Southern Banana Pudding Parfaits

Serves 4 · 25 min prep · 10 min cook

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 3 large egg yolks
• 2 tbsp unsalted butter
• 2 tsp pure vanilla extract
• 3 medium ripe bananas
• 40 cookies vanilla wafer cookies
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. 1In a medium saucepan whisk together the milk, granulated sugar, cornstarch, and egg yolks until no lumps remain. Set over medium heat and cook, whisking constantly, until the mixture thickens to a pudding consistency and large bubbles break the surface, about 6–8 minutes.
2. 2Remove the pan from heat and immediately whisk in the butter and vanilla extract until the butter melts and the pudding is silky. Pour into a shallow bowl, press plastic wrap directly onto the surface, and refrigerate until completely cool, about 1 hour.
3. 3While the pudding chills, whip the heavy cream and powdered sugar with a hand mixer on medium-high speed until medium-stiff peaks form, about 2–3 minutes; keep cold.
4. 4Slice the bananas into ¼-inch rounds just before assembly so they do not brown. Crush 8 of the vanilla wafers into coarse crumbs for the topping and set aside.
5. 5In each of four 10-oz parfait glasses or jars, layer 4–5 whole vanilla wafers, a few banana slices, and cooled pudding. Repeat the layers once more, ending with pudding.
6. 6Pipe or spoon a generous swirl of whipped cream on top of each parfait. Sprinkle with the reserved wafer crumbs and a few extra banana slices if desired.
7. 7Cover loosely and chill the parfaits for at least 30 minutes (or up to 4 hours) so the wafers soften into cake-like layers. Serve cold with long spoons.
8. 8If making ahead, wait to add the final banana garnish until just before serving to keep the fruit bright.