Pour milk and heavy cream into a saucepan. Place over medium heat. Stir slowly until warm but not boiling. This step creates a creamy base for the pudding and helps everything blend smoothly later.

In a bowl, whisk sugar, egg yolks, and cornstarch together. Keep whisking until smooth and pale yellow. This mixture thickens the pudding and gives it rich flavor and silky texture.

Slowly pour some warm milk into the egg mixture. Whisk constantly while pouring. This keeps the eggs from scrambling. Once mixed, pour everything back into the saucepan for cooking.

Place the saucepan over medium heat again. Stir continuously for several minutes. The pudding will slowly become thick and creamy. Once thickened, remove from heat immediately to avoid lumps.

Add butter and vanilla extract into the hot pudding. Stir gently until smooth and glossy. The butter gives richness while vanilla adds warm homemade flavor to the Gordon Ramsay Banana Pudding Recipe.

Transfer pudding into a bowl. Cover with plastic wrap touching the surface directly. This prevents skin from forming. Let it cool for about fifteen minutes before building the dessert layers.

Peel ripe bananas and cut them into thin slices. Try using bananas with small brown spots. They taste sweeter and softer, which makes this dessert taste even better.

Place vanilla wafers at the bottom of your serving dish. Add banana slices over them. Spoon a thick layer of pudding on top. Repeat layers until everything is used.

Spread whipped cream gently over the final pudding layer. Use a spatula for smooth finishing. Sprinkle crushed wafers on top for extra crunch and beautiful presentation before chilling.

Place the pudding in the refrigerator for at least four hours. Overnight is even better. The flavors blend together perfectly, and the wafers soften into delicious cake-like layers.