Easy Homemade Banana Pudding with Vanilla Wafers

Whisk the sugar, cornstarch, and salt together in a heavy bottomed saucepan. Gradually add the milk, whisking until smooth.

Cook over medium heat for 5 to 7 minutes, stirring continuously, until the mixture begins to steam and thicken slightly. Do not let it boil vigorously.

Slowly whisk about 1 cup (240 ml) of the hot milk mixture into the egg yolks. Pour the warmed yolks back into the saucepan while whisking constantly.

Continue cooking over medium heat, stirring continuously, until the pudding reaches a gentle bubble and becomes thick enough to coat a spoon. Maintain gentle bubbling for 1 minute, then remove from heat and stir in the butter and vanilla.

Strain the custard into a clean bowl, cover its surface directly with food safe wrap, and cool for about 30 minutes. Refrigerate if necessary until the pudding is no longer warm, stirring briefly before assembly.

Arrange half the vanilla wafers in the bottom of the dish, followed by half the sliced bananas and half the pudding. Repeat with the remaining wafers, bananas, and pudding, then refrigerate while preparing the topping.

Whip the cold cream, powdered sugar, and vanilla until medium peaks form, then spread over the pudding. Cover and refrigerate for at least 3 hours, then garnish with fresh banana slices and crushed wafers immediately before serving.