Banana Pudding Parfaits

These individual parfaits layer homemade vanilla pudding, ripe banana, and crisp vanilla wafers. Preparing the pudding from scratch gives control over its sweetness and produces a smooth filling that firms as it cools. Assemble near serving time if you prefer distinct layers, or let the cups rest longer for softer, cake-like cookies.

Recipe details

• Yield: 6 parfaits
• Prep time: 25 minutes
• Cook time: 10 minutes
• Chill time: 2 hours
• Total time: about 2 hours 35 minutes

Equipment

• Medium heavy-bottomed saucepan
• Whisk and flexible spatula
• Fine-mesh sieve, mixing bowl, and plastic wrap
• Six 8-ounce glasses or jars
• Instant-read thermometer

Ingredients

• 2 1/2 cups (600 ml) whole milk, divided
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (30 g) cornstarch
• 1/4 teaspoon fine salt
• 3 large egg yolks
• 1 tablespoon (14 g) unsalted butter
• 2 teaspoons vanilla extract
• 3 medium ripe but firm bananas
• 24 vanilla wafer cookies
• 1 teaspoon fresh lemon juice
• 1/2 cup (120 ml) cold heavy cream, optional
• 1 tablespoon confectioners’ sugar, optional

Method

1. Whisk the sugar, cornstarch, salt, egg yolks, and 1/2 cup milk in the saucepan until smooth. Gradually whisk in the remaining 2 cups milk.
2. Cook over medium heat, whisking continuously and reaching into the pan’s corners. When the pudding begins to bubble, reduce the heat and cook for 1 full minute while whisking. It should be thick enough to leave tracks. For egg safety, confirm it reaches at least 160°F (71°C).
3. Remove from the heat and stir in the butter and vanilla. For an especially smooth pudding, press it through a fine-mesh sieve into a clean bowl. Place plastic wrap directly against the surface to prevent a skin. Cool for 20 minutes, then refrigerate until cold, about 90 minutes.
4. If using the topping, whip the cold cream and confectioners’ sugar to soft peaks. Keep it refrigerated.
5. Just before assembly, slice the bananas 1/4 inch thick and toss them gently with the lemon juice. Break 12 wafers into coarse pieces, leaving the others whole.
6. Divide half the pudding among six glasses. Add half the banana slices and broken wafers. Repeat with the remaining pudding and most of the remaining banana. Top with optional whipped cream and one whole wafer per glass. Reserve the final wafers for serving if maximum crunch is desired.
7. Serve immediately or cover and chill for up to 4 hours to soften the cookies slightly.

Helpful notes

Continuous whisking prevents cooked egg bits and scorched milk. If the pudding seems thin while hot, remember that it thickens substantially when cold; still, it must bubble for a minute to activate the cornstarch fully. If small lumps form, strain while warm. Do not blend the pudding, which can weaken a starch-thickened texture.

Choose yellow bananas with only a few brown speckles: underripe fruit lacks flavor, while very soft fruit loses its shape. Shortbread cookies or graham crackers can replace vanilla wafers. For a lighter topping, use plain whipped Greek yogurt instead of cream. Plant-based substitutions require a separately tested formula because different milks thicken unpredictably.

Keep the parfaits refrigerated and return them to the refrigerator within 2 hours of serving. They are best the day they are assembled, but leftovers may be covered and refrigerated for up to 2 days; the banana may darken and the cookies will continue softening. Do not freeze assembled parfaits because the pudding can separate and the fruit becomes mushy.