Instructions

• Prepare a 2 to 2.5 quart casserole dish or an 8x8-inch dish and spread a thin layer of vanilla wafers on the bottom.
• Peel and slice the bananas into 1/4-inch rounds and set aside near the dish.
• In a heavy saucepan, whisk together the granulated sugar, cornstarch, and salt to remove any clumps.
• Whisk in the whole milk and heavy cream until the mixture is smooth, then whisk in the egg yolks.
• Cook over medium heat, whisking constantly and reaching the corners of the pan, until the custard thickens and gently bubbles, about 6 to 8 minutes.
• Continue cooking for 1 additional minute to set the starch, then remove from the heat and whisk in the butter and vanilla until glossy.
• If needed, strain the custard through a fine-mesh strainer into a clean bowl to remove any lumps.
• Spread a thin layer of warm custard over the wafers in the dish, then add a layer of banana slices followed by a layer of wafers.
• Repeat the layers of custard, bananas, and wafers until near the top of the dish, finishing with a layer of custard.
• For whipped cream topping, beat the heavy whipping cream with powdered sugar and vanilla to soft peaks and spread over the cooled custard.
• For meringue topping, whip egg whites to soft peaks, slowly add the sugar, beat to glossy stiff peaks, spread on top, and bake at 350°F (175°C) for 12 to 15 minutes until golden; cool fully.
• Cover and refrigerate the pudding for at least 4 hours or overnight before serving.
• Garnish with crushed wafers and fresh banana slices just before serving.