Classic Banana Pudding Recipe

Warm the milk

In a medium saucepan, combine 3 cups whole milk and 3 tablespoons granulated sugar. Warm over medium heat until just steaming and small bubbles form at the edge (do not boil), about 5–7 minutes, stirring occasionally.

Make egg mixture

While the milk warms, whisk together 3 large egg yolks, 1 tablespoon granulated sugar, and 3 teaspoons cornstarch in a medium bowl until pale and smooth.

Temper the eggs

Slowly pour about 1/2 cup of the hot milk into the egg mixture in a thin stream, whisking constantly to raise the temperature. Repeat with another 1/2 cup. Then pour the tempered egg mixture back into the saucepan with the remaining warm milk, whisking constantly.

Thicken the custard

Return the saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula or whisk, until the mixture thickens and coats the back of the spatula, about 3–5 minutes. Do not let it boil vigorously. Remove from heat.

Finish the custard

Stir in 2 tablespoons unsalted butter, 2 teaspoons pure vanilla extract, and a pinch of fine salt until the butter is melted and the custard is smooth. Taste and adjust vanilla or salt if desired. Transfer custard to a clean bowl and cover the surface with plastic wrap to prevent a skin from forming. Chill until cool, about 30–45 minutes (or faster in an ice bath).

Prepare bananas and wafers

Peel and slice 4 medium ripe bananas into 1/4-inch rounds. Reserve a few nice slices for garnish if desired. Line the bottom of a 9x9-inch (or similar) baking dish with a single layer of vanilla wafers, breaking a few to fill gaps.

Layer pudding

Once the custard is cool but still spreadable, pour about one-third of it over the first wafer layer and spread gently. Arrange a layer of banana slices over the custard, then add another layer of vanilla wafers. Repeat: another one-third custard spread, banana layer, wafers, and finish with the remaining custard. You should have 2–3 wafer layers and a final custard top.

Chill

Cover the assembled pudding with plastic wrap and refrigerate at least 2 hours, preferably 4 hours or overnight, so wafers soften and flavors meld.

Make whipped topping

About 10–15 minutes before serving, whip 1 cup cold whipping cream with 2 teaspoons powdered sugar until soft to medium peaks form. Gently spread or pipe the whipped cream over the chilled pudding.

Garnish and serve

Top with reserved banana slices and a few extra vanilla wafers or crushed wafers for texture. Serve chilled. Leftovers keep covered in the refrigerator for up to 2 days (bananas will brown and wafers continue to soften).