Layered Banana Pudding
All homemade, no pudding mix is used for this recipe, but the end result is well worth the effort. A delicious, old-fashioned banana pudding your family and guests will enjoy.
1/3 cup all-purpose flour
2/3 cup firmly packed brown sugar
2 cups milk
2 large egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 cup heavy cream, whipped
4 to 6 firm bananas, sliced
About 3/4ths of a 12-ounce box of vanilla wafers
Toasted chopped walnuts for garnish
- In a medium saucepan, combine the flour and brown sugar; stir in milk. Cook and stir over medium heat until thickened and mixture comes to a boil, cook and stir 1 minute more.
- Remove from heat. Gradually stir about 1 cup hot mixture into egg yolks and return all to the saucepan. Bring to a gentle boil; cook and stir for additional 2 minutes.
- Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring occasionally. Fold in whipped cream.
- Layer a third of the pudding in a 2-quart glass bowl; top with half of the bananas and half the vanilla wafers. Repeat layers. Top with remaining pudding. Sprinkle with chopped walnuts, if desired.
- Cover and chill at least 1 hour before serving.
Makes 8 servings.