Reviewed: Nov. 4, 2009

Love this recipe. It is exactly like the banana pudding I had as a child in my grandmother's kitchen. Thank you so much for posting this. I will be using it from now on.

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Troy

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Reviewed: Oct. 11, 2009

This recipe was disappointing, to say the least. The pudding never got thick. i ended up putting it in the microwave.

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abby.

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

Something is off, guess it's the conrnstarch. This never thicken.

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Annette

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 20, 2009

Loved it. The only thing I changed was adding half a mashed banana to the mixture, and nixing about a 1/3 or 1/4 of the sugar. Not too sweet, great texture.

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amanda

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Reviewed: Sep. 7, 2009

I had no trouble getting the pudding to thicken. A great recipe will definetly make again. Followed the recipe exactly.

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MrsRahndavu

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Reviewed: Aug. 25, 2009

Alright, I think the corn starch amount is off by a lot... my pudding took MUCH longer, and I mean much, to thicken. I was expecting it to start right away but it didn't. A good recipe, but I changed a few things. Also, this was my first try at any kind of pudding.

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Ashbow

Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

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Reviewed: Aug. 11, 2009

This recipe is very close to my mother's, but if you really want a treat try using Pepperidge Farm's Chessmen instead of the vanilla waffers. I also think that 2 or 3 egg whites were wipped with a little sugar to get that beautiful topping in the picture which the recipe's author left out.

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fjustini

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Reviewed: Jul. 1, 2009

This is really good. I didn't use a double boiler. I just used a normal pot with a thick, even heat distribution bottom and whisked continuously until thickened (5-10 minutes). I did not use butter or vanilla (forgot) and it was still really wonderful. I only used 2 bananas. Loved it warm with the vanilla wafer cookies. Will definitely make again. Super easy.

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Cynthia

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Reviewed: Jun. 28, 2009

I did not care for this. Followed the recipe exactly. After 25 minutes over the double boiler I still had vanilla soup. DEFINITELY will not make again.

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torianne31

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Reviewed: Mar. 21, 2009

Excellent recipe. I added an extra Tbsp of cornstarch and couple of Tbsp of sugar but otherwise followed the recipe closely. Took longer than the 15 minutes to thicken in the double boiler (about 25) but turned out great.

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LEE51

Cooking Level: Intermediate

Living In: Central, South Carolina, USA

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Reviewed: Feb. 16, 2009

I was making this recipe for a church potluck and was very disappointed. It turned out very runny (even when put in the fridge overnight). I did get some good ideas on layering it though. Here's a tip for you novices. After you cut your bananas dip them quick into lemon juice. I know it sounds crazy but it will prevent them from turning brown and make a prettier presentation.

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RAWINTER

Cooking Level: Intermediate

Home Town: Shell Rock, Iowa, USA

Living In: El Paso, Texas, USA

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Reviewed: Feb. 1, 2009

This was sooooo good. I just cooked ingredients in a pot on the stove and it was great!

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Ronka

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

This recipe was very good. All my kids loved it! Almost came close to my Grandma's recipe :-)

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shmwente

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Reviewed: Oct. 11, 2008

THIS PUDDING WAS THE STAR OF THE SHOW! We invited my husbands friends over for dinner for the first time and I must say, they were thoroughly impressed. Especially since they thought I slaved over a hot stove for hours making this delicious treat. It was surprisingly easy even though I didn't even have a double boiler. I made it work with my own makeshift double boiler. THANK YOU THANK YOU THANK YOU!

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HannahB

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 17, 2008

I have never had banana pudding this way before so I'm not sure what it was suppose to taste like. It was pretty good but next time i'll cut back on the sugar. I will make this again but I might blend in some softened cream cheese. I also made it with homemade vanilla wafers from this site and it was the perfect texture....with NO corn syrup or hydrogenated oils which most of the boxed wafers have. Very pleased.

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D.A. mommy

Cooking Level: Expert

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

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Reviewed: May 25, 2008

The cornstarch ratio is off, I agree with another reviewer. Once I had made it, I expected it to set, and When I took it to the cook out it was a sloopy mess, however ... the taste was ok, but it didn't look pretty.

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Dawn

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: May 6, 2008

My southern husband LOVES this banana pudding. It's definitely worth making it "real" - and no harder than using the instant stuff. Thank you!! (5/13 - I tried this using Splenda, skim milk, Egg Beaters & sugar free wafers. It was excellent - couldn't tell the difference!)

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Annabanana3

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2008

This recipe was very tasty! You have to be careful while cooking the pudding,or it will stick. I made it in 3 layers and made a meringue broiled on top. I was pleased with the results.

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HollyNicole

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Reviewed: Mar. 7, 2008

I used nonfat milk and skipped the vanilla wafers and it was still super delicious. I am never making instant pudding again with such an easy recipe to use for homemade pudding! (Even better chilled in the fridge with the sliced bananas)

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kitchenmarea

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jan. 3, 2008

I added 2 teaspoons of vanilla extract and 2 tablespoons of butter instead of what the recipe called for. This recipe is as close to the one I remember my mother making. Very Good...

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Jo

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