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 around the edge (do not boil). Stir occasionally to prevent a skin from forming.

Mix dry thickener and sugars

In a medium bowl, whisk together 1 tablespoon cornstarch, 1 teaspoon flour, 3 tablespoons granulated sugar, and a pinch of fine sea salt until evenly combined.

Temper egg yolks

In a separate bowl, whisk 3 large egg yolks with 1 tablespoon granulated sugar until smooth and slightly pale. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper them (pour slowly while whisking constantly).

Combine and thicken

Pour the tempered yolks back into the saucepan with the remaining warm milk and cream, whisking constantly. Add the dry thickener mixture while continuing to whisk. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 4–6 minutes). Do not let it boil.

Finish the pudding

Remove the pan from heat. Whisk in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract until fully incorporated and smooth. Taste and adjust salt if needed (the pinch should be enough).

Cool slightly

Pour the pudding into a clean bowl and cover the surface with plastic wrap pressed directly onto the pudding to prevent a skin from forming. Let cool at room temperature for 20–30 minutes, then chill in the refrigerator for at least 1 hour to set further (you can assemble while slightly warm if short on time, but filling sets better when chilled).

Prepare bananas: Peel the bananas and slice them into 1/4-inch thick rounds. If you want to prevent browning, toss the slices briefly with a teaspoon of lemon juice diluted in a tablespoon of water (optional).

Layer cookies and bananas: In a 2-quart baking dish or individual serving dishes, spread a thin layer (about 1/3 of the total) of the chilled pudding on the bottom. Arrange a single layer of vanilla wafers to cover the pudding, breaking a few to fit as needed. Place about half of the banana slices over the cookies in an even layer.

Repeat layers: Spoon another 1/3 of the pudding over the bananas and smooth. Add another layer of vanilla wafers (use remaining cookies as needed) and the remaining banana slices. Top with the remaining pudding and smooth the surface.

Chill to meld flavors: Cover the assembled dish with plastic wrap and refrigerate for at least 2 hours (preferably 4 hours or overnight) so the cookies soften and flavors meld.

Make whipped cream

About 10 minutes before serving, in a chilled bowl use an electric mixer to whip 1 cup cold heavy cream with 2 teaspoons powdered sugar and 1 teaspoon vanilla extract until soft to medium peaks form.

Top pudding: Spread or pipe the whipped cream over the chilled pudding. Optionally garnish with a few crushed vanilla wafers or a banana slice. Return to refrigerator for 10–15 minutes if you want the topping to settle before serving.