Preparation Steps

• In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
• Gradually whisk in the whole milk and egg yolks until the mixture is completely smooth.
• Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 10 to 15 minutes.
• Remove the saucepan from the heat and stir in the butter and vanilla extract until smooth. Let the pudding cool slightly.
• In a 9x13-inch baking dish or trifle bowl, arrange a layer of vanilla wafers, followed by a layer of sliced bananas, and top with a layer of the warm pudding. Repeat the layers twice more, ending with the pudding on top.
• Cover the dish tightly with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours to chill and set.
• Just before serving, whip the heavy cream and powdered sugar in a mixing bowl until stiff peaks form. Spread the whipped cream evenly over the chilled banana pudding.