In a heavy-bottomed saucepan, combine 2 cups of whole milk and 1 cup of heavy cream. Heat over medium until steaming, but do not let it boil—this should take about 5–7 minutes. Stir occasionally to prevent sticking.

In a separate bowl, whisk together 4 large egg yolks, 1 cup of granulated sugar, and 1/4 cup of cornstarch until smooth. Once the milk mixture is steaming, slowly ladle a small amount into the egg mixture while whisking vigorously to temper the eggs. After incorporating about a cup, return the entire mixture back to the saucepan.

Cook the mixture over medium heat, constantly stirring, until it thickens—about 5–8 minutes. Once thickened, remove from heat and stir in 1 tablespoon of pure vanilla extract and a pinch of salt.

Transfer the custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Allow it to cool at room temperature for 15–20 minutes, then refrigerate until completely cooled for about 2 hours.

Slice 4 ripe bananas into 1/4-inch rounds and gather 2 cups of vanilla wafers. If desired, whip 1 cup of heavy cream until soft peaks form to use as a topping.

In a trifle dish or large glass bowl, layer vanilla wafers, banana slices, and custard repeatedly until all ingredients are used, finishing with custard.

Top your banana pudding with whipped cream or cream cheese mix. Decorate with extra banana slices or crushed vanilla wafers on top. Cover and refrigerate for at least 4 hours.

Once chilled, serve your banana pudding by scooping out portions to enjoy the creamy custard, sweet bananas, and crunchy wafers.