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TEST KITCHEN APPROVED

Banana Pudding Tart

Name: Banana Pudding Tart
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 14 servings
Ingredients: 5 medium bananas; 2 cups crushed vanilla wafers (about 60 wafers); 5 tablespoons butter, softened; 1 can (14 ounces) sweetened condensed milk; 1/4 cup packed light brown sugar; 2 large eggs; 3 large egg yolks; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup heavy whipping cream, whipped

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. + chilling Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by Tania Gordon, Chicago, Illinois

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Nov. 28, 2023

Here's a tart version of the classic banana pudding. Use the entire box of vanilla wafers, reserving 1/4 cup to sprinkle on the whipped cream topping. Add chai spice to make it interesting! —Tania Gordon, Chicago, Illinois

TEST KITCHEN APPROVED

Banana Pudding Tart

Contest Winner

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Yield:14 servings

Prep:30 min

Cook:25 min

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Ingredients

5 medium bananas
2 cups crushed vanilla wafers (about 60 wafers)
5 tablespoons butter, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup packed light brown sugar
2 large eggs
3 large egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy whipping cream, whipped

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Directions

1
Preheat oven to 350°. Place bananas on a foil-lined rimmed baking sheet. Bake until tender and skins are dark brown, 25-30 minutes. Let cool for 15 minutes.

2
Meanwhile, mix wafers and butter. Press crumbs onto bottom and up side of an ungreased 11-in. tart pan. Refrigerate 30 minutes.
3
Peel bananas; place in a large bowl. Add milk, brown sugar, eggs and yolks, cinnamon and nutmeg; mix until combined. Pour filling into chilled crust. Place pan on a baking sheet. Bake until filling is set, 25-30 minutes.
4
Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Top with whipped cream, and additional crushed vanilla wafers if desired.