2/3 c. sugar
2/3 c. all-purpose flour
1/4 tsp. salt
4 c. milk
5 egg yolks
1 tbsp. peanut butter
1 tsp. vanilla extract
1 (12 oz.) pkg. vanilla wafers
6 med.-size ripe bananas, sliced
1 (8 oz.) carton frozen whipped topping, thawed (optional)

Combine sugar, flour, and salt in top of a double boiler; stir in milk. Bring water to a boil. Reduce heat to low; cook, stirring constantly, 10 to 12 minutes or until slightly thickened.

Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, until mixture thickens. Remove from heat, and gently stir in peanut butter and vanilla.

Layer 1/4 of vanilla wafers in a 3-quart casserole; top with 1/3 of bananas. Pour 1/3 of filling over bananas. Repeat layers twice, ending with remaining vanilla wafers. Spread top with whipped topping, if desired. Chill. Yield: 8 to 10 servings.