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: In a medium saucepan, combine the milk and heavy cream. Heat over medium heat, stirring often, until the mixture comes to a simmer.

Step 2: In a separate bowl, whisk together the egg, egg yolks, sugar, and cornstarch until the mixture is smooth and well blended.

Step 3: Gradually add a few spoonfuls of the hot milk mixture to the egg mixture, whisking continuously to temper the eggs and prevent curdling. Repeat this step 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 pudding from the heat. Stir in the chopped butter, vanilla extract, and salt until fully incorporated and smooth.

Step 6: Strain the pudding through a fine mesh sieve into a clean container to ensure a silky texture free of lumps.

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

Step 8: In a 9-inch square pan or desired serving dish, layer the bottom with Nilla wafers. Add a layer of sliced bananas, then spread half of the chilled pudding over the top. Repeat the layers and finish with a top layer of wafers, either 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 extra richness and garnish.

Tips & Variations

Use bananas that are ripe but still firm to avoid a mushy dessert.

For a boozy twist, brush wafers lightly with bourbon or rum before layering.

Try substituting vanilla extract with banana liqueur for a deeper banana flavor.

Make the pudding a day ahead for convenient prep and better flavor development.

FAQs

Can I make banana pudding without eggs?

Yes, you can use instant vanilla pudding mix as a shortcut or make a custard with cornstarch and milk only, but the texture and flavor will be different from the traditional egg-based pudding.

How do I prevent the pudding from curdling?

Tempering the eggs by slowly whisking in hot milk before combining prevents them from scrambling. Also, cook the pudding gently over medium-low heat and avoid boiling.