Banana Pudding Recipe

Prep and mix dry

In a medium bowl, whisk the cornstarch with 1/4 cup of the sugar to eliminate lumps and set aside.

Heat milk and cream

In a medium saucepan, combine the whole milk and heavy cream. Warm over medium heat until it is steaming and small bubbles form at the edges (do not boil), stirring occasionally, about 5–7 minutes.

Temper yolks

In a separate bowl, whisk the egg yolks with the remaining sugar until smooth. Slowly pour 1/2 cup of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper the yolks and avoid curdling.

Thicken the pudding

Pour the tempered yolk mixture back into the saucepan with the remaining milk. Add the cornstarch-sugar mixture and salt. Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 3–5 minutes). Continue to simmer for 1 minute while whisking to activate the cornstarch fully.

Finish and chill

Remove the pudding from heat. Stir in the unsalted butter and vanilla extract until smooth. Optionally strain the pudding through a fine-mesh sieve into a clean bowl to ensure silky texture. Press a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Chill in the refrigerator at least 1.5 hours, or until fully cooled and set.

Prepare bananas and whipped cream

Slice bananas into 1/4-inch rounds. If using homemade whipped cream, beat 2 cups heavy cream with 1 tbsp powdered sugar (optional) until soft peaks form. For extra flavor, gently toss banana slices with the banana liqueur or rum (optional) and set aside.

Layer pudding

In a 9x13 baking dish or individual serving glasses, spread a thin layer (about 1/3 inch) of chilled pudding on the bottom. Arrange a single layer of vanilla wafers over the pudding, breaking cookies as needed to fit.

Add bananas and repeat

Top the wafer layer with a single layer of banana slices. Spread about one-third of the remaining pudding over the bananas, smoothing gently. Repeat layers (cookies, bananas, pudding) until you reach the top, ending with pudding. Reserve several wafers or cookie crumbs for garnish if desired.

Top with whipped cream

Spread the whipped cream evenly over the final pudding layer. For a pretty finish, pipe or dollop peaks with a spoon. Sprinkle reserved cookie crumbs or crushed wafers on top for texture.

Chill and serve

Refrigerate the assembled banana pudding for at least 2 hours (preferably 4 hours or overnight) to allow cookies to soften and flavors to meld. Serve chilled. Leftovers keep covered in the refrigerator for up to 3 days; note that cookies will continue to soften over time.