Banana Pudding I

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Most Helpful Positive Review

Oct 16, 2003

I really liked this easy recipe, all the ingredients on hand. The only thing I was disappointed about was the size of the dish I made it in. Be sure to use only an 8x8 or a 8x10 dish. I used a 9x13 dish and the pudding was only about 1/2 inch deep. I was so disappointed. Next time I will just double the recipe for a 9x13. Otherwise, very good.

—Cindy in Pensacola

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Most Helpful Critical Review

Oct 29, 2003

I make this pudding to see if the texture was grainy and it was as I expected. Cooking egg whites in a sauce or pudding is a culinary no-no. The flavor was good but that texture.....I would suggest 6 egg yolk and NO white. The texture will be velvet.

—GERALD0611

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171 Ratings

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Feb 16, 2008

This Recipe is acceptional, but the milk ingredient in it should be partially replace with heavy cream or half-n-half. I stirred the milk to be thicken for almost 10 minutes, and it lacked the fat within to thicken. If the creator made a note about using part heavy cream, then my banana pudding would come out looking 5 times thicker and it would not take 3 hours to just be less thin. Next time, I will (and to everyone else), use at least 1/4 of the requested milk indgredient amount(ex: reciepe ask for 1 cup of milk, instead...use 3/4 of milk and 1/4 of heavy cream).

—Doctor of Chef

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Feb 21, 2007

This is just like what my mom made many years ago. I followed the recipe and it turned out great. It thickened just like it is supposed to. Stirred in the bananas and then placed nilla wafers on top. Tasted great!

—Libby

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Jul 21, 2007

I love LOVE this recipe. Its delicious. The only thing I do different is use just the egg yolks and I cook on medium heat until pudding thickens. I've made this for cook outs and its always a hit! I took the picture of this recipe too. Sooooo good!

—RachelLPN

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Sep 13, 2005

Delicious!! Just like my Grandmother's! I use the ingredients exactly as stated. If your pudding is runny, you need to cook it longer. If your pudding is really runny when you remove it from the pan, it will also be runny when you serve it. You will know when you see the change in constitency of your pudding that it's ready to take off the heat. Enjoy, this is a GREAT recipe!!

—JENNAANDFAMILY

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Jul 17, 2003

I am a BIG banana-pudding lover, and I really enjoyed this receipe. This receipe was so much easier than those double-boiler receipes. My recommedations: (1) use an 8x8 dish (unless you double it to ingredients), and (2) turn up the heat a little to thicken up the mixture.

—TSIMS

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Mar 24, 2007

My first attempt at homemade pudding..it is WONDERFUL! And easy to boot! I used a double boiler and whisked the mixture constantly until thickened. I crushed nilla wafers and sprinkled on top to keep from getting a "film" and it also made a really pretty presentation.

—Cacki

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Nutrition

Calories
666 kcal
33%

Carbohydrates
91.1 g
29%

Cholesterol
505 mg
168%

Fat
28.2 g
43%

Fiber
2.7 g
11%

Protein
13.9 g
28%

Sodium
382 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Pudding I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 666
Calories from Fat: 254

% Daily Value *
Total Fat 28.2g 43 %
Saturated Fat 10.9g 55 %
Cholesterol 505mg 168 %
Sodium 382mg 15 %
Potassium 489mg 14 %
Total Carbohydrates 91.1g 29 %
Dietary Fiber 2.7g 11 %
Protein 13.9g 28 %
** Sugars 46.3g
Vitamin A 24 %
Vitamin C 9 %
Calcium 26 %
Iron 29 %
** Thiamin 31 %
Niacin 39 %
Vitamin B6 26 %
Magnesium 14 %
Folate 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.