OLD FASHIONED BANANA PUDDING
Banana pudding is not currently a fashionable dessert. You never see it served in "high end" restaurant (not in Wisconsin anyway).
When you do find it in a restaurant, more than likely it's a dollop of instant banana-flavored pudding with a vanilla wafer stuck in it and a dab of non-dairy whipped topping.
- 1 cup white sugar
- 1/2 cup flour
- 1/2 tsp salt
- 2 cups milk
- 2 tsp pure vanilla extract
- 1 TBS butter
- 4 egg yolks (save the egg whites for the meringue)
- vanilla (Nilla) wafers, broke in half (or quartered)
- 4 large ripe bananas, sliced
Line the bottom of a 9x9 inch dish or a medium bowl with a layer of halved or quartered vanilla wafers. Peel the bananas and slice over the vanilla wafers.
Combine the sugar, flour and salt in a bowl; set aside.
In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly.
Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture is thick and bubbly. Remove from heat.
Place a layer of banana slices in the baking dish on top of the vanilla wafers. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding. Top with homemade whipped cream.