1 cup sugar
2 ½ TBSPS. cornstarch
1 ½ cups evaporated milk
½ cup milk
4 egg yolks, beaten
3 TBSPS. butter
1 tsp. vanilla
3 medium ripe bananas
Whisk together the sugar and cornstarch in the top of a double boiler. Whisk in the milk and place the top on the bottom of a double boiler which is about 1/3 full of water boiling over medium high heat.
When the pudding gets hot (steam is rising from the mixture), add about 1 cup of the hot milk mixture to the eggs and mix well. Pour the egg mixture into the milk mixture and whisk well and constantly until it is all incorporated.
Continue to cook the pudding over boiling water, stirring occasionally – scraping the sides – until the pudding is reasonably thick. This should take about 30 minutes.
Remove from heat and add the butter and vanilla, mixing well with a whisk. Set aside.
Line a glass serving dish with vanilla wafers and slice 1 ½ bananas over the wafers. Spoon half of the pudding over the bananas/wafers. Repeat with another layer just as the 1st – ending with the pudding. Place plastic wrap of the top of the pudding to remove any air and place in the refrigerator to set for at least 4 hours or overnight.