Ingredients
Method
- In a large mixing bowl, whisk the granulated sugar, cornstarch, and egg yolks together until smooth and pale. Pour in 1 cup of the whole milk and whisk until the mixture is well blended.
- In a medium saucepan, bring the remaining 2 cups of whole milk to a gentle boil over medium-high heat.
- While whisking constantly, slowly pour the hot milk into the sugar mixture in a thin stream. Return the entire mixture to the saucepan and cook over medium heat, stirring nonstop, until it thickens and coats the back of a spoon. Take the pan off the heat, then stir in the butter and half of the vanilla extract. Let the pudding cool completely to room temperature.
- Spread one-third of the cooled pudding over the bottom of a 1 ½ quart baking dish or an 8-inch square pan. Top with a single layer of vanilla wafers, then a layer of banana slices. Repeat these layers once more, then finish with the remaining pudding as the final layer.
- In a medium mixing bowl, whip the cold heavy cream, powdered sugar, and the remaining vanilla extract with an electric mixer until soft-to-medium peaks form.
- Spread the whipped cream evenly over the top of the pudding. Garnish with crushed vanilla wafers and a few fresh banana slices.
Nutrition
Notes
For best flavor, use ripe but still firm bananas; they hold up better in the layers.
If the pudding seems thin after cooking, cook it an additional 1 to 2 minutes while whisking until it has a thick, custard-like consistency.
To prevent a skin from forming on the pudding, press plastic wrap directly onto the surface before cooling.
The assembled dessert is best eaten within 24 hours; the wafers soften and the bananas stay fresh.
Swap 1 ½ cups of whole milk for half-and-half for an even richer pudding, if desired.
Make the pudding a day ahead, keep it chilled, and add the whipped cream just before serving.
Store leftovers covered in the refrigerator for up to 2 days.
