Banana Pudding Recipe

Prepare ingredients

Measure milk, cream, sugar, cornstarch, and separate 4 large eggs to collect yolks. Whisk the egg yolks lightly in a bowl until smooth.

Make pastry-style pudding

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Stir in 3 tbs granulated sugar and a pinch of salt. Heat over medium until steam appears and small bubbles form at the edges (do not boil).

Temper yolks

In a small bowl, whisk together 1 tbs cornstarch with 2 tbs of the warm milk mixture to make a slurry. Slowly pour about 1/2 cup of the hot milk into the whisked yolks, whisking constantly to temper. Then slowly whisk the tempered yolks back into the saucepan with the remaining hot milk.

Thicken pudding

Return the saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, until the mixture thickens and coats the back of the spatula, about 4–6 minutes. Do not let it boil vigorously. Once thickened, remove from heat and stir in 2 tsp vanilla extract.

Cool slightly

Transfer the pudding to a clean bowl. To prevent a skin from forming, press plastic wrap directly onto the surface. Let cool at room temperature for 15–20 minutes while you prepare bananas and cookies.

Slice bananas

Peel and slice 4 medium bananas into 1/4-inch rounds. If you prefer less browning, toss slices with a tiny squeeze of lemon (optional).

Layer pudding parfait or casserole

In a 9x9-inch dish or similar serving bowl, spread a thin layer (about 1/3 of the pudding) on the bottom. Arrange a single layer of Nilla Wafers (about half of the 12 wafers) to cover the pudding. Top the wafers with a layer of banana slices (about half the bananas). Spoon another 1/3 of the pudding over the bananas to fully cover. Repeat with remaining wafers and banana slices and finish by spreading the remaining pudding evenly on top.

Chill

Cover the assembled pudding with plastic wrap (press the wrap gently onto the surface) and refrigerate at least 2 hours to set and allow wafers to soften from the pudding. For best texture, chill 4 hours or overnight.

Make stabilized whipped topping

In a chilled mixing bowl, whip 1 cup heavy cream with 1 tbs powdered sugar until soft peaks form. In a separate bowl, loosen 1 cup marshmallow fluff with a rubber spatula until spreadable.

Fold together

Gently fold half of the whipped cream into the marshmallow fluff to lighten it, then fold in the remaining whipped cream until homogeneous and smooth. The topping should be light and spreadable.

Top the pudding

Remove the pudding from the fridge and spread the marshmallow fluff topping evenly over the chilled pudding. Smooth with an offset spatula or create peaks for texture.

Optional torching (if desired)

If you want a lightly toasted surface, use a kitchen blowtorch to quickly toast the marshmallow topping until golden in spots. Alternatively, place under a preheated broiler for 30–60 seconds watching closely to avoid burning.

Garnish

Garnish with extra Nilla Wafers and a few fresh banana slices. Press a few whole wafers around the edge for presentation if desired.

Serve

Slice or scoop portions and serve chilled. Leftovers keep covered in the refrigerator for up to 3 days; note bananas may brown over time.