Ingredients:
2 to 4 medium bananas (depending on how much bananas you want to use)
1 1/2 packages of vanilla wafers (about 24 ounces)
2/3 cup white sugar
4 tablespoons all purpose flour
1/4 teaspoon sea salt
3 cups whole milk
1/2 tablespoon vanilla extract
1/2 teaspoon vanilla bean paste
3 egg yolks
Whip Cream ingredients:
1/2 pint heavy cream (double cream)
4 to 5 tablespoons superfine sugar (extra fine sugar)
1 teaspoon vanilla extract
1. In a large heatproof bowl combine the sugar, flour, salt, both vanillas and milk. Mix until everything is combined and place on top of a pot over boiling water to create a double boiler.
2. Allow mix to heat for about 5 minutes, stirring often using a wire whisk.
3. Add the egg yolks and mix until everything is well combined. Use a spatula to scrape down the sides of the bowl to make sure there are no pudding building up on the sides of the bowl. This will also help prevent lumps from forming.
4. Allow the mixture to cook for about 10 to 15 minutes stirring the mixture with a whisk every 2 to 3 minutes.
5. While the pudding mixture is cooking, spread half the vanilla wafers across the bottom of a large pan or casserole dish. Cut desired amount of bananas and spread them evenly across the top of all of the vanilla wafers. Top with remaining vanilla wafers.
6. Once the mixture is thick remove from the heat, and pour evenly across the top your prepared pan of bananas and wafters. Gently fold everything together allowing the mixture to coat everything.
7. Allow the mixture to cool on the counter for 15 minutes and cover with cling film and chill in the refrigerator for 1 1/2 to 2 hours. Cover with whip cream.
Whip Cream Directions-
1. Pour heavy cream into the bowl of your stand mixer fitted with the whip attachment.
2. Turn stand mixer on low and allow the mixture to whip for one minute.
3. After one minute pour in the superfine sugar and allow to mix on speed 3 for 1 minute.
4. Turn the mixer on high and whip for 20 to 30 seconds. The mixture will be pretty close to a stiff peak. Pour in the vanilla and whip for 5 to 10 seconds on high.
*Important note: allow the bowl and the whip attachment to sit in the freezer for at least 20 minutes.