This layered banana pudding is pure comfort food: a silky vanilla custard, made rich with whole milk and butter, gets ladled over ripe banana slices and crisp vanilla wafer cookies, then topped with a cloud of fresh whipped cream. Each layer softens the wafers just enough to give you that perfect balance of creamy pudding and cake-like bite, while the bananas add natural sweetness and a bit of freshness to cut through the richness. It all comes together in one dish, then chills for a couple of hours so the flavors meld and the texture turns luxuriously spoonable. Since the whole recipe is built on dairy, eggs-free custard, fruit, and cookies with no meat or fish anywhere in sight, it's an easy, crowd-pleasing dessert to serve on a vegetarian table without a second thought. Whether you're making it for a potluck or just craving something nostalgic, this one delivers classic Southern-style banana pudding in every bite.
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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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