Homemade Banana Pudding - a classic Southern no-bake dessert with decadent layers of vanilla wafers, fresh banana slices, whipped cream, and vanilla custard all made from scratch. This is a fantastic make-ahead dessert that is a hit all year round!
Add dry ingredients to a saucepan: cornstarch, sugar and salt. Mix to combine.
In a medium bowl, whisk together milk, heavy cream, and egg yolks. Gently whisk wet ingredients into the saucepan making sure there are no lumps or until sugar has dissolved .
Place saucepan on the stove at medium high heat – keep stirring constantly until it starts to bubble.
Cook for about 7-10 minutes, until mixture has thickened.
Stir in the butter and vanilla until thoroughly mixed.
Pour in a bowl, then cover the surface directly with plastic wrap. This is to prevent a skin from forming at the top of the custard.
Allow it to come to room temperature, then refrigerate until ready to use.
In a large trifle bowl (a 3-inch casserole dish will work as well), lay an even layer of vanilla wafers on the bottom. Follow with an even layer of banana slices on the bottom and up the side of the bowl. Follow with pudding and whipped cream and repeat these steps, alternating wafers and bananas on the side, finishing with whipped cream.
Top with crushed vanilla wafers and garnish with vanilla wafers and banana slices.
Serve or refrigerate until ready to eat.