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1
For the pudding: Combine the sugar and cornstarch in a skillet.
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2
Gradually stir in the cream, making sure that all of the cornstarch dissolves.
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3
Set over medium heat and stir continuously, dragging the spoon along the bottom of the pan until the mixture starts to thicken.
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4
Whisk the egg yolks in a bowl.
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5
Mix a spoonful of the hot cream mixture into the eggs to warm them without cooking.
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6
Add the warm egg mixture to the skillet with the cream, then add the butter and vanilla.
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7
Stir until the butter is melted; remove from the heat and pour into a heat-proof bowl.
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8
Cover with plastic wrap, pressing onto the surface of the pudding.
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9
Set aside to cool.
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10
Mash the bananas in a bowl, add them to the cooled pudding and mix together until well incorporated.
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11
For the vanilla wafers: Preheat the oven to 350 degrees F.
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12
With an electric hand mixer, beat together the butter and sugar until combined.
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13
Next, add the egg, vanilla and baking powder and beat until smooth and fluffy.
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14
Add the flour, milk and salt and beat until completely incorporated.
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15
Use 2 spoons to drop teaspoon-size dollops of the batter onto ungreased baking sheets.
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16
With a dampened finger, smooth the tops of the cookies.
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17
Bake until light brown around the edges, 6 to 7 minutes, rotate the baking sheets halfway through for even cooking.
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18
Allow to cool.
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19
For the whipped Cream: Pour the cream into a large mixing bowl and beat using an electric mixer.
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20
Once the cream starts to thicken, add the confectioners' sugar, vanilla and salt and beat until light and fluffy.
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21
Line the bottom of a trifle dish with some vanilla wafers, then add a layer of banana pudding and a layer of whipped cream.
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22
Continue to layer, ending with a layer of pudding.
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23
Refrigerate for 2 to 4 hours before serving.
