Layer Banana Pudding
Yield
8 servingsPrep
25 minCook
5 minReady
90 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
all-purpose flour
|
|
| ⅔ | cup |
brown sugar
packed |
*
|
| 2 | cups |
milk
|
|
| 2 | each |
egg yolks
beaten |
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
heavy whipping cream
|
|
| 4 to 6 | each |
bananas
firm, sliced |
|
| 1 | x |
walnuts
chopped, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
all-purpose flour
|
|
| 158 | ml |
brown sugar
packed |
*
|
| 473 | ml |
milk
|
|
| 2 | each |
egg yolks
beaten |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
heavy whipping cream
|
|
|
bananas
firm, sliced |
|
||
| 1 | x |
walnuts
chopped, optional |
*
|
Directions
In a medium saucepan, combine the flour and brown sugar, stir in milk.
Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more.
Remove from the heat.
Gradually stir about 1cup hot mixture into egg yolks.
Return all to the saucepan.
Bring to a gentle boil: cook and stir for 2 minutes.
Remove from the heat; stir in butter, and vanilla.
Cool to room temperature, stirring occasionally.
Fold in the whipped cream.
Layer a third of the pudding in 2 quart glass bowl; top with half of the bananas.
Repeat layers.
Top with remaining pudding.
Sprinkle with nuts if desired.
Cover and chill at least 1 hour before serving.
