Banana Pudding Recipe

Scald milk

Pour 3 cups whole milk into a medium saucepan. Heat over medium until small bubbles form around the edge and steam rises (do not boil). Remove from heat and set aside.

Whisk dry and yolks

In a medium bowl, whisk together 3 tablespoons granulated sugar, 4 teaspoons cornstarch, and a pinch of salt. Add 3 large egg yolks and whisk until smooth and slightly pale.

Temper eggs

Slowly pour about 1/2 cup of the hot milk into the sugar–egg mixture while whisking constantly to temper. Continue adding the hot milk in a thin stream (about 1 cup more) while whisking until the yolk mixture is warmed and smooth.

Cook pudding

Pour the tempered egg mixture back into the saucepan with the remaining milk and place over medium-low heat. Cook, stirring constantly with a whisk or heatproof spatula, until the mixture thickens and comes to a gentle boil (bubbles will appear) — about 3–5 minutes. Continue cooking for 30–60 seconds after it starts boiling to fully activate the cornstarch, stirring constantly to prevent scorching.

Finish pudding

Remove from heat. Stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until butter melts and the pudding is glossy. Pour the pudding into a shallow bowl or container and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill until cool, at least 30 minutes (can chill longer while preparing other components).

Prepare bananas

Peel the ripe bananas and slice them into 1/4-inch thick rounds. Place them in a bowl and if desired toss lightly with 1 teaspoon lemon juice (optional, not listed in ingredients) to slow browning; use immediately.

Whip cream

In a chilled medium bowl, pour 1 cup cold heavy cream. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Using a handheld mixer or whisk, whip to medium-stiff peaks (the cream should hold shape but still be soft).

Layer pudding

In a 9x9-inch baking dish or trifle bowl, start with a single layer of Nilla wafers (about one-third of the cookies) to cover the bottom. Spoon about one-third of the chilled pudding over the cookies and smooth. Place a layer of banana slices to cover the pudding (use about half the bananas). Add another layer of cookies (another third), then another third of pudding, and another layer of bananas. Finish with the remaining pudding and reserve a handful of cookies to crumble for topping.

Top with whipped cream

Spread the whipped cream evenly over the top layer of pudding. Crumble the reserved cookies and sprinkle on top for texture and garnish.

Chill and serve

Refrigerate the assembled banana pudding at least 2 hours, preferably 4 hours or overnight, to let flavors meld and cookies soften slightly. Serve chilled. Keeps covered in the refrigerator for up to 3 days (note: cookies will continue to soften).