Banana Pudding Recipe

Prepare the Dry Ingredients

In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined.

Combine Milk and Egg Yolks

In a separate bowl, whisk together the whole milk and egg yolks until smooth.

Heat the Mixture

Gradually pour the milk mixture into the saucepan with the dry ingredients, whisking constantly to prevent lumps.

Cook the Pudding

Place the saucepan over medium heat and continue to whisk the mixture constantly until it thickens and begins to bubble, about 10-15 minutes.

Finish the Pudding

Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until fully melted and incorporated.

Cool the Pudding

Transfer the pudding to a bowl, cover with plastic wrap (pressing it directly onto the surface of the pudding to prevent a skin from forming), and let it cool to room temperature.

Slice the Bananas

Peel and slice the ripe bananas into approximately 1/4-inch thick rounds.

Layer the Ingredients

In a trifle dish or individual serving cups, layer the vanilla wafer cookies, sliced bananas, and prepared pudding. Repeat the layers until all ingredients are used, finishing with a layer of pudding on top.

Top with Whipped Cream

Spread a generous layer of whipped cream on top of the final layer of pudding.

Chill and Serve

Refrigerate the assembled banana pudding for at least 2 hours before serving. Garnish with additional banana slices or crushed vanilla wafers if desired.