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HOMESTYLE BANANA PUDDING
Contributed by: Stanleytown Ruritan Club
3â�„4 cup granulated sugar
1â�„4 tsp. salt
1â�„2 cup all-purpose flour
3 cups milk
3 large egg yolks
2 tsp. vanilla
3 TBS butter at room temperature
vanilla wafer cookies
3 to 4 ripe but firm bananas, sliced
sweetened whipped cream or one recipe meringue
In a bowl, combine the sugar, salt and flour; stir to blend. Slowly stir in the milk until smooth. Pour the mixture into the top of a double boiler over simmering water. Cook, whisking frequently, until the mixture begins to thicken.
In a small bowl, whisk the egg yolks; gradually whisk in about 1 cup of the hot milk mixture. Return egg mixture to the double boiler; stir in the vanilla and butter. Continue whisking and cooking until well thickened. Remove from heat and set aside to cool slightly.
In tall dessert glasses or a 2-quart serving dish, place a layer of the cookies on the bottom and top with a layer of banana slices. Spoon some of the pudding mixture over the bananas. Repeat the cookie, banana and pudding layers until you run out of ingredients. Top with whipped cream.
Pudding may be served topped with meringue instead of cream (as in photo above). Layer pudding ingredients into casserole dish. Instead of whipped cream, top with meringue recipe of your choice and bake according to meringue instructions.
(This recipe was contributed as part of a "Cook of the Week" feature.)