Paula Deen's banana pudding recipe involves mixing together ingredients such as sugar, cornstarch, milk, egg yolks and butter and layering the resulting pudding with sliced bananas and vanilla wafers. The pudding can optionally be topped with meringue topping.
First, set up a double boiler by placing a metal bowl over a pot of steaming water. The bowl should be slightly larger than the pot so it does not actually make contact with the steaming water. In the bowl, mix together 3/4 cup granulated sugar along with 2 tablespoons cornstarch, and slowly add 3 cups of milk, continuing to stir constantly. In a separate bowl, whisk 4 egg yolks until slightly beaten. Temper the egg yolks by adding a small amount of the hot-milk mixture while stirring constantly until the mixture thickens.
Transfer the tempered egg mixture to the double boiler bowl, and cook for 2 minutes. Remove the bowl of the resulting custard from the heat, and add 1 teaspoon of vanilla extract and 2 ounces of butter. Allow the mixture to cool and thicken.
In a 9-by-9-inch baking dish, layer the pudding along with 3 medium sliced bananas and 12 ounces of vanilla wafers. Start with pudding on the bottom, and finish with pudding on top. Apply meringue to the top of the layered pudding if desired, and bake in an oven until golden brown.