Layers of silky homemade custard, ripe banana slices, and crisp vanilla wafers come together in this old-school Southern favorite, all topped with a cloud of fresh whipped cream and a scatter of crushed cookie crumbs. The custard is cooked low and slow on the stovetop until it's thick enough to mound on a whisk, then finished with a touch of butter and vanilla for that rich, spoonable texture everyone remembers from grandma's kitchen. Sliced bananas add natural sweetness and a little brightness between each creamy layer, while the wafers soften just enough after a few hours in the fridge to taste like cake. It's an easy make-ahead dessert that only gets better the longer it chills, letting all those layers meld into one irresistible bite. Whether you're serving it in a big trifle dish for a crowd or scooping it straight from a 9x13 pan, this one is a simple, crowd-pleasing treat that fits right in on a vegetarian dessert table.
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Whisk together the sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until smooth, then whisk in the pasteurized egg yolks until fully incorporated.
Set the saucepan over medium heat and cook, whisking constantly, until the custard thickens and large bubbles begin to break the surface, about 8–10 minutes. Once bubbling, continue whisking for 1 full minute — the custard should be thick enough to mound slightly on the whisk.
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