Ingredients:

  • 1/2 cup (100g) granulated sugar, plus more to taste
  • 3 tablespoons (24g) cornstarch
  • 1/4 teaspoon fine sea salt
  • 3 cups (710 ml) whole milk
  • 2 large eggs
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 (12-ounce) box Nilla Wafers
  • 3 medium ripe bananas, peeled and sliced (approximately 1/4 inch thick, 450g approx.)
  • 1 cup (240ml) heavy cream (optional, for topping)
  • 2 tablespoons (25g) powdered sugar (optional, for sweetening whipped cream)
  • 1/2 teaspoon vanilla extract (optional, for flavoring whipped cream)

Instructions:

  1. Whisk together sugar, cornstarch, and salt in a saucepan. Slowly whisk in milk until smooth. Add eggs and whisk until well combined.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles (about 5-7 minutes). Remove from heat and stir in butter and vanilla.
  3. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let cool slightly.
  4. Arrange a layer of Nilla Wafers on the bottom of the baking dish or in individual bowls. Top with a layer of sliced bananas.
  5. Pour a layer of the warm custard over the bananas. Repeat layers of wafers, bananas, and custard until all ingredients are used, ending with a custard layer.
  6. Cover the dish with plastic wrap and refrigerate for at least 30 minutes.
  7. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form (optional).
  8. Spread or pipe whipped cream over the banana pudding nilla wafers before serving, if desired. Garnish with extra Nilla Wafers or banana slices.