In heavy, medium saucepan, stir together sugar and cornstarch. Stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat.
Gradually stir about one cup of the milk mixture into egg yolks (being careful not to add to much, too quickly as to scramble the eggs).
Return egg mixture to saucepan. Cook and stir over medium heat until mixture just begins to boil. Reduce heat, cook, stirring constantly for 2 more minutes. Remove from heat.
Stir in butter and vanilla. Pour in bowl, cover with Saran Wrap and refrigerate one hour.
In a 1 1/2 quart glass bowl, alternate layers of bananas, whole wafers and pudding mixture, ending with pudding on top. Garnish with wafers, sprinkle with cinnamon. Refrigerate 2-6 hours.
Serving
Suggestions
Add whipped cream
Originally Submitted
2/14/2013
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