Old Fashioned Banana Pudding

This was a last minute addition to our Zaar Week Cookathon/4th of July festivities per my FIL's request. It is the best banana pudding I have ever tasted. So much better than those that use pudding mix. This is the real deal as far as we are concerned. 5-stars from all my guests. My FIL gave it 10 but he really likes banana pudding. Thanks :)

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Very, very good. Very easy, too. I used 3 bananas, and wasn't sure on the amount of wafers to use, so I used about half of a 250-gram box. This seems to have worked well. My hubby and I both loved it and I know I will be making this often. I served it unadorned, but I bet the addition of a dab of whipped cream would be the crowning touch. Thanks for posting this "old fashioned" winner!

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Simply out of this world. I made this as a surprise for my dad. This is his favorite dessert ever. It turned out even better than my expectations. The pudding was rich and creamy. It was so easy to assemble. I served it warm with some fresh whipped cream. YUMMY STUFF. Thanks Nurse Di.

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Thanks Nurse Di. This is my husband's favorite dessert and I always thought it would be difficult to make. Very wrong. This was surprisingly easy and the taste was to die for. Creamy pudding with ripe bananas and nilla wafers. Just like mom used to make. Thanks for giving two displaced southerners a real treat.

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I made this Monday night late and put it in the fridge and then had my neighbors over for a snack Tuesday night. Today is Wednesday. There's none left! LOL! This was fabulous and a breeze to make, and delicious served chilled. Gonna make another one Sunday at the request of a little 3 year old and his mother. Thank you for a great treat!

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This is a really great banana pudding. I hardly ever make it because I have always used meringe on top. I love this recipe because it tastes like old fashioned banana pudding without going to the trouble of putting meringe on top. Everyone should try this--it is so yummy!!

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This is the way banana pudding should taste. I layered the wafers, bananas and pudding in a 1 1/2 quart corningwear dish. I had enough pudding for two layers. Three medium sized bananas was just right. I have eaten banana pudding with Cool Whip or meringue topping but I personally like it without. We ate it warm, right out of the oven and it was fabulous. My husband ate the leftovers cold right out of the fridge and he loved it. Thanks for this incredible recipe.

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I think the grainy texture may have to do with cooking it too quickly at too high of temperature which is what I know I did. The egg is cooking too fast, causing scrambled eggs in the pudding. The directions were a little vague. My awesome husband, better cook than me, suggested sifting the pudding after it's cooked. Gotta try that next time... Or maybe just cook it slower at a lower temperature as directed. One review mentioned it took 11 minutes to thicken. Next time, I think I'll put a timer on 15 minutes.

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This recipe is wonderful! I made it using whole milk and 2/3 cup of sugar. Since I used my stovetop whisk while cooking (and continuously stirred), there were no lumps; the pudding thickened in about 11 minutes of cooking. I made sure to use really ripe bananas (4 of them) for the layers. For the actual layering, I placed bananas on the bottom, half of the pudding, a single layer of wafers, more bananas, the remaining pudding, and wafers only around the edge (see picture I submitted). I really appreciate having a recipe that does not use meringue, since I personally do not like meringue. I purchased whipped cream to put on top, but it was so good I forgot about it until after we ate it :)

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Made this for work - next time I will double the recipe bc everyone loved it! Made the following changes: 1/2 cup sugar, 2 eggs, 12 oz evap milk, 4 oz 2% milk, more vanilla than called for, topped with homemade whipped cream. Thanks!!

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Yummy! I'm eating this right now still warm and creamy goodness. I used a 1 1/2 quart round Corelle dish and had enough to make two layers of everything using 4 bananas. Since I had not made this before without a prepackaged pudding mix, I didnt change anything and wanted to see how it turned out as written. Dont think there is much need for any changes...may add butter next time per some previous suggestions I read. Also, I sprinkled the top with some crushed wafers & I did use the mini-wafers which were perfect bite size. The only thing I would suggest would be maybe a little expansion on the directions of the recipe itself, particularly for those (like me) who had not made it without a pudding mix. I was unsure how "cook until thickened" actually was (approximately how long). Also, I wasnt sure about pouring the mixture hot, directly after cooking or wait until it cooled and maybe thickened a bit more. I know this seems like a couple silly questions, but they cropped up for me during preparation. I did go to the forums and got a pretty quick answer to go ahead and pour it. I did read all the reviews and noticed a few people mentioning the pudding being "lumpy". I didnt have that problem at all, just whisked continously while cooking and the pudding was very smooth and creamy. One thing for sure, I'll never use a box pudding mix again to make this. Thanks for sharing a really easy and tasty recipe!

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My husband and I love banana pudding and given all the favorable reviews, I thought I'd give this one a try! The recipe was easy to follow and I also followed the recommendations of another reviewer and used a 1 1/2 quart round Pyrex dish. I used 3 1/2 bananas and had enough for 2 layers. My only change would be to reduce the amount of sugar in the custard, as it was a bit too sweet for our palate.

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The recipe lacked a quantity for the wafers and I didn't think there was enough pudding to adequately cover wafers and 3-4 bananas. Is is served warm or cold? After refrigerating an hour or so so it was cold, the wafers were mushy and not very appetizing.

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This stuff is GOLD!!! Thanks for one of the best new recipes in my collection.I chilled this in the fridge and served it for dessert to the family.WOW!!WE all LOVED it.Thanks NurseDi

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Consistency was beautiful, but it's too sweet as is. On my second attempt, I added only half the sugar, which tasted better but didn't set. BTW, it's easier to whip the pudding smooth if you combine the cornstarch into the sugar before adding the eggs.

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Yummy! Not for diabetics. :-)

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Amazing recipe - I just made one change, whcih was mashing the bananas into the pudding mix to just make it more integrated - delish!!!

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Best Recipe Ever. Made it for the first time yesterday for my son's 22nd birthday. Very easy to make. There was a corner left when I got up this morning. I always thought it was hard to make because it tastes so good! Thanks

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This was my first time making Banana Pudding without using a boxed pudding mix. Although it takes a little more time, it is well worth the extra effort. I read many reviews before making this and only made a few minor changes. I followed the advice of the other reviewers and I cut the sugar down to 3/4 cup, which was a good choice because the pudding seemed like it was just right. I cooked the pudding on 5(Medium-Low) on my stove for about 15 minutes but I think if I could change anything I would have cooked it just a tad bit longer because it was a tiny bit grainy, but not too noticeable, next time I will just cook it a little longer. I layerd the pudding, banana and wafers as called for. I am not fond of meringue so for the topping I put full wafers around the edges and crushed wafers on top (see my photos above ) This is definitely a good recipe that has a permanent home in my cook book :)

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This was not good at all. I cut the sugar back to 3/4 cups like suggested in most reviews, but that didn't help in any way. It had absolutely no banana taste at all and was not a great texture either. I was really looking forward to this, so I was disappointed.

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