Banana Pudding Recipe

Warm milk and cream

In a medium saucepan, combine 3 cups whole milk and 1 cup heavy cream. Warm over medium heat until it is steaming and small bubbles form at the edge, but do not let it boil.

Mix dry starch with sugar

While the milk warms, whisk together 3 tablespoons granulated sugar and 1 tablespoon cornstarch in a heatproof bowl or measuring cup to remove lumps.

Temper egg yolks

In a separate bowl, lightly whisk 3 egg yolks. Slowly whisk about 1/2 cup of the warm milk mixture into the yolks to temper them, then gradually whisk the tempered yolks back into the saucepan with the remaining milk.

Cook until thickened

Return the saucepan to medium-low heat and whisk constantly until the mixture thickens and coats the back of a spoon, about 4–6 minutes. Add the sugar-cornstarch mixture earlier if you prefer a slightly firmer set—whisk it in with the tempered yolks before returning to heat.

Finish pudding

Once thickened, remove from heat. Whisk in 2 tablespoons unsalted butter, 1 tablespoon bourbon, 1 teaspoon vanilla extract (or paste), and a pinch of fine salt until smooth. Taste and adjust vanilla or bourbon if desired. To prevent a skin forming, press a piece of plastic wrap directly onto the surface. Chill until cool, at least 2 hours (pudding will continue to set as it cools).

Chill a medium mixing bowl and beaters in the freezer for 10 minutes to help the cream whip faster.

Pour 1 cup heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form (about 2–3 minutes). Do not overwhip; the cream should be light and spreadable. Refrigerate until assembly.

Prepare bananas and wafers

Peel bananas and slice on a slight diagonal into 1/4-inch thick rounds. If you like a lightly toasted flavor, brush a few Nilla wafers lightly with the optional 1 teaspoon melted butter and warm them in a 350°F (175°C) oven for 3–4 minutes until fragrant—let cool. Reserve about 8 whole wafers per 8-serving dish for layering; crush 1 tablespoon for topping.

Layering (individual or trifle bowl)

For each serving (or in a large trifle dish): place a single layer of Nilla wafers on the base. Spoon or spread a thin layer (about 2–3 tablespoons) of chilled bourbon vanilla pudding over the wafers. Add a layer of banana slices (enough to cover). Repeat: another wafer layer, 2–3 tablespoons pudding, bananas. Finish with a final smooth layer of pudding.

Top with whipped cream

Pipe or dollop the whipped cream over the final pudding layer (about 2 tablespoons whipped cream per serving). Smooth or create peaks with a spoon or piping bag.

Garnish and chill

Sprinkle the crushed Nilla wafer over the whipped cream for texture. Refrigerate assembled pudding for at least 1 hour before serving to allow wafers to soften slightly and flavors to meld. Serve chilled. Leftovers keep covered in the refrigerator for up to 2 days; wafers will continue to soften.