Layers of silky vanilla custard, ripe banana slices, and crisp wafer cookies chill together until every bite turns soft and pudding-like, with just enough texture left in the cookies to remind you they're there. The custard itself is the real star here — built low and slow on the stove until it's thick enough to coat a spoon, then finished with butter and a good hit of vanilla for that classic, old-fashioned flavor. A cloud of freshly whipped cream goes on right before serving, along with a scatter of extra crushed cookies for crunch. It's a make-ahead dessert that only gets better as it sits in the fridge, letting the layers soften into one another. Cool, creamy, and packed with banana flavor in every spoonful, this one's a solid pick for a gluten free dessert table.
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Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan. Add the whole milk and pasteurized egg yolks and whisk until smooth and fully combined.
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and large bubbles begin to break the surface, about 10–12 minutes. Once bubbling, continue to whisk for 1 full minute — the custard should be thick enough to coat the back of a spoon with a clear line when a finger is drawn through.
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