My mother gave me this recipe, which an old friend had shared with her. When my children were still at home, we enjoyed this satisfying pudding often, and now I make it for company. There's no comparison between this recipe and the instant pudding mixes from the grocery store! —Esther Matteson, South Bend, Indiana
- 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 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.
Originally published as Layered Banana Pudding in Taste of Home April/May 1994, p27
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