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Annie Ruth’s Banana Pudding by Jazzma Pryor


It’s Tamron Hall’s holiday potluck! Check out Annie Ruth’s Banana Pudding by Jazzma Pryor featured in the episode below.


  • 1 ¼ cups white granulated sugar
  • 2 whole eggs
  • ¼ tsp lemon extract
  • ¾ tsp vanilla extract
  • ¾ cup self-rising flour
  • 1 12oz can Carnation milk
  • 2 ¼ cups water
  • 1 11oz box of regular Nilla Wafers
  • 2-4 fresh bananas


  • Mix sugar and eggs in medium bowl until evenly distributed. Stir in vanilla and lemon extract. Add flour into mixture until it is hard to stir like a very thick cake batter. Set aside.
  • Pour Carnation milk and water in a medium saucepan on low heat so it does not boil over. Stir occasionally.
  • Slice your bananas to your preferred thickness. Layer wafers and bananas in casserole dish. Set aside.
  • Once your milk and water are lightly boiling, slowly pour in batter while continuously stirring to prevent clumps. Make sure to stir from the bottom of the pan so the sugar does not burn. Continue to stir on low heat until the pudding is thick like custard. Turn off heat and pour pudding over layered bananas and wafers.
  • Use a butter knife to lightly lift the edges and center so pudding can reach the bottom of the pan.
  • We prefer it warm, but it is also delicious chilled. Enjoy!

A message from Jazzma Pryor:

This recipe has been passed down through the women from my maternal lineage. We learn by watching in my family, without written recipes, so this was a labor of love between my mother and I trying to figure out measurements to share with you. You are welcome to add more extract, more or less sugar or bananas, etc. to your liking.


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