Banana Pudding

By draingal

Ingredients

• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups 2% milk
• 3 large eggs
• 1-1/2 teaspoons vanilla extract
• 8 ounces vanilla wafers (about 60 cookies), divided
• 4 large ripe bananas, cut into 1/4-inch slices

Details

Servings 9
Preparation time 15mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.

In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers.

Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.
Yield: 9 servings.

Tips: Pop unpeeled bananas in the fridge to slow the ripening process. They may look a little funky, but they'll taste great.

Use plastic wrap over the pudding to prevent a skin from forming. The plastic peels off easily after the pudding cools.