Easy Banana Pudding Recipe

INGREDIENTS

Separate the yolks from the whites of 3 of the eggs. Set aside the whites for another recipe. Add the remaining whole egg to the yolks and whisk well.4 large eggs
In a large saucepan, whisk together the sugar, flour, and salt. Whisk in the milk. Cook over medium heat, stirring frequently, until it begins to bubble and thicken.½ cup granulated sugar,3 tablespoons all-purpose flour,½ teaspoon kosher salt,2½ cups whole milk
Remove from heat and pour ½ cup of the milk mixture into the eggs, whisking constantly, to temper. Whisk the egg mixture back in the saucepan and return to medium-low heat, bringing it to a gentle boil.
Cook over low heat for 2-3 minutes, whisking frequently. Remove from the stovetop and stir in the butter and vanilla. Allow the pudding to cool for 10-15 minutes.2 tablespoons unsalted butter,1 teaspoon pure vanilla extract
Spread a thin layer of the pudding in a shallow 9×13-inch baking pan. Place a layer of vanilla wafers on top of the pudding, then top with a layer of banana slices. Spread half of the remaining pudding over the bananas.40 vanilla wafers,4 ripe bananas
Continue layering wafers, bananas, and pudding, then top with crumbled wafers.
When ready to serve, add a dollop of whipped cream to each serving.Whipped cream

For the best and thickest pudding, make this recipe with whole milk.
If you only have salted butter, simply decrease the amount of added salt.
To make this recipe gluten-free, swap the all-purpose flour for a 1:1 gluten free flour blend and use gluten free vanilla wafers.

Storage: Store banana pudding tightly covered with plastic wrap in the refrigerator for up to 3 days.