Classic Magnolia Bakery Banana Pudding: A Timeless Dessert Delight

In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and salt. Heat the mixture over medium heat, stirring constantly, until it begins to thicken and comes to a gentle boil.

Temper the Egg Yolks:
In a small bowl, whisk the egg yolks. Slowly add a bit of the hot milk mixture into the egg yolks to temper them, whisking constantly to prevent curdling. Gradually pour the egg yolk mixture back into the saucepan with the rest of the milk mixture, whisking continuously. Cook for another 2-3 minutes, until the pudding is thickened and smooth.

Finish the Pudding:
Remove the saucepan from the heat and stir in the vanilla extract and butter until the butter is fully melted and incorporated. Allow the pudding to cool for about 10 minutes.

Assemble the Banana Pudding:
In a trifle dish or individual serving glasses, layer the pudding, vanilla wafers, and sliced bananas. Start with a layer of pudding at the bottom, followed by a layer of vanilla wafers, and then a layer of banana slices. Repeat the layers until all ingredients are used, finishing with a layer of pudding on top.

Chill the Pudding:
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the wafers to soften, creating the perfect texture.

Serve:
Before serving, top the pudding with whipped cream if desired and garnish with additional banana slices or vanilla wafers for a decorative touch.

Serving and Storage Tips: