Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 6 large egg yolks
- 2/3 cup (135 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 1/4 tsp fine sea salt
- 3 tbsp (42 g) unsalted butter
- 2 tsp vanilla extract (plus 1 tsp vanilla bean paste, optional)
- 2 cups (480 ml) heavy whipping cream
- 1/4 cup (30 g) powdered sugar
- 11 oz (310 g) vanilla wafer cookies
- 6 medium ripe bananas
- 1 tbsp lemon juice + 1 tbsp water
- Extra wafers and banana slices for garnish (optional)
Do This
- 1. Whisk yolks, sugar, cornstarch, and salt; warm milk and cream until steaming.
- 2. Temper yolks with hot dairy, return to pot, cook on medium, whisking, until thick and bubbling; stir in butter and vanilla. Strain and chill 2 hours.
- 3. Whip 2 cups heavy cream with powdered sugar and vanilla to medium peaks; chill.
- 4. Slice bananas 1/4 inch thick; toss gently with lemon-water to slow browning.
- 5. Layer in a trifle dish: wafers, bananas, custard; repeat 2–3 times, finishing with whipped cream.
- 6. Garnish with crushed wafers and banana slices; chill 1 hour, then serve.
Why You’ll Love This Recipe
- Classic Southern flavors layered into a show-stopping trifle that assembles in minutes once the custard is chilled.
- Velvety stovetop vanilla custard beats boxed pudding for rich flavor and silky texture.
- Light, billowy whipped cream balances the buttery wafers and sweet bananas.
- Perfect make-ahead dessert for potlucks, holidays, and warm-weather gatherings.
Grocery List
- Produce: 6 medium bananas, 1 lemon, optional fresh mint
- Dairy: Whole milk, heavy cream (3 cups total), butter, 6 large eggs
- Pantry: Vanilla wafer cookies (11 oz), granulated sugar, powdered sugar, cornstarch, vanilla extract, optional vanilla bean paste, fine sea salt
Full Ingredients
Vanilla Custard
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 6 large egg yolks
- 2/3 cup (135 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 1/4 tsp fine sea salt
- 3 tbsp (42 g) unsalted butter, cut into pieces
- 2 tsp pure vanilla extract
- 1 tsp vanilla bean paste, optional (or seeds from 1/2 vanilla bean)
Whipped Cream
- 2 cups (480 ml) heavy whipping cream, well chilled
- 1/4 cup (30 g) powdered sugar
- 1 tsp pure vanilla extract
Layers & Assembly
- 11 oz (310 g) vanilla wafer cookies, plus extra for garnish
- 6 medium ripe but firm bananas (yellow with light speckles)
- 1 tbsp fresh lemon juice + 1 tbsp water
- Optional garnish: extra banana slices, crushed wafers, fresh mint
Step-by-Step Instructions
Step 1: Whisk the custard base
In a medium saucepan, heat the milk and 1 cup heavy cream over medium heat until steaming and just starting to simmer around the edges (about 5–6 minutes). Meanwhile, in a large heatproof bowl, whisk the egg yolks, granulated sugar, cornstarch, and salt until thick and slightly lightened in color, 1–2 minutes.
Step 2: Temper and cook to silky thickness
Slowly drizzle about 1 cup of the hot milk mixture into the yolk mixture while whisking constantly to temper. Pour the tempered yolk mixture back into the saucepan with the remaining hot dairy. Cook over medium heat, whisking continuously and scraping the corners of the pan, until the custard thickens and large slow bubbles break the surface, 5–8 minutes. Once bubbling, cook for 1 full minute to activate the cornstarch (the custard will be about 200°F). Remove from heat; whisk in the butter, vanilla extract, and vanilla bean paste (if using).
Step 3: Strain and chill completely
Immediately strain the custard through a fine-mesh sieve into a clean bowl to catch any tiny curds. Press plastic wrap directly onto the surface to prevent a skin. Chill until cold and set, at least 2 hours (speed it up by setting the bowl in an ice bath and stirring occasionally).
Step 4: Whip the cream
In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla on medium-high speed to medium peaks, 2–4 minutes. Keep refrigerated until assembly.
Step 5: Prep the bananas
Peel and slice bananas into 1/4-inch rounds. Toss gently with the lemon juice mixed with water to slow browning, then pat dry with paper towels so excess moisture does not thin the custard.
Step 6: Assemble the trifle
In a 3-quart clear trifle dish (or a 9×13-inch dish), add a single layer of vanilla wafers. Top with a layer of banana slices. Spoon and spread about one-third of the chilled custard over the bananas. Repeat layers (wafers, bananas, custard) two more times. Spread the whipped cream in soft swirls over the top.
Step 7: Chill to set, garnish, and serve
Refrigerate for at least 1 hour (or up to overnight) so the wafers gently soften and flavors meld. Just before serving, garnish with a handful of crushed wafers and a few fresh banana slices. Scoop with a large spoon to capture every layer.
Pro Tips
- Ripe but firm bananas are best: yellow with a few freckles. Overripe bananas can turn mushy in the trifle.
- Cook the custard until it bubbles for 1 minute to fully activate cornstarch and prevent a runny texture.
- For ultra-smooth custard, do not skip straining and press plastic wrap directly on the surface before chilling.
- Stabilize whipped cream for longer hold by adding 1–2 tbsp instant vanilla pudding mix or 1 tsp powdered gelatin bloomed in 1 tbsp water.
- Assemble close to serving for the freshest banana color; add final banana garnish at the table.
Variations
- No-Bake Shortcut: Swap the custard for 2 boxes (3.4 oz each) instant vanilla pudding whisked with 4 cups cold milk; fold in 1 cup whipped cream for extra lightness.
- Salted Caramel Banana Pudding: Drizzle 1/2 cup warm salted caramel between layers and finish with a light caramel zigzag on the whipped cream.
- Coconut Twist: Replace 1/2 cup of the milk with canned coconut milk; add 1/2 cup toasted coconut between layers and on top.
Storage & Make-Ahead
Custard can be made up to 2 days ahead; keep refrigerated with plastic wrap pressed to the surface. Whipped cream is best the day of, though stabilized whipped cream holds 24 hours. Assemble the trifle up to 8–12 hours in advance and keep covered and chilled. Leftovers keep 2 days in the refrigerator; bananas will darken slightly and wafers will continue to soften (still delicious).
Nutrition (per serving)
Approximate for 1 of 12 servings: 480 calories; 32 g fat (19 g saturated); 68 g carbohydrates; 6 g protein; 240 mg sodium; 2 g fiber; 44 g sugars.
