Classic Banana Pudding

  • |
  • |


Hey! Thanks to everyone who joined along LIVE as we made this banana pudding!


Classic Banana Pudding Recipe

3 large eggs
2/3 cup granulated sugar + 1/4 cup granulated sugar
1/3 cup all purpose flour
2 cups milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter
dash of salt (optional)
1/2 box ‘Nilla Wafers (about 6 ounces) OR your other favorite shortbread cookie
3 ripe bananas
whipped cream (optional)

  1. Separate the eggs. Place the 3 egg whites in a separate large bowl. Place the 3 egg yolks in a pot.

  2. In the pot with egg yolks, add the 2/3 cup sugar, flour, milk, and salt. Whisk to combine.

  3. Place the pot on low or medium-low on the stove, and whisk constantly until thickened. Use a spoon and conduct the “Streak test” to determine if the pudding is ready. (A streak made with the back of a spoon will stay.)

  4. Once the pudding is thickened, remove it from the heat, and stir in the vanilla extract and the 2 tablespoons butter (if using).

  5. Pour half of the custard into your serving dish. Layer the cookies on top.

  6. Slice the bananas and layer them on top of the cookies. Pour the remaining custard on top.

  7. If using whipped cream, refrigerate for TWO hours, then add the whipped cream. Then, it’s ready to serve. You can decorate with more cookies if you’d like.

If adding a toasty French Meringue topping (optional!):

  1. Prepare the French meringue. Whisk three egg whites to soft peaks. Sprinkle in the remaining 1/4 cup sugar while whisking until stiff peaks.

  2. Spoon the meringue on top of the banana pudding. Preheat the oven to 425 F. You can use broil but keep it on low and keep a close eye cuz it will broil very quickly (less than a minute if it’s close to the heat). If baking, bake until your merinuge is lightly toasted, about 5 minutes at 425. Use your eyes and remove just as soon as it starts to take color.

  3. You can serve warm, OR Refrigerate and serve! (I like to eat it cold!)

Did you make this receipe?

Instagram logo Tag @foodieinnewyork on Instagram

Share this recipe

Leave a comment
and rate this recipe!


  • Kristine Witthoft SAYS | June 20, 2020

    When do I add butter

  • Kristine Witthoft SAYS | June 20, 2020

    Whoops, I see when.

  • Brian and/or Jennifer Miller SAYS | June 21, 2020

    This looks delicious! I can’t wait to make it.

  • Kate SAYS | July 4, 2020

    Thank you for this wonderful, delicious recipe. I think this will be the 6th time I have made it. You are a saint for making your own shortbread because I am always cutting time these days and have found the shortbread chess men from pepperidge farms are pretty good. If a neighbor is sick or I just want to take a treat to someone, I am cutting some time. It is the custard that is the star and some sliced bananas and viola! So, thank you, thank you for our number one go to dessert in our community.

  • Stacey Harrison SAYS | September 12, 2020

    This is delicious and the pudding is much easier than I would have thought. Thank you!

  • janet SAYS | September 1, 2021

    this looks amazing, is this a 9×9 or 8×8 square dish?

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



Site Design Rebecca Pollock
Site Development Alchemy + Aim