1/1 Photo of Down-Home Banana Pudding
I got this recipe from my mother-in-law, and she got it from her mother in Oklahoma. It tastes great, and it is a great addition to any get together. Note: We have tried making this with Splenda substituted for the sugar, and it alters the texture dramatically - to do this is *not* recommended.
My Private Note
Units: US | Metric
- 1Combine sugar and flour with a wire whisk in a heavy saucepan until completely smooth (no flour clumps).
- 2Whisk in eggs and milk, until thoroughly combined, getting out as many lumps as possible. Add butter (a cold square of butter is fine - it will melt).
- 3Heat over medium-low heat and stir continuously until pudding reaches a thick consistency. This should take about 30-35 minutes (the pudding should drip off the whisk in individual clumps, not one long string. And, if left unstirred, it will immediately bubble slowly, looking much like “The Bog of Eternal Stench” from the movie Labyrinth).
- 4Remove from heat and stir in vanilla.
- 5Layer pudding, wafers, and sliced bananas, and end with a pudding layer (I use a 12 cup #4 Rubbermaid tupperware container for this - it fits perfectly).
- 6Decorate the top with vanilla wafers, if desired.
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Nutritional Facts for Down-Home Banana Pudding
Serving Size: 1 (181 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 332.7
- Calories from Fat 101
- Total Fat 11.2 g
- Saturated Fat 6.0 g
- Cholesterol 152.7 mg
- Sodium 122.7 mg
- Total Carbohydrate 51.1 g
- Dietary Fiber 0.2 g
- Sugars 40.2 g
- Protein 7.8 g