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Oxmoor House Photo by: Oxmoor House

Banana Pudding

Banana pudding is one of the South's most beloved desserts. Creamy and delicious, this recipe will certainly satisfy your sweet tooth.

Oxmoor House JANUARY 2003

  • Yield: 12 servings (serving size: about 3/4 cup)
  • Cook time:10 Minutes
  • Prep time:15 Minutes


  • 1/3 cup all-purpose flour
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 large egg yolks, lightly beaten
  • 2 1/2 cups 1% low-fat milk
  • 3 tablespoons butter, divided
  • 1 tablespoon vanilla extract
  • 36 reduced-fat vanilla wafers
  • 3 large ripe bananas, sliced
  • 2 cups frozen fat-free whipped topping, thawed


Lightly spoon flour into a dry measuring cup; level with a knife.

Combine flour, sugar, and salt in a 3- quart saucepan. Combine egg yolks and milk; stir with a whisk. Gradually add egg mixture to dry ingredients, stirring well. Add 2 tablespoons butter. Cook over medium heat until thick and bubbly (about 10 minutes), stirring constantly. Remove from heat; add remaining 1 tablespoon butter and vanilla, stirring until butter melts.

Place 12 vanilla wafers in bottom of an 8-inch square baking dish. Arrange one-third of banana over cookies. Spoon one-third of pudding mixture over banana; repeat procedure with remaining cookies, banana, and pudding, ending with pudding. Spoon whipped topping over pudding, and spread evenly. Cover and chill until ready to serve.

Nutritional Information

Amount per serving
  • Calories: 212
  • Fat: 4.4g
  • Saturated fat: 2.2g
  • Protein: 3.6g
  • Carbohydrate: 37.7g
  • Cholesterol: 11mg
  • Iron: 0.6mg
  • Sodium: 163mg
  • Calories from fat: 19%
  • Fiber: 0.9g
  • Calcium: 60mg

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Banana Pudding recipe