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Banana Pudding

Banana Pudding

A simple homemade vanilla pudding tops vanilla wafers and sliced bananas for a taste of nostalgia.

  • Prep Time: 5 minutes
  • Total Time: 30 minutes plus chilling time
  • Yield: 8 to 10 servings


  • 2 cups sugar
  • 2 rounded tablespoons cornstarch
  • 3 large eggs
  • 1 (12-ounce) can evaporated milk
  • One-half cup whole milk
  • 2 tablespoons unsalted butter
  • One and one-half teaspoons vanilla extract
  • Vanilla wafer cookies
  • 3 large very ripe bananas, peeled and cut into 1/4-inch slices


  • In a bowl combine the sugar and cornstarch. In a large saucepan, beat the eggs for 1 minute and add the sugar mixture, beating until well blended. Stir in the evaporated milk and whole milk, and mix well. Bring the mixture to a boil over medium heat, stirring constantly, and cook until it thickens to pudding consistency and coats the back of a spoon. Remove from the heat and stir in the butter. Cool the pudding completely in the pan, stirring frequently, and stir in the vanilla. Line the bottom and sides of 2 loaf pans (8x4x2 1/4 inches) with vanilla wafer cookies and arrange the banana slices over the cookies. Pour half of the cooled pudding into each of the pans. Refrigerate 3 hours before serving.

  • This can also be made in 8 to 10 (depending on the size) individual parfait glasses.

  • Or, if you want to take it to a barbecue down the street, make it in throw away aluminum loaf pans and you don’t have to worry about getting your pans back.