Layers of silky vanilla custard and ripe, sliced bananas build into something genuinely spoon-worthy here, with that custard cooked low and slow on the stovetop until it's thick enough to coat the back of a spoon. A cloud of freshly whipped cream finishes the top, so every bite pulls double duty between rich and light. The whole thing chills for a couple of hours so the layers meld and soften into that classic, scoopable texture everyone wants from banana pudding. It's an easy make-ahead dessert that holds up beautifully in the fridge, and it's a solid choice for a gluten free spread since the custard and fruit layers are where all the real flavor lives. Cool, creamy, and just sweet enough — this is the kind of dessert that disappears fast at any gathering.
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Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan until combined. Gradually whisk in the whole milk until smooth with no dry pockets remaining.
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a low boil, about 8–10 minutes. Once it reaches a boil, continue whisking for 1 full minute — the pudding should be thick enough to coat the back of a spoon and hold a clear line when a finger is drawn through.
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