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March 30th, 2024

We made some banana pudding and it's always so damn good. So here's the recipe, brought to you from this like maybe decade-old stained, folded paper. Do not ask me about substitutions or anything I'm no baker, I just wanna reproduce this recipe to keep for myself.

Recommended 2 people, or prep the wafer-banana crust beforehand.

"Cracker Barrel Old Country Store Banana Pudding" <- The title at the top


  • 1 1/2 Cup Sugar
  • 1/2 Cup + 2 Tablespoons Flour
  • 1/2 Teaspoon Salt
  • 4 Cup Whole Milk
  • 5 Large Egg Yolks (Beaten)*
  • 2 teaspoons Vanilla
  • 4 tablespoons Butter
  • 1 12oz Box Vanilla Wafers
  • 6-7 Bananas (sliced about 1/3" thick)
  • 9" by 13" Cake Pan (lightly sprayed with nonstick spray [we don't do this])
  • 1 Large Container Whipped Topping*

*We make meringue for the top. When asking my mother for the recipe of the meringue, she gave me very vague instructions. So maybe look up your own meringue recipe. We put a little vanilla in ours.


On medium-low heat in a large sauce pan, place sugar, flour, salt, and milk. Stir until mixture is completely blended.

When mixture begins to softly boil, cook for two minutes, stirring constantly. The pudding will begin to thicken.

Remove from heat, (do not turn heat off), and add 1/2 cup of hot mixture to the beaten eggs, and stir until blended.

Place pudding mixture back onto the medium heat stove, and add egg mixture. Continue cooking for 3 minutes longer, still continuously stirring.

After the 3 minutes, turn heat off, (do not remove from stove), and add the butter and vanilla, mixing until blended.

Remove from stove, and let cool for about 10 minutes while you prepare the pan and vanilla wafers. (Recommend that you prepare the meringue here and prep the wafer-banana pan before starting.)

Spray your pan with non-stick cooking spray (once again - we don't do this) and place vanila wafers to cover the bottom and sides of the baking pan. Slice bananas and cover the wafers with the bananas.

Pour pudding into pan, covering bananas and wafers.

(We differ here - We place the pudding in the pan, and put the meringue on top and stick the whole thing in the oven to broil at 500f, door ajar slightly and constant watch for the meringue swirl tips to start turning golden brown. Then we remove.)

Let pudding cool after removing from the oven until approximately room temperature, then put the banana pudding in refrigerator until completely cooled.

If using whipped cream, wait until pudding is completely cooled and set and cover the top.

Place plastic wrap on any leftovers and store in fridge.

This makes an absolute boatload and is one of my favorite desserts we make. Store or restaurant banana puddings never match up to this I adore it. It will start sweating sugar after a few days - this is fine. Best ate before like, a week or so.