1/3 c. all-purpose flour
2/3 c. packed brown sugar
2 c. milk
2 egg yolks, beaten
2 tbsp. butter
1 tsp. vanilla extract
1 c. heavy cream, whipped
4 to 6 firm bananas, sliced
Chopped walnuts, optional

In a medium saucepan, combine the flour and brown sugar; stir in the milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Remove from the heat. Gradually stir about 1 cup hot mixture into egg yolks. Return all to the saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla.

Cool to room temperature, stirring occasionally. Fold in the whipped cream. Layer a third of the pudding in a 2 quart glass bowl; top with half of the bananas. Repeat layers. Top with remaining pudding. Sprinkle with nuts if desired. Cover and chill at least 1 hour before serving.

Serves 8.