BANANA PUDDING

3/4 cup sugar

1/4 cup all-purpose flour

1/4 tsp salt

3 cups 2% milk

3 eggs

1 1/2 tsp vanilla extract

58 vanilla wafers (about 8-oz), divided

4 large ripe bananas, cut into 1/4-inch slices

In a large saucepan, mix sugar, flour and salt. Whisk in the milk. Cook, stirring, over medium heat until thickened and bubbly. Reduce heat to low and cook, stirring, 2 more minutes. Remove from the heat.

In a small bowl, whisk eggs. Whisk a small amount of the hot mixture into the eggs; return all to the pan, whisking constantly. Bring to a gently boil and cook, stirring, for 2 minutes. Remove from the heat. Stir in the vanilla extract. Cool 15 minutes, stirring occasionally. 

In an ungreased 8-inch square baking dish, layer 25 vanilla wafers, half the banana slices and half the pudding. Repeat the layers

Press plastic wrap onto the surface of the pudding. Refrigerate 4 hours up to overnight. Just before serving, crush the remaining wafers and sprinkle over the top.

recipe and photo TOH 2013