Southern Banana Pudding
- 2 cups milk, 2% or higher
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ¼ teaspoon salt
- 1 egg
- 1 egg yolk
- 2 tablespoons butter
- 2-3 large bananas, sliced into 1/8″ slices
- 50 vanilla wafers
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Prepare a 1 ½ quart casserole dish with non-stick cooking spray.
In a medium sauce pan whisk together the milk, sugar, cornstarch, vanilla bean paste (if using), salt, egg, and egg yolk. Once well combined place the pan over medium heat and cool until thick and bubbling.
Remove the pan from the heat and add the butter (and vanilla extract if you are using) and whisk until completely melted. Pour the custard through a strainer into a separate bowl and cover with plastic wrap to cool slightly.
In the prepared casserole place a layer of the sliced bananas then top that with a layer of the vanilla wafer cookies. Pour over 1/3 of the custard and spread to the edges. Repeat this process twice more then top the last layer of custard with a layer of vanilla wafers. Cover with plastic wrap and chill for at least four hours.
Whip the heavy cream with the vanilla and the powdered sugar until it reaches soft peaks. Spread the whipped cream over the chilled pudding. Top with crushed vanilla wafer cookies.