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Alabama Banana Pudding

Yield 8 servings
12 ratings


¾ cup sugar

¼ cup cornstarch

½ teaspoon kosher salt

6 egg yolks

3½ cups milk

2 tablespoons unsalted butter, cubed

1 tablespoon vanilla extract

1 tablespoon dark rum

5 medium bananas, sliced

1 12-ounce box vanilla wafers


Whisk together sugar, cornstarch, salt and egg yolks in a large saucepan. Whisk in milk and bring to a simmer over medium heat.

Cook, stirring, until it thickens to a custard, 1-2 minutes. Remove from heat; whisk in butter, vanilla and rum. Let cool.

Place ¹/₃ of the vanilla wafers over bottom of 8″ × 8″ dish. Top with ¹/₃ bananas, then cover bananas with ¹/₃ of the pudding. Repeat each layer twice.

Refrigerate until chilled. Serve cold with vanilla wafers on top.

Ingredients used in this recipe