Banana Pudding From Scratch

It's hard to beat banana pudding made from scratch! There are variations in recipes for this classic dessert: some people like more cookies or more bananas, while some prefer theirs topped with the traditional golden-baked meringue (a swirl of real whipping cream is my topping of choice).

My favorite banana pudding has plenty of the part I like best- the thick, rich, sweet vanilla custard that envelops the cookies and makes them luscious and cake-like.  

Banana Pudding From Scratch  Print

3/4 cup sugar

1/2 cup flour
1/4 teaspoon salt
6 egg yolks, slightly beaten
3 cups milk
2 teaspoons vanilla
1 tablespoon butter
1 (12 oz.) box vanilla wafers
5 ripe bananas, sliced
Desired topping such as meringue or whipping cream

1. Mix sugar, flour, and salt in large saucepan. Blend in egg yolks and milk. Whisk to completely combine. Whisking constantly, cook over medium low heat until mixture thickens, about 10 to 12 minutes. Remove from heat and stir in vanilla and butter. Stir until butter is completely melted into pudding.

2. Spread a small amount of custard evenly into the bottom of a 3 quart dish. Cover custard with a single layer of vanilla wafers, then with a layer of sliced bananas. Pour about 1/3 of the custard over bananas. Repeat layers two more times, ending with custard.

3. Top as desired with whipping cream and/or crushed vanilla wafers. Pudding is better refrigerated for several hours to overnight before serving. Refrigerate leftovers.

Cooks notes: To make whipping cream, pour 1 cup very cold heavy cream into bowl of stand mixer. Add 2 to 3 tablespoons of sugar, or to taste. You can also add 1/2 teaspoon of vanilla extract, if desired. Using the whisk attachment, mix on low until well combined, then on medium until medium-stiff peaks form. Makes about 2 cups. Refrigerate leftovers. 

Banana Pudding from Scratch may have been taken to 
some of these fun parties, including Metamorphosis Monday!

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Whole Wheat No-Knead Pizza Crust

This pizza crust is fast, easy, delicious, and healthy!

Whole Wheat No-Knead Pizza Crust
Makes 1, 12" Pizza Crust

1 pkg (1/4 oz.) fast-rising active dry yeast

2 tablespoons sugar
1 cup warm water (120 degrees F)
3 tablespoons olive oil
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 teaspoon salt

1. Preheat oven to 375 degrees F. Coat 12-inch pizza pan with nonstick cooking spray; set aside. In medium bowl combine yeast and sugar. Stir in water, oil, and salt. Stir in flours and oats. Cover; let stand in warm place 20 minutes.

2.With damp hands press dough into prepared pan- dough will be sticky. Bake 15 minutes. While it bakes, prepare your pizza toppings.

3. Remove crust from oven and add toppings. I made Margherita Pizza: spead crust lightly with your favorite pizza sauce, fresh mozzarella, thinly sliced tomatoes, and a sprinkle of parmesan cheese. Bake for 15 more minutes. Top with fresh basil and serve.

Recipe from BHG.
This pizza may have been taken to some of these great parties!

Classic Jello Salad

Jello was invented in about 1897, but it wasn't really marketed until about 1902, when ads began appearing in Ladies Home Journal magazine.


 By 1930, America had developed quite an appetite for congealed salads, but it was the 1950s that saw jello salads flourish: 

Olives, peas, carrots, radishes, onions...anything you could imagine became encased in jello! Your grandmother may have had some of these gelatin molds hanging on her kitchen wall:

I jotted down my jello salad recipe in a high school home economics class in 1971, but the teacher had been using the recipe for several years before that. It has been a family favorite since I got it; I don't dare show up at the family Christmas get-together without it.

This cool, sweet, creamy jello salad is good any time. Tune in to Mad Men, put your apron on,  and whip up a retro jello salad!

Jello Salad

1 small package lemon jello
1 small package lime jello
1 cup boiling water
1 (14 oz) can sweetened condensed milk
1 (16 oz) carton small curd cottage cheese
1 cup real mayonnaise
1 can (13 to 15 oz) crushed pineapple in juice

Empty jello packages into a large bowl. Pour in boiling water and stir until gelatin is dissolved. Pour in condensed milk, cottage cheese, mayo, and pineapple, and stir until well-combined. Pour into a 2 to 3 quart dish, cover, and refrigerate until firm (several hours).

This Jello Salad may have been taken to some of these fun parties!