Make the Custard

• In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not let it boil.
• In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
• Gradually pour the hot milk into the egg mixture while whisking continuously to temper the eggs.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
• Remove from heat and stir in the butter and vanilla extract. Let the custard cool slightly before assembling the pudding.

Prepare the Whipped Cream

• In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Set aside.

Assemble the Banana Pudding

• In a 9×13-inch dish or individual serving glasses, create a layer of vanilla wafers on the bottom.
• Add a layer of sliced bananas on top of the cookies.
• Spread a layer of custard evenly over the bananas.
• Repeat the layers until all ingredients are used, finishing with a layer of custard.

Add the Topping

• Spread whipped cream over the top layer of custard. Garnish with crushed cookies or a drizzle of caramel, if desired.

Chill and Serve

• Cover the pudding with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
• Serve chilled and enjoy!