Banana Pudding Recipe

Prepare dry mix

In a medium bowl, whisk together sugar, cornstarch, and salt until evenly combined. Set aside.

Heat milk

In a large heavy-bottomed saucepan, heat 5 cups of the milk over medium heat until it is hot and just beginning to steam (small bubbles will form at the edges), stirring occasionally to prevent scorching.

Temper egg yolks

In a separate bowl, whisk the 6 egg yolks lightly. Gradually whisk about 1 cup of the hot milk into the yolks in a slow stream to temper them (this raises their temperature without scrambling). Once combined, slowly whisk the tempered yolk mixture back into the saucepan with the remaining hot milk.

Cook to thicken

Add the dry mix (sugar + cornstarch + salt) to the milk-and-yolk mixture while whisking continuously. Cook over medium heat, whisking constantly, until the mixture comes to a full gentle boil and thickens to a pudding consistency, about 3–5 minutes after it begins to boil. Continue whisking to avoid lumps.

Finish custard

Remove the pan from heat. Whisk in the butter (4 tbs) in small pieces until fully incorporated, then whisk in 2 tsp vanilla. If the custard has any lumps, strain it through a fine-mesh sieve into a clean bowl to ensure a smooth texture. Let the custard cool at room temperature, stirring occasionally to release steam and prevent a skin from forming, for about 10 minutes.

Prepare pan

Use a half baking pan (approximately 9x13-in half pan or similarly sized hotel pan). Spread a thin layer of custard (about 1–1.5 cups) on the bottom to anchor the wafers.

Slice bananas

Peel and slice 7 of the bananas into 1/4-inch rounds. Keep one banana whole for final garnish slices. Toss slices lightly with a few drops of lemon juice if you want to minimize browning (optional).

Layer wafers and bananas

Place a single layer of vanilla wafers over the bottom custard. Top with about half of the banana slices arranged evenly. Spoon about one-third of the custard over the bananas and gently spread to cover them without smashing. Repeat: add another layer of wafers, the remaining banana slices, and another one-third of the custard. Finish with a final layer of wafers if you have them and spread remaining custard evenly over the top to fully cover the cookies.

Chill

Cover the pan tightly with plastic wrap, pressing the wrap directly onto the custard surface to prevent a skin, or place a layer of parchment directly on the custard then wrap. Chill in the refrigerator at least 4 hours, preferably overnight, so the wafers soften and flavors meld.

Optional whipped cream topping

If making whipped cream, chill a mixing bowl and whisk attachment for 10 minutes. Pour 2 cups heavy cream into the bowl with 3 tbs confectioners' sugar and 1 tsp vanilla. Whip on medium-high until soft peaks form. After the pudding has chilled, spread the whipped cream evenly over the top or pipe decorative dollops.

Garnish and serve

Just before serving, sprinkle 1/2 cup crushed vanilla wafers over the top and arrange slices from the reserved banana on the surface. Cut into portions (this half pan yields about 12–15 servings) and serve chilled.