Printable | Taste of Home

Layered Banana Pudding

1/2 cup all-purpose flour
2/3 cup packed brown sugar
2 cups milk
2 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
4 to 6 medium firm bananas, sliced
Chopped walnuts, optional

In a large saucepan, combine the flour and brown sugar. Stir in milk
until smooth. Cook and stir over medium-high heat until thickened and
bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the

Printed from tasteofhome.com Oct 14, 2008

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Layered Banana Pudding cont.

heat. Stir a small amount of hot filling into egg yolks; return
all to pan, stirring constantly. Bring to a gentle boil; cook and
stir 2 minutes longer. Remove from the heat; stir in butter and
vanilla. Cool to room temperature without stirring. Fold in the
whipped cream. Layer a third of the pudding in a 2-qt. glass bowl;
top with half of the bananas. Repeat layers. Top with remaining
pudding. Sprinkle with nuts if desired. Cover and refrigerate for at
least 1 hour before serving.

Yield: 8 servings.