Banana Cream Pudding Recipe

Prep dry and wet

In a medium saucepan, whisk together granulated sugar and cornstarch until evenly combined. In a separate bowl, whisk the egg yolks lightly with 2 tablespoons of the milk to temper.

Heat milk and cream

Combine the remaining milk (approximately 1 14 cups) and the heavy cream in the saucepan with the sugar mixture. Cook over medium heat, stirring occasionally, until the mixture is hot and small bubbles form at the edges but not boiling (about 5–7 minutes).

Temper eggs

Slowly pour about 1/2 cup of the hot milk mixture into the bowl with the egg yolks while whisking constantly to raise their temperature. Then pour the tempered yolks back into the saucepan, whisking continuously.

Thicken pudding

Return the saucepan to medium-low heat and cook, stirring constantly with a whisk or silicone spatula, until the custard thickens and coats the back of a spoon (about 3–5 minutes). Do not boil. When thickened, remove from heat.

Finish custard

Stir in the unsalted butter, 1 1/2 tsp vanilla extract, and a pinch of salt until the butter is fully melted and incorporated. Taste and adjust vanilla or salt if needed. Transfer the pudding to a shallow bowl; press plastic wrap directly onto the surface to prevent a skin. Chill in refrigerator at least 2 hours until fully set.

Slice bananas

Peel the bananas and slice them into 1/4-inch rounds. If making ahead, toss gently with a few drops of lemon juice to prevent browning (optional).

Assemble layers

In an 8x8-inch baking dish or individual serving glasses, spread a thin layer (about 1/3 of total) of chilled vanilla pudding on the bottom. Arrange a single layer of vanilla wafers (about 9 wafers, or enough to cover) over the pudding. Top the wafers with a layer of banana slices, then drizzle about 1 tablespoon of butterscotch sauce over the bananas. Repeat the layering two more times (pudding → wafers → bananas → butterscotch), finishing with a final layer of pudding on top.

Soak time

Cover the assembled dish with plastic wrap and refrigerate at least 1 hour (preferably 2–4 hours) to let the wafers soften and flavors meld. If serving the same day, assemble no more than 6 hours ahead to preserve some texture.

Make whipped cream

Chill a mixing bowl and beaters briefly. Pour the heavy whipping cream into the bowl, add powdered sugar and 1/2 tsp vanilla extract. Whip at medium-high speed until soft to medium peaks form (about 2–3 minutes). Do not overbeat.

Top pudding

When ready to serve, spread or pipe the whipped cream over the final pudding layer. Drizzle remaining butterscotch sauce over the whipped cream and sprinkle crushed vanilla wafers on top for garnish.

Portion the banana cream pudding into bowls or plates. Serve chilled. Leftovers can be refrigerated, covered, for up to 2 days; wafer texture will continue to soften.