Line the bottom of a 9"x9" baking dish with a layer of vanilla wafers. This recipe will not use the whole box, so you may snack, but don't get carried away.
Peel the bananas and slice into 3/8-inch rounds. Cover teh banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with back of your spoon. Set aside.
In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the egg yolks, alternately witht eh milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistancy. (Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.) Remove from heat.
Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't stint and put one slice banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana slices, and cover with the remaining pudding.
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 6|
|Calories from Fat: 49 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 146.6mg||45 %|
|Sodium 27.9mg||1 %|
|Potassium 63.8mg||2 %|
|Total Carbohydrate 109.7g||32 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 109.2g|
|Protein 3.6g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 491
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