Banana Pudding Recipe

Temper and cook custard

In a medium saucepan, combine 2 1/2 cups of the milk with the granulated sugar and salt. Warm over medium heat, stirring occasionally, until steam rises and edges begin to bubble but not a full boil (about 5–7 minutes).

Mix egg yolks and cornstarch

While the milk warms, whisk the egg yolks and cornstarch together in a medium bowl until smooth and slightly paler. Add the remaining 1/2 cup milk to the yolk mixture and whisk to temper (this brings the yolks closer to the milk temperature).

Combine and thicken

Slowly pour about 1/3 of the hot milk mixture into the tempered yolks while whisking constantly to avoid scrambling. Then pour the yolk mixture back into the saucepan with the remaining milk. Return saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula (about 3–5 minutes). Do not let it boil vigorously.

Finish pudding

Remove the pan from heat. Stir in the butter and 2 teaspoons vanilla extract until butter is melted and incorporated. Taste and adjust salt if needed. Transfer the pudding to a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill at least 1 hour to firm up (can be chilled up to 24 hours).

Prepare bananas and wafers

Slice the bananas into 1/4-inch thick rounds. Arrange a single layer of vanilla wafers on the bottom of an 8x8-inch dish (or individual serving glasses) — about half of the wafers for the first layer.

Assemble layers

Spoon about one-third of the chilled pudding over the wafer layer and spread gently to cover. Arrange about half of the banana slices in an even layer over the pudding. Repeat with another layer of wafers, another third of the pudding, and the remaining banana slices. Finish with the remaining pudding spread on top. If using a decorative top, reserve a few wafers or banana slices.

Chill to set

Cover the assembled pudding and chill for at least 2 hours so the wafers soften and flavors meld. For best texture, chill 4 hours or overnight.

Whip cream

Just before serving, in a chilled bowl beat the heavy cream with the powdered sugar and 1 teaspoon vanilla extract until soft-medium peaks form.

Top pudding

Spread or pipe the whipped cream over the chilled pudding. Garnish with a few crushed wafers or banana slices. Serve immediately. If not using whipped cream, the pudding can be served plain or with a dollop of store-bought whipped topping.