Banana Pudding Recipe

Warm the milk

In a medium saucepan, combine 3 cups whole milk and 1 tablespoon granulated sugar. Warm over medium heat until the milk is hot and steamy but not boiling (small bubbles forming around the edge), about 4–5 minutes.

Mix dry and yolks

While the milk warms, whisk together 1 tablespoon cornstarch, the remaining 1 tablespoon granulated sugar, and a pinch of fine sea salt in a medium bowl. Add 3 large egg yolks and whisk until smooth and slightly pale.

Temper the eggs

Slowly pour about 1/2 cup of the hot milk into the yolk mixture in a thin stream while whisking constantly to gently raise the yolks' temperature. Continue whisking and add another 1/2 cup of milk. This prevents the yolks from curdling.

Cook the pudding

Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a heatproof spatula or whisk, scraping the bottom, until the mixture thickens and coats the back of the spatula (about 5–8 minutes). Do not boil. If you used a whisk and see steam and thickening, reduce heat to low.

Finish and cool

Remove saucepan from heat. Stir in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract until butter melts and mixture is glossy. To prevent a skin forming, press a piece of plastic wrap directly onto the surface of the pudding. Chill in the refrigerator for at least 1 hour (or until fully cold).

Prepare bananas and whipped cream

Slice 4 ripe but firm bananas into 1/4-inch rounds. If using store-bought whipped cream, whisk 1 cup of whipped cream with 1 tablespoon powdered sugar briefly to stabilize and sweeten; if using freshly whipped cream, whip to soft peaks and fold in powdered sugar.

Layer the dessert

In a 9x9-inch baking dish or individual ramekins, spread a thin layer of chilled pudding on the bottom (about 1/2 cup). Arrange a single layer of vanilla wafers (about 1/3 of the cookies) over the pudding. Top the wafers with a layer of banana slices (about one-third of the bananas). Spread about one-third of the remaining pudding over the bananas. Repeat with another wafer layer, bananas, and pudding until ingredients are used, finishing with a layer of pudding.

Top with whipped cream and chill

Smooth the remaining whipped cream over the top layer of pudding. Optionally garnish with the reserved 1/2 cup banana slices and a few crushed vanilla wafers for texture. Chill the assembled pudding in the refrigerator for at least 2 hours (preferably 4 hours or overnight) so flavors meld and cookies soften slightly.

Serve

Serve cold. For best presentation, let sit at room temperature 5–10 minutes before serving so slices cleanly.