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Super Banana Pudding

Our famous Big Banana Pudding recipe is perfect for feeding a crowd! If you want to have ample dessert on hand for the Super Bowl, or anytime, look no further.

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Big Banana Pudding

This Banana Pudding recipe requires a 9x13-inch baking dish and, therefore, will bring satisfaction and happiness to more people. Make this and take it to a potluck or cook-out. You'll be a star! If you've been lucky enough to enjoy our original recipe for Grandma's Banana Pudding, rest assured that this recipe is identical except for the ingredient proportions.

  • 1-1/4 cup sugar
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2-1/2 cups milk (whole or 2%, but whole is better)
  • 1-1/4 teaspoons vanilla extract
  • 1 tablespoon plus 1 teaspoon butter (not margarine)
  • 5 egg yolks (large eggs or better)
  • 1 box of Vanilla wafers
  • 5-6 ripe bananas


  • 4 egg whites, at room temperature
  • 5 tablespoons sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 375°F.
  2. Line the bottom of a 9" x 13" baking dish with a layer of vanilla wafers. This recipe will use most of the box, so don't get carried away with snacking.
  3. Peel the bananas and slice into 3/8-inch rounds; use a ruler (I'm kidding). Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
  4. Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
  5. Do not turn on heat yet. In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well). Add the milk and vanilla extract. Gradually whisk the sugar/flour mixture into the pan, mixing well and continuing to mash any flour lumps against the side of the pan with the back of a spoon (at this point, I recommend the use of a medium-handled wooden spoon).
  6. Put the pan on a burner over medium heat. Stirring constantly, bring the mixture to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. There is a point right about here where lumps keep forming no matter how hard you are stirring, but do not despair. Just keep boiling and stirring until mixture reaches a nice, smooth, rather thick pudding consistency. [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] Remove from heat.
  7. Pour, spreading as necessary, half of the pudding over the banana layer in the 9x13-inch dish. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
  8. Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
  9. Bake in a preheated 375°F oven until meringue browns, 12 to 15 minutes, depending upon your oven. Keep an eye on it.

Kitchen tools you'll need:
9" x 13" baking dish, Mixer, Mixing Bowls

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