Banana Pudding

Whisk together the ¾ cup granulated sugar, ⅓ cup flour, and ¼ tsp salt in a medium heavy-bottomed saucepan until evenly combined.

Whisk in the 3 cups whole milk gradually, then add the 4 egg yolks and whisk until smooth with no streaks of yolk visible.

Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens and large bubbles begin to plop at the surface, about 10–12 minutes.

Remove from heat and stir in the 2 tbsp unsalted butter and 2 tsp vanilla extract until the butter is fully melted and incorporated.

Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let cool for 15 minutes — it should be warm but no longer steaming.

Arrange a single layer of vanilla wafers across the bottom of a 9×13-inch baking dish or a deep trifle bowl.

Spoon roughly one-third of the warm custard over the wafer layer and spread it evenly.

Lay half of the sliced bananas in a single, even layer over the custard.

Repeat with another layer of vanilla wafers, another third of the custard, and the remaining sliced bananas.

Finish with a final layer of vanilla wafers and the remaining custard, spreading it all the way to the edges so the wafers are sealed under the custard.

Beat the 2 cups heavy whipping cream and 3 tbsp powdered sugar with a hand or stand mixer on medium-high speed until stiff peaks form, about 3–4 minutes.

Spread or pipe the whipped cream over the top of the pudding in an even layer.

Cover loosely and refrigerate for at least 4 hours, or overnight — the wafers will soften into a cake-like texture as they absorb the custard.

Serve cold, straight from the dish. Crush a few extra vanilla wafers over each portion just before serving if you want a little crunch contrast.