6 cups milk
6 egg yolks
1/3 cup flour
1/2 stick butter
1 tsp. vanilla
1 1/4 cup sugar
1 tsp. banana extract or 1 tbsp. banana liqueur
1/2 tsp. salt
1/2 box of vanilla wafers
1 1/2 cup whipped cream ( I beat some whipping cream with a dash of powdered sugar)
In a large mixing bowl, blend the milk, egg yolks, vanilla extract and banana extract. Set aside. In a large non-stick pot or pan, add the butter and allow it to melt. Next add the flour and combine it to form a roux. Once the roux is formed, add the custard mixture and whisk it well. Allow the mixture to cook on medium heat, breaking up and dissolving all of the flour into the custard. Let it simmer until it's thickened, stirring occasionally. If it doesn't thicken to the desired consistency, add a little flour and whisk it into the mixture. Remove from heat and transfer into a container with a lid and place in the fridge to cool completely.
I assembled the pudding into a nice wine goblet. Make sure the pudding is completely cooled before assembling. I layered it as follows: a layer of pudding, whipped cream, next a layer of wafers, then some more banana pudding, then sliced bananas and lastly top with whipped cream and a vanilla wafer and mint leaf to garnish . If you were assembling it into a casserole dish, you'd start with pudding, then the wafers, then pudding, then bananas, then pudding then you'd top with whipped cream or do another layer of pudding and wafers, depending on how deep your dish is. However you assemble it, it's delicious!