very easy
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 | ||
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Calories: 491 | ||
Calories from Fat: 49 (10%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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