Banana Pudding

  • Serves

    serves 8


This classic pudding dessert is a perfect finish to any barbecue meal. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story East Vs. West.


  • 34 cup sugar
  • 14 cup cornstarch
  • 12 tsp. kosher salt
  • 6 egg yolks
  • 3 12 cups milk
  • 2 tbsp. unsalted butter, cubed
  • 1 tbsp. vanilla extract
  • 1 tbsp. dark rum
  • 5 medium bananas, sliced
  • 1 12-oz. box vanilla wafers
  • 1 cup heavy cream
  • 14 cup confectioners' sugar


Step 1

Whisk together sugar, cornstarch, salt, and yolks in a 4-qt. saucepan. Whisk in milk; bring to a simmer over medium heat. Cook, stirring, until custard thickens, 1-2 minutes. Remove from heat; whisk in butter, vanilla, and rum. Let cool.

Step 2

Place 1⁄3 of wafers over bottom of 8" × 8" dish; top with 1⁄3 bananas; cover with 1⁄3 pudding; repeat twice. Whisk cream and confectioners' sugar to stiff peaks; spread over top.

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