I like this one. I top it with whipped cream.
BANANA PUDDING (serves 6)
1 cup sugar
3 TBL flour
1 1/2 cups milk (I use whole milk)
3 egg yolks, lightly beaten
3 egg whites
1/4 cup sugar
Vanilla wafers
4-5 bananas, sliced

Combine 1 cup sugar & flour in a saucepan & mix well. Add the milk gradually & mix well. Cook over medium heat until thickened, stirring constantly. Stir a small amount of the hot mixture into the yolks; stir the yolks into the hot mixture.

Beat the whites in a mixer bowl until foamy. Add 1/4 cup sugar, beating constantly until stiff peaks form. Fold into the custard. Layer the vanilla wafers, bananas & custard alternately in a trifle bowl or deep dish with straight sides until all the ingredients are used, ending with the custard. Decorate with vanilla wafers around the edge of the boal. Chill until serving time.~~Texas Ties

Tom--I have made this banana pudding recipe for many years, and my DH thinks it is the best. Very simple; serves 6.
Came from the Cotton Country Cookbook published by the Decatur, AL, Junior Service League.

BANANA PUDDING

1/2 cup sugar
2 TBS. flour
Dash of salt
1 3/4 cups milk
1 egg
1 tsp. vanilla
2 TBS. butter
Graham crackers OR vanilla wafers
2 bananas

Mix sugar, flour, and salt in top of double boiler. Measure milk and add enough milk to moisten the sugar, flour and salt mixture. With whisk, beat in egg. Turn heat to medium high, adding the rest of milk gradually. Stir constantly with spatula or wooden spoon. Cook until sauce thickens and boils. Take off stove. Add vanilla and butter. Put lid on boiler while butter melts.

In a deep casserole dish, put one layer of graham crackers OR vanilla wafers and one layer of sliced bananas. After the butter has melted, stir custard carefully, and spoon the custard (does not need to cool) over the sliced bananas. Make two more layers like the first. Top the pudding with a layer of graham crackers or vanilla wafers. Chill. May add meringue if desired. Makes 6 servings.

(COOK'S NOTE: I never use margarine instead of butter, and I always use vanilla wafers. If you're careful and have a nice heavy saucepan, you can get by without using a double boiler. Just stir constantly until custard comes to a boil. I use a 1-qt or a 1 1/2-qt. casserole, and I never have but two layers. Sometimes, I will crumble a few wafers over the top. You can substitute an 8 ounce can of crushed pineapple, drained, (sweetened or in its own juice) for the bananas and have a great pineapple pudding.)