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15+ Banana Pudding From Scratch

Banana Pudding Bread


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  •  2 eggs, lightly beaten
  • 1/3 cup vegetable oil
  • 1/4 cup milk
  • 1 cup mashed bananas
  • 1 cup vanilla pudding, already prepared (regular or instant)


Preheat oven to 350 degrees F. Grease a loaf pan.

Place the eggs in a medium-size bowl, and beat them lightly with a fork. To the eggs add the vegetable oil, milk, mashed bananas, and vanilla pudding. Stir the ingredients until combined.

In a larger bowl combine the flour, salt, sugar, and baking powder. Stir until combined. Pour the wet ingredients into the dry and stir until just combined. Pour the batter into the prepared pan and bake for 1 hour or until a knife inserted into the middle comes out clean.

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Banana Pudding Trifle

Yield: 8 servings


  • 1/3 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 2 cups milk
  • 2 egg yolks, beaten
  • 2 tablespoon butter or margarine
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • 5 firm bananas, sliced
  • Chopped walnuts (optional)


In a medium saucepan, combine flour and brown sugar; stir in milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Remove from heat. Gradually stir about 1 cup hot mixture into egg yolks. return all to saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla extract. Cool to room temperature, stirring occasionally.

Fold in the whipped cream. Layer a third of the pudding in a 2-quart glass bowl; top with half of the bananas. Repeat layers. Top with remaining pudding. Sprinkle with nuts if desired. Cover and chill at least 1 hour before serving.

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Holiday Banana Pudding


  • 4 cups banana pudding
  • 2 cups Cool Whip
  • 6 bananas
  • 1 box vanilla wafers – holiday-colored


Mix together, spoon into a pretty clear glass dish and refrigerate.

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Banana Pudding Cake


  • 1 (18.25 ounce) box yellow cake mix
  • 1 small box banana pudding, prepared
  •     as per instructions on the box
  • 2 or 3 bananas, sliced
  • Whipped cream
  • Sliced toasted almonds


Prepare cake as per instructions on the box. Bake in a 13 x 9-inch pan. When cool, spread banana pudding on top of the cake. Add sliced bananas on top of the pudding. Cover cake with whipped cream, then top with sliced almonds.

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Banana Pudding Cake with Egg


  • 1 medium or 2 small bananas
  • 1 (18.25 ounce) box yellow cake mix
  • 1 small box instant banana pudding mix
  • 4 eggs
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1/2 cup chopped nuts ( optional)


Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan or Bundt pan.

Slice bananas into a mixing bowl. Beat until well mashed. Add remaining ingredients. Blend; then beat at medium speed for 2 minutes. Pour into a prepared pan. Bake for 60 to 70 minutes or until done. Sprinkle with confectioners’ sugar when cool.

NOTE: May also be baked in a 13 x 9-inch pan for 50 to 55 minutes.

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Banana Pudding Bundt Cake



  • 1 (18.25 ounce) box yellow cake mix
  • 1 (3 ounces) box instant banana pudding mix
  • 4 eggs
  • 1 cup water
  • 1/4 cup vegetable oil
  • 3/4 cup mashed banana


  • 2 cups confectioners’ sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts, finely chopped


Preheat oven to 350 degrees F. Grease and flour a Bundt pan and set aside.

In a large bowl combine cake mix, pudding mix, eggs, water, vegetable oil, and banana. Beat with an electric mixer for 2 minutes. Pour into prepared Bundt pan. Bake for 50 to 55 minutes or until cake tests is done. Cool cake on a wire rack for 15 minutes. Remove cake and continue to cool on a rack.

To make the glaze: Beat together confectioners’ sugar, milk, and vanilla extract in a bowl until smooth and of drizzling consistency. When the cake is cooled, drizzle icing over the cake. Sprinkle chopped nuts over icing, if desired.

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Annette Funicello’s Peanut Banana Pudding


  • 1/2 cup light brown sugar, firmly packed
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 1/4 cups nonfat milk
  • 3/4 cup creamy-style peanut butter
  • 1 teaspoon vanilla extract
  • 3 bananas, sliced
  • Whipped cream, sweetened


In a saucepan, stir together brown sugar, cornstarch, and salt. Gradually stir in milk until smooth. Bring to a boil; stir 1 minute. Remove pan from heat. Stir in peanut butter and vanilla extract. Pour peanut butter pudding between layers of sliced bananas in individual serving dishes. Chill to serve. Top with sweetened whipped cream if desired.

Yields 6 servings.

Per Serving: 360 Calories; 17g Fat (40.3% calories from fat); 13g Protein; 43g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 314mg Sodium

Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrate

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Louisville Banana Pudding

Assemble this in a round bowl with sloping sides.


  • 6 egg yolks
  • 1 cup granulated sugar
  • 1/2 cup flour
  • 4 cups milk
  • 1 tablespoon vanilla extract
  • 3 tablespoons unsalted butter
  • 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup granulated sugar
  • 1 1/2 cups cream
  • 1 (7 1/2 ounce) box vanilla wafers
  • 6 bananas, thinly sliced
  • Bourbon


Set a wide strainer over a large bowl. Beat yolks and set them aside in a place near the stove.

Whisk sugar, flour, and milk in a heavy saucepan until free of lumps. Set over medium heat and cook, stirring constantly with a wooden spatula, just to a boil. Remove from heat and whisk a little of the hot, thick pudding into the beaten yolks, then pour the yolk mixture back into the main pudding mixture, whisking very well. Continue to cook 1 to 2 minutes more, stirring constantly until thick. Strain, then stir in vanilla extract and butter until butter melts. To store, press plastic wrap directly onto the surface of the pudding and refrigerate for 3 hours.

In a cold bowl with cold beaters, whip cream to stiff peaks. Fold into cold pudding. Line an ovenproof dish with half the vanilla wafers and sprinkle lightly with bourbon. Top with one-third of the pudding, then half the bananas. Add another layer of wafers and bourbon, the next third of pudding, and then remaining bananas. End with a final layer of pudding.

Preheat oven to 350 degrees F.

Beat egg whites, cream of tartar, and vanilla extract to stiff peaks. Gradually add the 2/3 cup sugar and beat until stiff again. Starting at the edge of the pudding. pipe or swirl a border of meringue around the circumference of the dish to make a seal. Pipe or swirl the remaining meringue all over the pudding. Heat in the oven 10 to 15 minutes to brown meringue tips. Cool at room temperature.

Serve cold.

Makes 16 servings.

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Old-Fashioned Banana Fashioned

Source: Thelma Allen – Recipes from Sweet Yesterday


  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 4 cups milk, divided
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 3 dozen vanilla wafers
  • 4 or 5 sliced bananas


Combine the first 3 ingredients with 1 cup of milk. Scald remaining milk; add cornstarch mixture. Stir over medium heat until thickened. Reduce heat; add butter and vanilla extract. Cool.

Alternate layers of vanilla wafers, bananas, and pudding in a large shallow dish and chill. May be topped with whipped cream.

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Nilla Banana Pudding

This is the original recipe right off the box. This is very pretty if you use the rainbow wafers.


  • 1/2 cup granulated sugar
  • 4 eggs
  • Nilla Wafers
  • 3 tablespoons flour
  • 2 cups milk
  • 5 or 6 medium ripe bananas
  • Dash salt
  • 1/2 teaspoon vanilla extract


Reserve 2 tablespoons of sugar.

On the top of the double boiler combine remaining sugar, flour, and salt. Beat in 1 whole egg and 3 egg yolks; reserve 3 egg whites. Stir in milk. Cook, uncovered, over boiling water, stirring constantly, 10 minutes, or until thickened. Remove from heat and add vanilla. Spoon about 1/2 cup custard into the bottom of 1 1/2-quart casserole dish, cover with a layer of Nilla wafers. Top with a layer of sliced bananas; pour about 2/3 cup custard over bananas. Continue layering, ending with custard.

In a small bowl, beat reserved egg whites until stiff but not dry; gradually adding 2 tablespoons reserved sugar; beat till mixture forms stiff peaks. Spoon on top of custard; spreading to cover the entire surface.

Bake at 425 degrees F for 5 minutes, or until the surface is lightly browned. Just before serving garnish with banana slices, if desired.

Serve warm or chilled.

Makes 8 servings.

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Lazy Day Banana Pudding


  • 30 vanilla wafers
  • 3 large bananas, sliced into 1/4 inch slices
  • 1 small box instant banana cream pudding mix
  • 1 small box instant French Vanilla pudding mix
  • 3 cups milk
  • 3/4 cup sour cream
  • Whipped topping


Layer a 2-quart casserole with half the vanilla wafers, and top with half of the sliced bananas. Set aside.

In a large mixing bowl, combine pudding mixes with skim milk. Stir with a wire whisk for a few seconds, then quickly stir in sour cream until pudding begins to thicken and sour cream is well combined.

Pour half of the pudding mixture over the bananas and vanilla wafers. Then repeat another layer of vanilla wafers and the remaining bananas. Top with the remaining pudding mixture.

Refrigerate for at least 8 hours before serving. Top each individual serving with a dollop of whipped topping.

Makes 8 to 10 servings.

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Creamy Banana Pudding

Source: Eagle Brand

Makes 8 to 10 servings


  • 1 (14 ounces) can EAGLE BRAND Sweetened Condensed Milk
  • 1 1/2 cups cold water
  • 1 (3 1/2 ounce) box instant vanilla pudding and pie filling mix
  • 2 cups (1 pint) whipped cream, whipped
  • 36 vanilla wafers
  • 3 medium bananas, sliced and dipped in lemon juice


In a large mixing bowl, combine EAGLE BRAND and water. Add pudding mix; beat until well blended. Chill 5 minutes.

Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart round glass serving bowl. Top with one-third each of the vanilla wafers, bananas and pudding. Repeat layering ending with pudding mixture. Chill thoroughly.

Garnish as desired. Refrigerate leftovers.

TIP: Mixture can be layered in individual serving dishes. Garnish as desired.

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Cracker Barrel Old Country Store Banana 

Source: Cracker Barrel Restaurant – Phoenix, Arizona


  • 1 1/2 quarts milk
  • 1 1/4 cups liquid eggs
  • 1/4 cup imitation vanilla extract
  • 1 1/8 cups flour
  • 1 1/4 cups granulated sugar
  • 12 ounces Nilla Wafers
  • 1 3/4 bananas, peeled
  • 8 ounces Cool Whip

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Chocolate Banana Pudding Pie


  • 4 squares Baker’s semi-sweet chocolate
  • 2 tablespoons milk
  • 1 tablespoon margarine or butter
  • 1 (6 ounces) prepared graham cracker crumb crust
  • 2 medium Dole bananas, sliced
  • 2 3/4 cups cold milk
  • 2 packages Jell-o vanilla or banana cream flavor
  •     instant pudding & pie filling
  • 1 1/2 cups thawed Cool Whip

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Banana Pudding with Large Size


  • 4 cups granulated sugar
  • 1 cup all-purpose flour
  • 1-gallon milk
  • 12 eggs
  • 1/2 pound margarine
  • 1 box vanilla wafers
  • 10 – 12 bananas
  • 4 tablespoons vanilla extract


Mix flour and sugar together; add milk mixing well. Add egg yolks and margarine and cook over low heat until thick. Cook slowly, stirring constantly. Remove from heat when cooked, and add vanilla extract.

Put vanilla wafers on the bottom of the pan, cut bananas on top of vanilla wafers, and mix them together. Pour pudding over top of the wafers and bananas and mix together.

Mix 1/2 cup sugar with egg whites and beat until stiff. Spread over pudding and brown in the oven as for meringue.

Serves 50 to 75.

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Banana Pudding


  • 1 box vanilla wafers
  • Bananas
  • 4 cups 2% milk, divided
  • 3 boxes sugar-free vanilla instant pudding
  • Cool Whip


Line bowl with vanilla wafers, then top with sliced bananas.

Mix 1 1/3 cups 2% milk and 1 box sugar-free vanilla pudding and pour over wafers and bananas. Make 3 layers this way, using 1 box of pudding at a time as it sets up very quickly. Top with Cool Whip.

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