Mushy Homemade Banana Pudding -- Carrie Sheridan

"easy and ver creamy with 3 egg yolks. Use the egg whites to make a pavlova OR freeze them."
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Ready In:




  • Mush bananas with a fork or potato masher and place then with the milk and cream in a saucepan.
  • Heat over medium heat until hot, but not boiling.
  • In a separate small dish, mix together the sugar, cornstarch and salt .
  • When milk mixture is almost boiling, add the sugar mixture and mix well.
  • in a small dish, lightly beat the egg yolks. Put a small amount (about 1/2 cup) of the milk mixture into the eggs. Mix together and return mixture to the saucepan.
  • Bring puding to a boil, an boil for 1-2 minutes, stirring occasionally.
  • Remove from the heat and add vanilla.
  • Place in ramekins or in a large bowl.
  • Cover with plastic and chill for an hour.
  • Pudding can also be eaten warm. Serve with whipped cream or vanilla wafers, if desired.

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56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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