Vanilla Wafer Banana Pudding

This vanilla wafer banana pudding, which is actually a trifle, is easy to assemble with its layers of homemade pudding, crushed vanilla wafers, sliced bananas and pillowy topping of softly whipped cream.

Provided by: Rebecca Miller Ffrench

Categories: Dessert

Time: 30 min

Yield: 10 servings

Number Of Ingredients: 12



Prep Time

11 mins

Cook Time

1:42 hours

Total Time

2:21 hours

3 large egg yolks
3/4 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
3 cups whole milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup heavy cream (cold)
1/4 cup confectioners' sugar
3 to 4 ripe bananas (depending on their size)
1 tablespoon fresh lemon juice
50 vanilla wafers (crushed if desired, plus a few whole wafers for decoration)
Place the egg yolks in a heatproof bowl and whisk just enough to combine them.
In a medium saucepan over medium heat, combine the sugar, cornstarch, and salt. Carefully add the milk to the pan, whisking constantly until the mixture starts to thicken, about 8 minutes. Do not let the pudding come to a full rolling boil, just a wee gentle simmer. Immediately remove the pan from the heat when the mixture thickens.
Slowly pour half the thickened milk mixture into the egg yolks, whisking well. Return the pan to medium heat and slowly pour the yolk mixture into the pan. Stirring constantly, bring the mixture to a gentle boil. Continue to cook, still stirring constantly, for 1 minute more. Remove the pan from the heat and stir in the butter and 1/2 teaspoon vanilla until incorporated. Let cool.
While the pudding cools, beat the cream with a stand mixer or handheld mixer until light and fluffy. Do not overbeat. Gently fold in the confectioners’ sugar and the remaining 1/2 teaspoon vanilla.
Peel the bananas, cut them into 1/2 inch slices, sprinkle them with lemon juice, and gently toss to coat.
Spoon 2 cups vanilla pudding in the bottom of a 2-quart bowl. Sprinkle with 1/2 cup crushed wafers (or, if you prefer the wafers whole, 1/3 of the wafers). Arrange 1 cup sliced bananas any way you wish over the wafers. Spoon in the rest of the pudding and coat with 1 cup crushed wafers or almost all of the remaining wafers. Arrange the remaining banana slices on top of the wafers, reserving a few banana slices for garnish. Cover the entire surface with the whipped cream. If desired, decorate with the reserved banana slices and some more whole wafers. Serve immediately or refrigerate until ready to serve.