Preparation Steps

• In a medium saucepan, whisk together the granulated sugar and cornstarch until well combined.
• Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble, about 5-7 minutes. Remove from heat.
• In a small bowl, whisk the egg yolks. Slowly temper the egg yolks by whisking about 1 cup of the hot milk mixture into them. Then, pour the tempered egg yolk mixture back into the saucepan.
• Return the saucepan to medium-low heat and cook, stirring constantly, until the pudding is thick enough to coat the back of a spoon, about 2-3 more minutes. Do not boil.
• Remove from heat and stir in the butter and vanilla extract until the butter is melted and the pudding is smooth.
• Pour the pudding into a bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool slightly at room temperature, then refrigerate for at least 2 hours, or until well chilled.
• To assemble: Arrange a layer of vanilla wafers in the bottom of a 9x13 inch baking dish or individual serving dishes.
• Top the wafers with a layer of sliced bananas.
• Spoon a generous layer of the chilled pudding over the bananas and wafers.
• Repeat layers of wafers, bananas, and pudding until all ingredients are used, ending with a layer of pudding.
• Garnish with additional vanilla wafers or banana slices, if desired. Refrigerate for at least 1 hour before serving to allow the flavors to meld.