised the oven temperature to 375 degrees, topped each ramekin with the meringue, lightly sprinkled with raw sugar, and put back in the oven for or 8 minutes. Let the ramekins cool in the water bath. The taste of the pudding was heavenly, and the individual puddings with their browned, sugared meringues looked beautiful. Next time, I might try an oatmeal cookie crust or shortbread crust underneath the pudding, first prebaked with an egg wash to keep the crust dry and crisp. This was just the terrific, basic recipe I was looking for. It makes an elegant dessert. Thanks for sharing!

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Victoria S. December 26, 2014
Banana Pudding II