¾ cup (150 g) granulated sugar

¼ cup (32 g) cornstarch

½ teaspoon salt

1 ½ cups (354 ml) whole milk

1 ½ cups (354 ml) heavy cream

4 large egg yolks

2 teaspoons vanilla extract

3 tablespoons unsalted butter, cut into pieces

3 cups (710 ml) heavy cream, cold

1 cup (125 g) powdered sugar

2 teaspoons vanilla extract

2–3 ripe bananas

3 tablespoons lemon juice (or lime juice)

45 vanilla wafers, divided

2 oz dark chocolate bar, shaved (optional)

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Whisk sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in milk and heavy cream until smooth.
Cook over medium heat, stirring, until thickened and bubbling.
Whisk egg yolks in a bowl. Slowly add some hot pudding into yolks, whisking, then return mixture to saucepan.
Cook 2–3 minutes more until thick and creamy. Remove from heat and stir in vanilla and butter. Cover pudding with plastic wrap pressed on top and chill.
Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Slice bananas and toss with lemon juice to prevent browning.
Layer vanilla wafers, pudding, bananas, and whipped cream in a trifle or baking dish. Repeat layers until full.
Top with whipped cream and shaved chocolate if desired. Chill at least 2 hours before serving.

Toss banana slices with lemon or lime juice to prevent browning.

Chill pudding for at least 2 hours, preferably overnight, for best flavor.

Vanilla wafers soften into a cake-like texture as the pudding sets.

Caramelized bananas or cream cheese in the pudding add extra flavor depth.

Make individual servings in jars for portioned desserts.