Not Yo Mama’s Banana Pudding Simple Yet Delicious Treat

Ingredients

• 4 whole ripe bananas, sliced
• 1 box (12 oz) vanilla wafer cookies
• 1 cup heavy cream
• 1 cup whole milk
• 1 1/2 cup granulated sugar
• 1 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 1/4 teaspoon salt
• 3 large egg yolks
• 1 1/2 teaspoon ground cinnamon
• 1 1/2 cup toasted coconut (optional for garnish)

Instructions

1. In a medium saucepan, combine the milk, heavy cream, sugar, cornstarch, salt, and cinnamon. Whisk together to combine and cook over medium heat, stirring constantly until the mixture starts to thicken and bubble, about 5-7 minutes.
2. In a small bowl, whisk the egg yolks until combined. Temper the egg yolks by slowly adding a few spoonfuls of the hot pudding base into the yolks while whisking. Gradually whisk the yolk mixture back into the saucepan, stirring continuously. Cook for another 1-2 minutes until the pudding is thick and creamy. Remove from heat and stir in the vanilla extract.
3. In a large serving dish or individual glasses, begin layering the ingredients. Start with a layer of vanilla wafers, followed by a layer of sliced bananas, and then a generous layer of the warm pudding. Repeat the layers until the ingredients are used up, finishing with a layer of pudding on top.
4. Cover the dish with plastic wrap, making sure it touches the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, to let the layers meld and the pudding chill thoroughly.
5. Just before serving, whip some heavy cream to soft peaks and dollop it on top of the chilled pudding. Garnish with toasted coconut for an extra crunch and a sprinkle of cinnamon if desired.