Banana Pudding

Banana Pudding

 adapted from Southern Living, 2000 

1/3 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
2 1/2 cups milk
1 (14-ounce) can sweetened condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
4-5 medium sized bananas, sliced

vanilla wafers- either leave whole or break into smaller pieces (you won't need the whole box)

With a whisk, combine flour and salt in medium saucepan. Whisk in milk.

Next, whisk in condensed milk and yolks. Cook over medium heat, stirring constantly, until thickened and just comes to a boil.

Remove from heat; stir in vanilla.

Layer some banana slices in a 2-quart dish. Cover bananas with some of the pudding. Top with vanilla wafers. Repeat layers once. Pudding should be the top layer so the bananas are fully covered. Arrange some wafers around inside edge of dish if desired, pushing wafers into pudding. 

Serve warm or cold with whipped cream. It's delicious without the cream too.