Instructions

• In a medium saucepan, whisk together 2/3 cup granulated sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt until evenly combined.
• Very slowly drizzle in 2 cups whole milk while whisking constantly to form a smooth mixture with no lumps.
• Add 2 large egg yolks to the milk mixture and whisk until fully incorporated and smooth.
• Place the saucepan over medium-low heat. Cook, whisking frequently and scraping the bottom and sides, until the mixture becomes bubbly throughout and begins to thicken, about 6–8 minutes. Once it is bubbling, continue whisking and cook 1–2 more minutes until the mixture coats the back of a spoon.
• Remove the saucepan from the heat and stir in 1 1/2 teaspoons vanilla extract.
• Strain the pudding through a fine-mesh strainer into a mixing bowl to remove any bits, then press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until chilled, about 30 minutes.
• While the pudding chills, pour 1 cup heavy whipping cream into a large mixing bowl or the bowl of a stand mixer and beat on medium-high speed until soft peaks form.
• Gently fold the whipped cream into the chilled vanilla pudding until mostly uniform—do not overmix.
• Slice the 2 large bananas into 1/2-inch-thick slices and gently dip each slice in lemon juice to prevent browning.
• In a 2-quart trifle dish (or individual serving dishes), layer the dessert as follows: spread 1/3 of the pudding mixture in the bottom, top with about half the vanilla wafers (enough to cover the pudding), then arrange half the banana slices over the wafers. Repeat with another 1/3 of the pudding, the remaining vanilla wafers, and the remaining banana slices. Finish by spreading the final 1/3 of the pudding on top.
• Cover the assembled dish and chill for at least 4 hours to set (overnight recommended). The wafers will soften as it chills.
• Serve within 2 days of preparing for best texture and flavor.