Homemade Banana Pudding

Add sugar, flour, salt, egg yolks, milk and half-and-half to a large saucepan. Whisk to combine and place over low heat. Cook until thick enough to coat the back of a spoon, whisking constantly, approximately 12–15 minutes. Using a spoon, scrape the bottom edge of the pan several times during the cooking process. Remove from heat and whisk several times to cool.

Whisk in vanilla and butter. Continue whisking every few minutes until pudding almost comes to room temperature.

Meanwhile, using a stand mixer (with whisk attachment) on medium, beat whipping cream while adding the powdered sugar 1 tablespoon at a time. Beat until stiff peaks form.

To assemble dessert, place a row of vanilla wafers in 8×11 or 9×9 inch casserole dish. Slice 2 bananas over the top and cover with half the pudding. Then place another row of vanilla wafers (this row does not need to be as tight or clean). Slice 2 bananas over the top and cover with remaining pudding.

Carefully spread the whipped cream over the top. Refrigerate for 1–3 hours before serving.

Notes:
• A handheld mixer with whisk beaters can be used as well.
• Store all leftovers in the refrigerator.