Banana Pudding Recipe

Prepare dry mix

In a medium mixing bowl, whisk together the granulated sugar and cornstarch until evenly combined.

Temper the eggs

In a separate small bowl, lightly beat the egg yolks. Gradually whisk 1/2 cup of the cold milk into the yolks to temper them (add slowly while whisking) until smooth. Set aside.

Heat milk

In a medium saucepan over medium heat, combine the remaining 2 1/2 cups milk and the pinch of salt. Heat until it just begins to steam and small bubbles form at the edges — do not boil.

Combine and thicken

Whisk the sugar-cornstarch mixture into the hot milk. Continue whisking until smooth and the mixture begins to thicken, about 2–3 minutes. Remove about 1/3 cup hot milk mixture and whisk it into the tempered yolks to warm them, then pour the yolk mixture back into the saucepan while whisking constantly.

Cook to pudding consistency

Reduce heat to medium-low and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 3–5 minutes. Once thickened, remove from heat.

Finish pudding

Stir in the unsalted butter and vanilla extract until butter is melted and incorporated. If using the optional cream cheese, beat it smooth and whisk into the warm pudding until fully combined and silky. Taste and adjust for sweetness if desired. Transfer the pudding to a clean bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate until chilled, at least 1 hour.

Just before assembling, pour the cold heavy cream into a chilled mixing bowl. Add the powdered sugar. Whip with a hand or stand mixer on medium-high speed until soft peaks form, about 2–3 minutes. Keep chilled until ready to layer.

Slice bananas

Peel the bananas and slice into 1/4-inch to 1/2-inch rounds. Use immediately to avoid browning.

Layer

In a 9x9-inch dish or similar serving dish, spread a thin layer (about 1/3) of chilled pudding on the bottom. Arrange a single layer of vanilla wafers over the pudding (break some to fit). Top the wafers with about half of the banana slices, then spread another 1/3 of the pudding over the bananas. Repeat with another layer of wafers and the remaining banana slices. Finish by spreading the remaining pudding evenly on top.

Top with whipped cream

Spread the whipped cream over the final pudding layer, creating a smooth top or soft peaks as desired. Optionally crumble a few extra vanilla wafers and sprinkle over the whipped cream.

Chill and serve

Cover the assembled pudding loosely with plastic wrap and refrigerate at least 2 hours (preferably 4 hours or overnight) to allow flavors to meld and cookies to soften slightly. Serve chilled. Leftovers keep covered in the fridge for 2–3 days; bananas may brown — press fresh banana slices on top before serving if desired.