Banana Pudding Recipe

Prepare dry mix

In a medium bowl whisk together the granulated sugar and cornstarch until evenly combined. Whisk in the egg yolks until smooth and slightly pale.

Heat milk

In a medium saucepan over medium heat, warm the whole milk until it is steaming but not boiling (small bubbles around the edge), stirring occasionally.

Temper eggs & thicken

Slowly pour about 1/2 cup of the hot milk into the egg-sugar-cornstarch mixture while whisking constantly to temper the yolks. Then pour the tempered mixture back into the saucepan with the remaining milk. Continue cooking over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 3–5 minutes). If using instant vanilla pudding mix as the package directs, whisk into warm milk according to package and then continue as noted.

Finish custard

Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until smooth. If you prefer a very smooth custard, press it through a fine-mesh sieve into a clean bowl. Cover the surface of the custard with plastic wrap to prevent a skin from forming and let cool to room temperature (15–20 minutes), then refrigerate until chilled, about 30 minutes.

Whip cream

Chill a mixing bowl and whisk (or beaters) for 5–10 minutes. Pour the cold heavy cream into the bowl, add powdered sugar and vanilla extract. Whip at medium-high speed until soft peaks form (do not overbeat). Keep chilled until assembly.

Slice bananas

Peel the ripe bananas and slice into 1/4-inch rounds. To prevent browning while assembling, work quickly or toss slices with a few drops of lemon juice (optional — not included in ingredient list).

Layer pudding

In a 9x9-inch dish or individual serving glasses, spread a thin layer (about 1/3) of chilled vanilla custard on the bottom. Arrange a single layer of vanilla wafers to cover the custard, then add a layer of banana slices (about half of the bananas). Top with another 1/3 of the custard, another layer of wafers (break some to fit), then the remaining banana slices, and finish with the remaining custard so the top is mostly covered. Reserve a few wafers for garnish.

Top with whipped cream

Pipe or dollop the whipped cream over the top layer of pudding, smoothing lightly with a spatula or leaving swirls.

Garnish and chill

Sprinkle the reserved crushed vanilla wafers and an extra banana slice on top for garnish. Cover loosely and refrigerate the assembled pudding for at least 2 hours (preferably 4 hours or overnight) to allow flavors to meld and wafers to soften slightly.