READY IN ABOUT 1¾ hrs

Kentucky Banana Pudding

Read Reviews (76)

"This is my grandmother's recipe! A version with a cookie crust." — Melody

Directions

In a saucepan over medium heat, combine the sugar, cornstarch, egg, evaporated milk and regular milk. Mix together well and stir until thick. Remove from heat; add vanilla and mix well.
In a large bowl or casserole dish, arrange a layer of cookies. Pour pudding mixture over cookies and top with a layer of sliced bananas. Refrigerate until chilled.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 1 hr 40 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 25, 2003

This recipe is really good. I only had sweetened condensed milk so I used that instead of evaporated so it was a little too sweet for me but not for anyone else. I had to make a lot of it, so I also mixed in a pack of instant pudding. Hint: Add a tablespoon of lemon juice to pudding and your bananas won't turn brown.

—SAMARAS_MOM

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Most Helpful Critical Review

Jul 27, 2007

Didn't work for me. I tried it twice and it stayed a liquid both times, never got thick.

—TiffanySweet

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93 Ratings

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Jul 05, 2007

Hubby wanted banana pudding & insisted that it not be instant pudding. I felt that as long as we were cooking the pudding that it might as well be homemade. Thsi was PERFECT! Although because of the reviews complaining of the aftertaste from the evaporated milk (sometimes it bothers me, sometimes it doesn't), I decided to use 2 cups of 2% organic milk & 1 cup of heavy cream instead. It didn't take long for this to thicken at all. I let it cool for about 5 minutes & then layered it into a flared crystal bowl....making sure my bananas were recovered to prevent discoloring. I garnished w/ a pile of whipped cream, two, huge strawberries & a sprig of mint. Loved it...thanks Melody!

—IMVINTAGE

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Feb 27, 2006

"The Very Best Banana Pudding Recipe" I have made. I have to double the recipe for my husband to take to work. As soon as he gets there they start eating it until it is all gone. The cooking is worth the effort. I always soak my bananas in lemon juice so that they want turn brown. Thanks for the recipe....God Bless You!

—MMJNANA

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Nov 11, 2005

This is a great banana pudding. Very rich and smooth, just like I remember my Mom making. Hint: Topping the bananas with pudding keeps them from turning.

—PYRITE90

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Jan 17, 2007

excellent. I cooked the bannans when I cooked the custard, wow what a hit

—shawn

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Sep 11, 2006

This banana pudding was fantastic, and easy! I ended up stirring the bananas in the pudding after it had cooled rather than putting them on top.

—Kyla

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Nov 20, 2005

Finally, a bannana pudding like I remember. I've been trying to make a custard for bannana pudding for the last 10 years, without success, and I've finally found it. I've added a pinch of cinnamon and nutmeg, and topped it with a meringue topping, and it was great. It was a big success for the people who like Bananna pudding. Thanks For the receipe.

—OUIJA123

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Nutrition

Calories
461 kcal
23%

Carbohydrates
79.1 g
26%

Cholesterol
44 mg
15%

Fat
13.4 g
21%

Fiber
2.4 g
10%

Protein
8 g
16%

Sodium
207 mg
8%

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

Nutritional Information

Kentucky Banana Pudding

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 461
Calories from Fat: 121

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 5.1g 25 %
Cholesterol 44mg 15 %
Sodium 207mg 8 %
Potassium 479mg 13 %
Total Carbohydrates 79.1g 26 %
Dietary Fiber 2.4g 10 %
Protein 8g 16 %
** Sugars 39.3g
Vitamin A 5 %
Vitamin C 10 %
Calcium 24 %
Iron 13 %
Thiamin 22 %
Niacin 27 %
Vitamin B6 17 %
Magnesium 14 %
Folate 22 %

* 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.