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 inch square baking dish, layer
25 vanilla wafers, half the banana slices and half
of the pudding. Repeat the layers.
Press plastic wrap onto surface of pudding.
Refrigerate at least 4 hours. Just before serving,
crush remaining wafers; sprinkle over top.
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