I really like this version. I combined the preceding banana pudding recipe with one for coconut cream pie, more or less. This has a creamier, less tapioca-like, texture.
2/3 - 1 cup sugar, as you prefer
3 eggs, beaten
dash salt
3 tablespoons cornstarch
3 eggs, beaten
dash salt
3 tablespoons cornstarch
2-3 tablespoons flour
2 cups (1 pint) whole milk
1 teaspoon vanilla
3 - 4 ripe bananas, sliced about 1/4-inch thick
1 box of vanilla wafers
2 cups (1 pint) whole milk
1 teaspoon vanilla
3 - 4 ripe bananas, sliced about 1/4-inch thick
1 box of vanilla wafers
Line a casserole or heat-safe serving bowl with vanilla wafers.
This is important: Have everything measured out and ready to go before you start. The custard will thicken pretty fast once it gets going and you don't want to risk burning it by having it in the hot pan while you line the dish with cookies, etc.
This is important: Have everything measured out and ready to go before you start. The custard will thicken pretty fast once it gets going and you don't want to risk burning it by having it in the hot pan while you line the dish with cookies, etc.
Mix sugar, flour, and cornstarch together. Add the salt and beaten eggs. Add milk and bring to a boil briefly over medium-high heat, stirring constantly and thoroughly (scrape the bottom of the pan all over). Cook until thickened.
Remove from heat; add vanilla and mix well. Layer the bananas and the pudding. Dot top with wafers. Chill thoroughly.
I spread a thin layer of pudding over the wafers to hold them down, then layered banana, pudding, wafers, banana, pudding, ending with pudding so that the banana slices wouldn't turn brown with exposure to air. The pudding stayed looking OK for days, until it was all eaten.
No pictures. I'll just have to make it again, right?
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