Homemade Banana Pudding - From Scratch
This recipe serves about four people. Double or triple for a large crowd.

⅔ cup granulated sugar
⅓ cup all purpose flour
¼ teaspoon salt
3 large eggs - well beaten
2 cups milk (whole or 2%)
2 tablespoons butter
½ teaspoon vanilla extract (use up to 1 teaspoon for a stronger flavor)
2 bananas - sliced
1-12 oz package of vanilla wafer cookies (you will use most of the box)

Combine sugar, flour, and salt in a medium saucepan and mix together to incorporate.

Add milk, stir well using a whisk until combined, add eggs and mix again to incorporate all ingredients.

Cook over low heat (whisking often) for about 18-20 minutes until the mixture thickens and coats the back of a metal spoon.

Turn off the heat and remove from the burner. Add butter and vanilla extract. Mix well until the butter and vanilla are combined into the pudding. Allow to cool for a few minutes before assembling.

Using a 8x8 square pan (or similar size) layer in the following order: cookies, bananas, ½ of the pudding mixture, and then repeat. Top with a cookies layer around the top in a pattern of your choice.

Refrigerate for 1 hour before serving. Enjoy!

Store in the refrigerator for up to 3 days – if it lasts that long.

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