Step 1

In a large (2 quart/2 liter) microwave-safe bowl, whisk together the egg yolks, sugar, cornstarch, salt and milk until smooth.

Step 2

Microwave on high for 4 minutes. Remove and whisk and then microwave again for another 2 minutes. Carefully remove and whisk again. At this stage you will notice it thickens a lot.

Step 3

Once the pudding starts to get thick and bubble up, give it a final whisk with caution and microwave for one more full minute. All in all, mine took less than 8 minutes but your timing might vary depending on the power of your microwave.

Step 4

Once thickened, whisk in the butter and vanilla extract.

Step 5

Strain the pudding into a clean, heat-safe bowl or dish and place a piece of plastic wrap directly on the surface of the pudding to prevent skin from forming. Allow to cool down at room temperature before placing in the fridge for about 3 - 4 hours or until completely cold and thick. You can make this pudding up to 24 hours in advance.

Step 6

In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and a handheld electric mixer), combine the heavy cream, powdered sugar and vanilla extract and then whip on medium-high speed to medium-stiff peaks (hold their shape pretty well, except that the tip of the peak curls over on itself when the beaters are lifted.)

Step 7

Fold about ¼ of the whipped cream into the pudding to lighten it and set the rest aside.

Step 8

Spread ⅓ of the pudding in the bottom of a serving bowl*. Layer half of the Nilla wafers over the pudding followed by half of the banana slices.

Step 9

Spread another ⅓ of the pudding on top of the bananas, then layer on the remaining wafers and bananas.

Step 10

Top with the rest of pudding, making sure to cover the banana slices completely to prevent browning.

Step 11

Let chill for at least 2 hours (or up to 4 hours) to allow the pudding to set and the flavors to meld. Keep the remaining whipped cream separately in the refrigerator.

Step 12

Just before serving, give the whipped cream a quick whisk by hand to refresh it, then dollop it on top of the pudding.**

Step 13

This is best the day it is made as the bananas turn brown very quickly.