Banana Pudding Recipe

Prepare dairy and vanilla

In a medium saucepan, combine the whole milk and heavy cream. If using a vanilla bean, split and scrape the seeds into the milk and add the pod. Heat over medium until it just begins to steam and small bubbles form at the edges (do not boil).

Whisk dry ingredients and yolks

While milk heats, whisk together the sugar, cornstarch and salt in a medium bowl. In a separate bowl, lightly beat the egg yolks. Gradually whisk about 1/2 cup of the warm milk into the yolks to temper them (whisk constantly) until smooth.

Cook custard

Slowly pour the tempered yolk mixture back into the saucepan with the remaining warm milk, whisking constantly. Return saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula or whisk, scraping the bottom, until the mixture thickens and coats the back of the spatula, about 4–6 minutes. Do not let it boil vigorously.

Finish custard

Remove from heat. If you used a vanilla pod, remove and discard it. Stir in the unsalted butter and vanilla extract (if using extract instead of a pod) until smooth. Taste and adjust sweetness if necessary. Pour custard into a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill at least 1 hour until cool and set but still spreadable.

Prepare bananas and wafers

Slice the bananas into 1/4-inch rounds. If your bananas are very ripe and soft, slice just before assembling to avoid browning. Arrange a layer of vanilla wafers in the bottom of a 9x13-inch baking dish or individual serving dishes to cover the base.

Layer pudding

Spoon about one-third of the chilled custard over the wafer base and spread gently to an even layer. Add a single layer of banana slices over the custard. Repeat with another layer of wafers, custard (another third), and bananas. Finish with a final layer of wafers (optional) and the remaining custard spread evenly on top.

Top with whipped cream or meringue

If using whipped cream: Whip the 2 cups chilled heavy cream (if using) with 2 tablespoons powdered sugar until soft peaks form and spread over the top. If using meringue: Whisk the 3 egg whites with 1/4 tsp cream of tartar until soft peaks form, gradually add 2–3 tablespoons sugar and whip to glossy stiff peaks; spread over the surface and brown under a hot broiler for 30–60 seconds or with a kitchen torch until golden.

Chill and serve

Cover and refrigerate the assembled pudding at least 2 hours, preferably 4 hours or overnight, to allow wafers to soften and flavors to meld. Before serving, garnish with a few extra crushed wafers or banana slices. Serve chilled.