Banana Pudding Recipe

Warm the milk

Pour 3 cups whole milk into a medium saucepan and warm over medium heat until steam rises and small bubbles form at the edges (do not boil).

Whisk yolks and dry ingredients

In a mixing bowl, whisk together 4 egg yolks, 3 tablespoons granulated sugar, 1 tablespoon cornstarch, and a pinch of salt until smooth and slightly pale.

Temper the eggs

Slowly pour about 1/2 cup of the warm milk into the egg mixture while whisking constantly to temper the yolks. Gradually add another 1/2 cup until the yolks are warmed.

Cook the pudding

Pour the tempered yolk mixture back into the saucepan with the remaining warm milk. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and coats the back of the spoon (about 5–7 minutes).

Finish pudding

Remove the pan from heat. Stir in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract until fully incorporated. Taste and add a touch more sugar if desired. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming and let cool to room temperature (about 20–30 minutes).

Prepare bananas and wafers

Slice 4 ripe bananas into 1/4-inch thick rounds. Arrange about one-third of the vanilla wafers in a single layer across the bottom of a 9x9-inch baking dish or similar serving dish.

Layer

Spoon about one-third of the cooled pudding over the wafer layer, spreading gently to cover. Top the pudding with half of the banana slices in an even layer. Repeat: add another layer of wafers (about one-third of remaining wafers), then one-third of the pudding, then the remaining banana slices. Finish with the last of the pudding, smoothing the top.

Chill and top

Cover the assembled pudding with plastic wrap (pressing it lightly against the top pudding layer to minimize air). Refrigerate at least 4 hours, preferably overnight, to let wafers soften and flavors meld. Just before serving, spread 1 cup whipped cream over the top or pipe decorative swirls and sprinkle a few crushed wafers for garnish.

Serve

Spoon into bowls and serve chilled. Leftovers will keep covered in the refrigerator for up to 3 days; banana slices may brown—toss or replace if desired.