Old-Fashioned Southern Banana Puddin' - 8NEWS - WRIC | News Where You Live

Old-Fashioned Southern Banana Puddin'

Posted: Updated:

6 servings


  • 4 eggs or the equivalent of 4 eggs in egg substitute, IE, Egg Beaters
  • 1egg yolk or egg white
  • 4 cups half-and-half (see note)
  • ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute or to taste
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • Vanilla wafers or lady fingers, each split in half, or squares of sponge or pound cake as needed
  • 3 to 4 firm ripe large bananas
  • Sweetened flavored whipped cream or other desired whipped topping for garnish  (optional)


Combine the first 5 ingredients in a blender container; cover and blend at medium speed for 30 seconds.  Transfer mixture to the top of a double boiler; cook, stirring frequently, over boiling water until thickened and bubbly hot.  Remove from heat and stir in vanilla.  Cool.

Line the bottom and sides of a buttered 2-quart casserole (or lightly coated with butter-flavored non-caloric vegetable cooking spray) with vanilla wafers or lady finger halves or sponge or pound cake squares.  Peel and thinly slice bananas and arrange a layer of sliced bananas in the prepared casserole dish.  Spoon one-half of the cooled pudding over the banana layer in dish.  Repeat layers, ending with a layer of pudding.  Cool thoroughly and then chill until ready to serve. 

To serve, garnish with sweetened flavored whipped cream or other whipped topping, if desired

Note:  May omit half-an-half; use 4 cups milk or reduced-fat or skim milk.  However, the flavor      will not be as rich. 

Variations: Add some chunky pieces of semi-sweet or milk chocolate to the cooled pudding. 

                    Add segments of clementines to the cooled pudding.

                    Add toasted coconut to the cooled pudding; or, sprinkle the top of the pudding with      toasted coconut or chopped pecans or English walnuts.  

Powered by WorldNow

301 Arboretum Place, Richmond
VA, 23236

Telephone: 804.330.8888
Fax: 804.330.8881
Email: news@wric.com

Can't find something?
Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.