Stir sugar and cornstarch in a medium saucepan, then gradually stir in the half & half and vanilla extract.

Bring mixture to a boil over medium heat, stirring constantly with a wooden spoon or rubber spatula, for about 10 minutes. Be sure to scrape the bottom of the pan while stirring to avoid scalding, but don’t worry if you get some toasty golden brown bits.

Remove pan from heat and stir in cubed butter and salt. Let cool for 30 minutes, stirring occasionally.

Whip the cold heavy cream until stiff peaks form.

Fold the whipped cream into your cooled pudding mixture.

Slice the bananas.

You can assemble the pudding in individual containers like I did, or in one larger dish as well.

To your container/s of choice, add a layer of pudding, then a layer of vanilla wafers, and finally a layer of sliced bananas. Repeat this process until your containers are full.

Chill your banana pudding in the fridge for at least 4 hours, or until ready to serve.

Enjoy!