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. Removed from the heat. Gradually stir about 1 cup 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 tempeerature, stirring occasionally. Fold in the whipped cream. Layer a third of the pudding in 2 qt glass bowl; top with half of the bananas. Repeat layers. Top with remaining pudding. Sprinkle with nuts if desired. Cover and chill at leat 1 hour before serving. Yield: 8 servings.
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|Serving Size: 1 Serving (1299g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 489 (19%)|
|Amt Per Serving||% DV|
|Total Fat 54.4g||72 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 13.8g|
|Cholesterol 62.7mg||19 %|
|Sodium 1831.7mg||63 %|
|Potassium 1656.8mg||44 %|
|Total Carbohydrate 458.6g||135 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 450.1g|
|Protein 79.5g||114 %|
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Calories per serving: 2620
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