Banana Pudding

4.82 from 11 votes

Prep Time1

Cook Time15

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: banana desserts

Servings: 6

Calories: 460kcal

Make the pastry cream:
Combine the cornstarch, eggs, and ¼ cup of sugar in a medium bowl. Whisk together well. Place milk and remaining sugar in a saucepan and bring to a boil over high heat. Slowly add the hot milk into the cornstarch mixture while whisking constantly. Pour the mixture back into the pot.
Bring to a boil over medium heat while whisking constantly. Once the mixture has fully thickened, continue cooking and whisking for an additional minute to cook out the starch. Remove from heat and stir in the butter and vanilla.
Pour pastry cream into a medium bowl, press plastic wrap onto the surface of the pudding, and place in the refrigerator to cool, about 2 to 3 hours.
In a mixer fitted with the whip attachment, mix the heavy cream and 3 tablespoons sugar to medium-stiff peaks on high speed. Fold one-third of the cream into the pastry cream using a whisk. Repeat step until all the cream is incorporated.
Spread a thin layer of pudding on the bottom of (at least) a 2.3-quart container. Cover with a single layer of wafers, followed by a layer of sliced bananas. Completely cover the bananas with a layer of pudding. Cover with wafers and repeat this layering process. Finish with a final layer of pudding, and garnish the top with a layer of wafers - I usually have about 20 wafers leftover for snacking. :) Cover and refrigerate overnight.