1 c. sugar
2/3 c. flour
1 qt. milk
4 eggs, slightly beaten
2 tbsp. butter
1 tsp. vanilla
6 bananas, sliced
1 c. chopped dry roasted peanuts
Sweetened whipped cream (optional)

Blend sugar with flour in heavy 2-quart saucepan. Add milk gradually; cook over medium heat until mixture thickens and comes to a boil, stirring constantly. Stir about 1/4 of the mixture into eggs; return egg mixture to pan. Cook over medium heat for 2 minutes longer, stirring constantly. Remove from heat.

Add butter and vanilla; stir until butter is melted. Cover; let cool. Spoon half the pudding in 2-quart serving dish; arrange bananas over pudding. Sprinkle with half the peanuts. Top with remaining pudding; sprinkle with remaining peanuts. Garnish with whipped cream.