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Classic Banana Pudding
Adapted from countless church cookbooks.
1 1/2 cups light brown sugar, packed 2 tablespoons all-purpose flour 1 (11- or 12-ounce) can evaporated milk, shaken well 3 eggs Pinch of salt 1 teaspoon vanilla 1/4 cup butter 1 (12-ounce) box vanilla wafers 4 to 6 ripe bananas Topping: Whipped topping, 2 cups heavy cream beaten with 2 tablespoons powdered sugar, or about 1 cup vanilla wafer crumbs
WHISK together brown sugar, flour, evaporated milk, 3/4 cup water, eggs, salt and vanilla in a heavy saucepan or the top of a double boiler over a little simmering water. Add butter and cook over medium heat, stirring, until the butter melts. REDUCE heat to low and cook slowly, stirring often, until the mixture thickens and just starts to look a little curdled. Remove from heat and cool slightly. PLACE a layer of vanilla wafers in the bottom of a 13-by-9-inch glass baking dish. Slice the bananas into rounds or long slices and place a layer of bananas on top of the wafers. Top with about half the pudding mixture, spreading to completely seal the wafers and bananas. Repeat layers, ending with pudding. Refrigerate until chilled. TOP with whipped topping, sweetened whipped cream or cookie crumbs. Kathleen Purvis---
