Banana Pudding

  • Yield: 6-8 servings

"This was my mother's recipe. All of us children thought her banana pudding was the best. My daughter, Elaine T. McGruder, make me a cookbook out of the recipes I've collected. She said when she looked through these recipes, she was reminded of the bumper sticker that says, 'Life is short, eat dessert first.'"


1 (11-ounce) box vanilla wafers
4large or 6 small ripe bananas, sliced
3 egg yolks, well beaten
1/2cup cornstarch or flour
1 1/2cups evaporated milk
1teaspoon vanilla


  1. Layer vanilla wafers and bananas in a bowl until it is almost full.
  2. Mix egg yolks with sugar, cornstarch, and milk in a saucepan.
  3. Cook on low heat until thick. Add vanilla and pour over wafers and bananas.

Tips From Our Test Kitchen: This recipe is still sweet with one cup of sugar. Try substituting a no-fat version of evaporated milk for a lighter dessert. If desired, pudding can be topped with meringue or whipped cream.

—Stella Thompson, Fort Payne, Ala.

Nutritional Info *per serving

  • Glycemic Load 10
  • Calories 470
  • Fat 15g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 5g
  • Cholesterol 120mg
  • Sodium 240mg
  • Potassium 610mg
  • Carbohydrate 79g
  • Fiber 4g
  • Sugars 38g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 15%
  • Calcium 20%
  • Iron 15%
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