Ingredients

2 1/2 cups whole milk

1/2 cup heavy cream

1 egg (at room temperature)

2 egg yolks (at room temperature)

3/4 cup granulated sugar

4 1/2 tablespoons cornstarch

4 tablespoons butter (chopped)

3 teaspoons vanilla extract

1/2 teaspoon salt

1 box Nilla wafers

4 large bananas (sliced, use ripe but not overly ripe)

Fresh whipped cream (for topping, optional)

Instructions

Step 1: Add the milk and heavy cream to a medium saucepan and heat over medium heat until it begins to simmer, stirring frequently to prevent scorching.

Step 2: In a medium bowl, whisk together the whole egg, egg yolks, granulated sugar, and cornstarch until smooth and well combined.

Step 3: Temper the eggs by slowly adding a few spoonfuls of the hot milk mixture into the egg mixture, whisking constantly to avoid scrambling the eggs. Repeat once more with a few more spoonfuls.

Step 4: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over medium-low heat, stirring constantly, for 5 to 8 minutes until the pudding thickens and coats the back of a spoon. Do not let it boil.

Step 5: Remove the saucepan from heat. Stir in the chopped butter, vanilla extract, and salt until fully incorporated.

Step 6: Strain the pudding through a fine mesh strainer into a clean container to remove any lumps and achieve a silky smooth texture.

Step 7: Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least one hour until thoroughly chilled. Stir well before assembling.

Step 8: To assemble, use a 9-inch square pan, large bowl, trifle dish, or individual serving dishes. Begin by layering the bottom with Nilla wafers, then add a layer of sliced bananas followed by half of the pudding. Repeat with another layer of wafers, bananas, and pudding, finishing with a top layer of wafers (whole or crushed).

Step 9: Cover the assembled dessert tightly with plastic wrap and refrigerate for 4 to 8 hours to allow flavors to meld and wafers to soften.

Step 10: Before serving, optionally top with fresh whipped cream for an extra touch of creaminess and decoration.

Tips & Variations

Use ripe but firm bananas to avoid a mushy texture in the pudding layers.

For a richer pudding, substitute half of the whole milk with additional heavy cream.

To make this dessert nut-free, ensure the vanilla wafers and other ingredients are free from nut contamination.

Try adding a sprinkle of cinnamon or nutmeg to the pudding for a warm, spicy note.

If you prefer, substitute the Nilla wafers with crushed gingersnap cookies or graham crackers for a different flavor profile.

FAQs

Can I make banana pudding ahead of time?

Yes, banana pudding actually improves after a few hours in the fridge, allowing the flavors to meld and the wafers to soften. Prepare it up to a day in advance and keep it covered in the refrigerator.

Can I use egg substitutes or cook the pudding without eggs?

The eggs add richness and help thicken the pudding. While you can try egg substitutes, the texture may differ. Alternatively, use a custard or pudding mix for an eggless version if preferred.