“The Best Banana Pudding Ever – Creamy, Dreamy, and Irresistibly Delicious!”

In a medium saucepan, whisk together the sugar, flour, and salt.
In a separate bowl, whisk the egg yolks until smooth. Gradually add the milk to the egg yolks, whisking constantly to avoid curdling.
Pour the egg mixture into the saucepan with the dry ingredients, whisking to combine.
Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 8-10 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and butter. Let the pudding cool for a few minutes.
Layer the Banana Pudding:

In a 9×13-inch dish, begin by spreading a thin layer of the pudding mixture at the bottom.
Place a layer of vanilla wafers over the pudding, followed by a layer of sliced bananas. Repeat the layers, finishing with a layer of pudding on top.
Make the Whipped Topping:

In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Spread the whipped cream evenly over the top of the banana pudding.
Garnish with additional vanilla wafers or banana slices if desired.
Chill and Serve:

Cover the banana pudding with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the pudding to set.
Serve chilled and enjoy the creamy, indulgent layers!
Serving and Storage Tips: