Banana Pudding ingredients and recipe from your local grocery store Save A Lot

Banana Pudding

With Vanilla Wafers

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Easy
Serves 12 servings (⅔ cup each)
Prep Time 20 Minutes
Cook Time 10 Minutes
¾ cup Ginger Evans granulated sugar, divided
⅓ cup Ginger Evans all-purpose flour
Pinch Marcum salt
3 Good Nature eggs, yolks and whites separated
2 cups Coburn Farms milk
½ tsp. Marcum vanilla extract
11-oz. Sunny’s box vanilla wafer cookies
4 large bananas, sliced ¼-inch thick rounds



  1. Preheat oven to 350 °F.
  2. Set up double boiler by bringing a pot of water to a boil and resting a metal or glass mixing bowl on top of the pot without it touching the water.
  3. Combine ½ cup sugar, flour and a pinch of salt in the mixing bowl. Whisk in 3 egg yolks and milk. Cook over the double boiler, stirring constantly, for 10 -12 minutes or until custard is thickened.
  4. Carefully remove mixing bowl from double boiler and stir in vanilla.
  5. Using a rubber spatula, push the custard through a fine mesh strainer to ensure there are no clumps.
  6. In the bottom of a 1 ½ quart baking dish, spread ½ cup of custard. Continue layering with 14 vanilla wafers, ⅓ of the banana slices, and ½ cup of custard. Repeat layers 2 additional times, ending with a final custard layer.
  7. Beat the egg whites on high speed with electric mixer until soft peaks form. Gradually mix in ¼ cup sugar until stiff peaks form. Spread meringue over custard, sealing to the edges of the dish.
  8. Bake 10 minutes or until meringue topping is lightly browned. Cool slightly or serve chilled. Garnish with vanilla wafers before serving.