Banana Pudding Recipe

Heat milk and cream

In a medium saucepan, combine 3 cups whole milk and 1 cup heavy cream. Warm over medium heat until it begins to steam and small bubbles form at the edges (do not boil). Stir occasionally to prevent a skin from forming.

Whisk sugar, cornstarch, and yolks

While the milk warms, whisk together 3 tablespoons granulated sugar, 3 teaspoons cornstarch, and a pinch of salt in a medium bowl. Add 4 egg yolks and whisk until smooth and slightly pale.

Temper eggs

Slowly ladle about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs. Repeat with another 1/2 cup until the egg mixture has been warmed.

Cook custard

Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly. Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens and coats the back of a spoon (about 3–5 minutes). Do not boil to avoid curdling.

Finish custard

Remove from heat and stir in 2 teaspoons vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to ensure smoothness. Cover the surface with plastic wrap pressed directly onto the custard to prevent a skin and chill until cool, at least 1 hour.

Prepare bananas

Peel and slice 4 ripe bananas into 1/4-inch thick rounds. Arrange slices on a plate and cover lightly to prevent browning while assembling.

Whip cream (optional)

In a bowl, whip 1 cup heavy whipped cream (or store-bought) until soft peaks form. If making from scratch, add 1 tablespoon powdered sugar and 1 teaspoon cold milk if needed. Fold gently to keep it light. Refrigerate until ready to use.

Layer pudding

Using a 9x9-inch dish or individual serving glasses, spread a thin layer (about 1/3 cup) of chilled vanilla custard on the bottom. Place a single layer of vanilla wafers (or shortbread) to cover the custard. Add a layer of banana slices to cover the wafers, then spoon another 1/2 cup custard over the bananas to soak the cookies. Repeat: a layer of wafers, bananas, and custard, ending with a final smooth layer of custard.

Top with whipped cream and chill

Spread the whipped cream over the final custard layer. Cover the assembled pudding with plastic wrap and refrigerate for at least 2–4 hours (preferably overnight) so the wafers soften and flavors meld.

Serve

Before serving, you may crumble a few extra vanilla wafers on top for garnish or add a few banana slices. Serve chilled. Leftovers will keep covered in the refrigerator for up to 3 days.