Banana Pudding Kugel. Two toppings.

Banana Pudding Kugel

There is nothing I love doing more than taking popular and traditional Southern recipes and creating new recipes that embrace my California lifestyle or Jewish faith. This recipe is the perfect example of that.

Banana Pudding is quintessential in the South. Sweet Noodle Kugel is a dish that is served, often in Jewish home. I had been playing around with creating this recipe for awhile. I had started by making the banana pudding then adding noodles. As it turned out, adding roasted bananas to my original kugel recipe was the trick.

For toppings you have options. I actually had my family vote on this at Thanksgiving. Their preference was the pecan topping. I still really like trying to incorporate the traditional pudding topper, Nilla wafers. The base stays the same its just the addition that would change. I can’t wait to hear which topping you choose!

Banana Pudding Kugel.
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Banana Pudding Kugel

Southern Banana Pudding combined with Jewish Kugel...HEAVEN
Course: Endings, Everything Else
Cuisine: American, Jewish, Southern
Keyword: banana, kugel, pudding



  • 6 Ripe Bananas have one or two additional for decoration.
  • 1 Pound Wide Egg Noodles
  • 4 Lg. Eggs
  • 1 Cup Whole Milk
  • 3/4 Cup Granulated White Sugar
  • 6 Tbs. Sour Cream
  • 8 Oz. Cream Cheese, room temperature


  • 1 Stick Unsalted Butter, melted
  • 1/4 Cup Light Brown sugar
  • 1-1/2 Cups Chopped Pecans, Nilla Wafers crushed or Cornflakes



  • Preheat oven to 325°.
    Coat each banana with peel with a little of bit of neutral oil.
    Place on a roasting pan and roast at 325° for 10 minutes. Turn over and roast for another 5-10 minutes. You want them to be very dark.
    Remove from oven and let cool until you handle them. Slice open and remove roasted flesh to a bowl. Make sure the bananas are smooth. If you need to you can puree in a blender.
  • Bring salted water to a boil and "par" cook your noodles. If the package says 8 minutes do 5, for example.
    Drain and cool slightly.
  • Beat together with a hand mixer, eggs, milk, sugar, sour cream and cream cheese, until smooth.
    Stir in bananas.
    Add noodles to mixture and tossto coat well.
  • Butter a 9x13 pan and pour noodles in .
    Bake in 325° oven for 45 minutes.


  • While kugel is doing initial baking stir together the topping ingredients, butter brown sugar and your choice of crunch.
    The popular choice in my home was pecans, but I liked the Nilla wafers.
    At the 45 minute mark remove kugel from oven and add topping.
    Return to oven for another 15 minutes.
    Serve warm or cooled, It's delicious!

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