# What You Need:
→ Pudding Base
01 - 3/4 cup granulated sugar
02 - 1/4 cup cornstarch
03 - 1/4 teaspoon salt
04 - 3 cups whole milk
05 - 4 large egg yolks
06 - 2 tablespoons unsalted butter
07 - 2 teaspoons vanilla extract
→ Assembly Components
08 - 1 (12 oz) box vanilla wafers (about 45–50 cookies)
09 - 4 medium ripe bananas, peeled and sliced
→ Whipped Topping
10 - 1 cup heavy whipping cream
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract
# Directions:
01 - Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the whole milk until the mixture is smooth and free of lumps.
02 - Place the saucepan over medium heat, stirring constantly with a whisk or heat-proof spatula. Cook until the mixture thickens and just begins to bubble, approximately 6–8 minutes.
03 - Lightly beat the egg yolks in a separate bowl. Gradually whisk about 1/2 cup of the hot milk mixture into the yolks to temper them, then return the entire yolk mixture to the saucepan while whisking constantly.
04 - Continue cooking for 2–3 minutes over medium heat, stirring constantly, until the pudding becomes thick and smooth. Remove from heat and stir in the unsalted butter and vanilla extract until fully incorporated and glossy.
05 - Transfer the pudding to a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate until thoroughly chilled, approximately 1 hour.
06 - In a 2- to 2.5-quart serving dish or trifle bowl, create the first layer using one-third of the vanilla wafers, followed by one-third of the banana slices, and finally one-third of the chilled pudding. Repeat the layering process two more times, ending with pudding as the top layer.
07 - Cover the assembled pudding with plastic wrap or a lid and refrigerate for at least 2 hours to allow the flavors to meld and the wafers to soften slightly.
08 - Just before serving, whip the heavy cream, powdered sugar, and vanilla extract together using an electric mixer or whisk until soft peaks form. The cream should hold its shape but still be slightly fluffy.
09 - Spread or pipe the whipped cream over the top layer of pudding. Optionally garnish with additional vanilla wafers or banana slices for presentation. Serve the banana pudding well-chilled.
