Banana Pudding Recipe

Prep dry mix

In a medium bowl, whisk together the cornstarch and 2 tablespoons granulated sugar until evenly combined. Set aside.

Temper eggs

In a separate small bowl, whisk the 3 egg yolks lightly. Add one or two tablespoons of the warm milk (see next step) to the yolks while whisking to temper them so they don't scramble.

Heat milk

In a medium saucepan, combine 2 cups whole milk and 1/2 cup heavy cream with a pinch of salt. Heat over medium until it reaches gentle steam and small bubbles form around the edges (do not boil). Reserve about 1-2 tablespoons warm milk to temper the yolks, then remove the pan from heat.

Combine and thicken

Pour the reserved warm milk into the tempered egg yolks while whisking, then pour that egg-milk mixture back into the saucepan. Sprinkle in the cornstarch-sugar mixture while whisking continuously. Return the pan to medium-low heat and cook, whisking constantly, until the mixture thickens and comes to a simmer, about 2–4 minutes. It should coat the back of a spoon.

Finish pudding

Remove the pan from heat. Stir in 2 teaspoons vanilla extract and 1 tablespoon unsalted butter until fully incorporated and smooth. Taste and adjust sugar if needed. Pour the pudding into a shallow bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill at least 1 hour until set (or refrigerate 30 minutes for slightly looser pudding).

Prepare bananas and wafers

While pudding chills, peel and slice 4 medium ripe bananas into 1/4-inch rounds. Arrange about 9 vanilla wafers in a single layer on the bottom of an 8x8-inch dish or divide among 4 individual serving glasses.

Layer pudding and bananas

Spoon about one-third of the chilled pudding over the wafer layer, spreading evenly. Add a single layer of banana slices to cover the pudding. Repeat with another layer of wafers (break to fit if necessary), another third of the pudding, and a second banana layer. Finish with the remaining pudding, smoothing the top.

Make whipped cream

In a chilled bowl, whip 1/2 cup cold heavy cream with 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract until soft to medium peaks form. Taste and adjust sweetness if desired.

Top and chill

Spread or pipe the whipped cream over the final pudding layer. Crumble a few extra vanilla wafers on top for garnish if desired. Chill assembled pudding at least 30 minutes to allow wafers to soften and flavors to meld. For best texture, chill 2–4 hours before serving.

Serve

Serve chilled. Leftovers keep covered in the refrigerator for up to 2 days; banana slices may darken—brush lightly with lemon juice if making ahead to preserve color.