Trisha Yearwood’s Banana Pudding Recipe: Savor the Sweetness

Trisha Yearwood’s Banana Pudding Recipe is a delightful treat that encapsulates the essence of comfort food with its creamy texture and rich flavors.

This beloved dessert has been a favorite in Southern cuisine for generations, and Trisha’s recipe adds her own special touch to this classic dish.


Whether you’re hosting a gathering or simply craving a sweet indulgence, this banana pudding is sure to satisfy your taste buds and leave you wanting more.


For the Pudding:

  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • Pinch of salt
  • 3 large eggs, separated
  • 2 cups whole milk
  • 1/2 teaspoon vanilla extract
  • 4 ripe bananas, sliced
  • 1 (12-ounce) box vanilla wafers

For the Topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract


  • Medium saucepan
  • Whisk
  • Mixing bowls
  • Electric mixer
  • Trifle dish or serving bowl


In a medium saucepan, whisk together the sugar, flour, and salt.


In a separate bowl, beat the egg yolks and milk until well combined.

Gradually pour the egg mixture into the saucepan with the dry ingredients, whisking constantly.


Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding-like consistency, about 8-10 minutes.

Remove the pudding from heat and stir in the vanilla extract.


In a trifle dish or serving bowl, layer the vanilla wafers, sliced bananas, and pudding, repeating until all ingredients are used, ending with a layer of pudding on top.

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.


Spread the whipped cream over the top of the pudding.

Refrigerate the banana pudding for at least 4 hours, or overnight, to allow the flavors to meld together.


Serve chilled and enjoy!

Nutritional Facts

Note: Nutritional values are approximate and may vary depending on specific ingredients used.

  • Serving Size: 1/10 of recipe
  • Calories: 320
  • Total Fat: 15g
  • Saturated Fat: 8g
  • Cholesterol: 100mg
  • Sodium: 170mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 1g
  • Sugars: 29g
  • Protein: 5g

Health Benefits

Indulging in Trisha Yearwood’s Banana Pudding can offer more than just a delicious taste experience.

Bananas are rich in potassium, which is essential for maintaining healthy blood pressure levels and proper heart function.


Additionally, they provide a good dose of dietary fiber, aiding in digestion and promoting a feeling of fullness, which can help with weight management.

The calcium from milk contributes to bone health, while the protein from eggs offers essential amino acids for muscle repair and growth.


However, moderation is key due to the dessert’s sugar and calorie content.

FAQs (Frequently Asked Questions)

Can I use low-fat milk instead of whole milk?


Yes, you can use low-fat milk, but keep in mind that it may affect the richness of the pudding.

How long will the banana pudding last in the refrigerator?


It can be stored in the refrigerator for up to 3 days, although it’s best enjoyed within the first 24-48 hours.

Can I freeze banana pudding?


While it’s not recommended, you can freeze banana pudding.

However, the texture may change slightly upon thawing.


Can I omit the whipped cream topping?

Yes, you can omit the whipped cream if desired, but it adds a deliciously light and creamy finish to the dessert.


Can I use store-bought pudding instead of making it from scratch?

While homemade pudding offers the best flavor and texture, you can use store-bought pudding mix in a pinch.


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