• Home
  • About
  • Recipes
    • Breakfast
    • Appetizers and Sides
    • soups & Salads
    • Crockpot Recipes
    • Entrées
    • Comfort Foods
    • Sweet Tooth
  • Blog
  • CONTACT

The Richmond avenue

simple recipes + simple ingredients

recipes

Trisha Yearwood’s Homemade Banana Pudding

May 29, 2018

We are 8 months into this parenting business and everyday has been such a blessing. Being able to explore the world through our little Sofia’s eyes has been the most rewarding experience – beyond what either of us could have imagined. I am nowhere near eloquent enough to express the joy that I feel watching her grow and laugh and love. She is happy and curious and silly and sweet.
 
However, we are by no means parenting pros. Every day brings new lessons and growth and experiences.
 
Like the fact that Sofia’s introduction to solid foods has been: avocado, sweet potatoes, peas, and queso.
 
And maybe my husband scratched her behind her ears once.
 
And maybe I’ve occasionally referred to her teethers as chew toys.
 
But overall, just so you know, all is going well over here.
 

I’ve made this banana pudding a handful of times in the past couple of months – the first time in lieu of Tyler’s birthday cake – and it is so, so good. Trisha doesn’t stray far from the classic Banana Pudding recipe, but instead adds her own touches with a homemade vanilla pudding and a simple meringue that browns beautifully with just a few minutes in the oven, giving this dish an impressive presentation (great for potlucks and dinner parties)!
 
We ate this warm from the oven and I can personally attest to it being just as good as it was cold and straight out of the refrigerator for breakfast. See the recipe below!
 
Trisha Yearwood's Homemade Banana Pudding
2018-05-29 14:36:54
Serves 8
Save Recipe
Print
Prep Time
35 min
Cook Time
5 min
Total Time
40 min
Prep Time
35 min
Cook Time
5 min
Total Time
40 min
Ingredients
  1. 4 large eggs
  2. 3/4 cup sugar
  3. 3 tablespoons all-purpose flour
  4. 1/2 teaspoon plus a pinch salt
  5. 2 cups whole milk
  6. 1/2 teaspoon vanilla extract
  7. 30 to 40 vanilla wafers
  8. 3 to 4 medium ripe bananas
Instructions
  1. Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
  2. In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
  3. Preheat the oven to 425 degrees F.
  4. Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
  5. To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
  6. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.
Notes
  1. https://www.foodnetwork.com/recipes/trisha-yearwood/banana-pudding-2283916
By Trisha Yearwood
The Richmond avenue https://therichmondavenue.com/
 

Share this:

  • Print

Share

Share
Tweet
Email
Pin
Comment
Previous
Next

Your comments make my day. Thank you!Cancel reply

  1. John says

    May 29, 2018 at 3:33 pm

    The pudding looks delicious! I’m glad your baby is healthy and well Jasmine! 😎

    Reply
    • Jasmine says

      May 29, 2018 at 3:40 pm

      Thank you so much, John!! I hope you have a wonderful week.

      Reply
  2. Sara says

    June 2, 2018 at 11:08 am

    This looks amazing!! This is my cousin’s favorite dessert… so i’m definitely going to have to try it. I feel like mine’s probably going to be a hot mess compared to yours. Your recipes (and pics) are seriously #goals.

    Reply
    • Jasmine says

      June 4, 2018 at 11:00 am

      It was so simple, Sara!! I bet yours will look even better. 🙂 Thank you!!

      Reply
  3. Judy says

    June 24, 2018 at 11:17 pm

    Will have to try this one, we usually make Paula deen’s “not yo mama’s” banana pudding recipe which is delicious. You guys are doing great as parents, with the second one you will do even crazier things!

    Reply
    • Jasmine says

      July 11, 2018 at 6:56 am

      Thank you so much, Judy!! I’ll have to try Paula Deen’s version next!! Have a wonderful week!

      Reply

Sign up to receive new recipes via email:

Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

Type Keywords to Search:

  • Bloglovin
  • Email
  • Instagram
  • Pinterest

Recent Posts

  • Banana Crumb Muffins
  • Baked Fish Tacos with Creamy Avocado Dressing
  • Chicken Tomatillo Soup
  • Chocolate Palmiers
  • Chocolate Chip Banana Bread

Popular Recipes

Meatloaf, Lemon Garlic Green Beans, and Mashed Sweet Potatoes
Trisha Yearwood's Homemade Banana Pudding
Brown Rice Mushroom Risotto
Slow Cooker Chicken Tikka Masala
Frozen Greek Yogurt Bark
NY Times' Almond Cake
Easy Chicken Stir Fry

Categories

  • blog
  • books
  • Holidays
  • recipes

Follow the Richmond Avenue

  • Bloglovin
  • Instagram

Popular Posts

  • Meatloaf, Lemon Garlic Green Beans, and Mashed Sweet Potatoes
  • Trisha Yearwood's Homemade Banana Pudding
  • Brown Rice Mushroom Risotto
  • Slow Cooker Chicken Tikka Masala
  • Frozen Greek Yogurt Bark

Copyright 2025 | Managed by: Seattle Web Works | Site design handcrafted by Station Seven

 

Loading Comments...