Banana Pudding

Prep Time30 minutes

Cook Time10 minutes

Chilling Time2 hours

Total Time2 hours 40 minutes

Servings10 -12

Ingredients

1 ½ cups whole milk + 2 Tablespoons

1 ½ cups half and half

1/2 cup sugar

5 tablespoons cornstarch

½ teaspoon of kosher salt , divided

4 large egg yolks

3 tablespoons butter , cut in small cubes

2 tablespoons vanilla extract* , divided

1 14-ounce can sweetened condensed milk

2 ½ cups heavy cream

4 yellow bananas , (a few brown spots are fine, but not too ripe)

2 11-ounce boxes of Nilla Wafers

Instructions

To make the pudding: Heat the milk and half and half in a medium saucepan over medium heat. Bring the mixture to a simmer. Meanwhile, in a large mixing bowl, use a hand blender to mix the sugar, cornstarch, ¼ teaspoon of salt, egg yolks, and 2 tablespoons of whole milk together until smooth. Slowly add ½ of the hot milk mixture into the egg yolk mixture and quickly mix to prevent the yolks from cooking and gradually add the remaining milk, mixing until smooth. Return the pudding to the saucepan and cook over medium heat, whisking constantly until the pudding becomes thick and bubbly (and is not runny), about 5 minutes or so.

Use the hand mixer to blend in the cubes of butter until the butter is incorporated and the pudding is smooth. Mix in ½ can of sweetened condensed milk (just eyeball it) and 1 tablespoon of the vanilla. Transfer back to the bowl and cover the surface of the pudding with a layer of plastic wrap, directly touching the pudding (this prevents a skin from forming). Let the pudding come to room temperature then refrigerate until fully chilled and ready to use (at least 2 hours and up to overnight).

In a large bowl of a kitchen mixer fitted with a whisk attachment, combine the heavy cream, remaining ½ can of sweetened condensed milk, remaining 1 tablespoon of vanilla, and remaining ¼ teaspoon of salt, and whip on medium-high speed for about 2-3 minutes, or until stiff peaks form. Store in the refrigerator until ready to assemble the banana pudding.

To assemble banana pudding: Slice your bananas. Arrange a layer of Nilla Wafer cookies on the bottom of a 9x13-inch baking dish. Add a layer of banana slices, followed by ⅓ of the pudding mixture, spreading into an even layer, then add ⅓ of the whipped cream, spreading evenly. Repeat this layering process (you'll have 3 layers) ending with the whipped cream. Add a few bananas to the top with some crushed Nilla Wafer cookies. Refrigerate for at least 4 hours. Banana pudding will keep in the refrigerator for about 2 days.