My Uncle Ken was known for his homemade banana pudding. He brought it to every family gathering. After losing Uncle Ken earlier this year, it's comforting to remember him by making - what else? - his banana pudding. I modified his recipe slightly to make it non-dairy, but that only makes it even more popular at the Today Tomorrow household. Miss you Uncle Ken!
1/3 c. flour
1/2 c. plus 2 T. plus 2 t. sugar
2 T. plus 2 t. cornstarch (Try to get non-GMO cornstarch. I use Rumford brand.)
2 c. almond milk
4 egg yolks, beaten
1/2 t. vanilla or almond extract
2 - 3 bananas
In a large saucepan, mix the flour, sugar, and cornstarch with a whisk. Whisk in the almond milk, then the egg yolks.
Heat the mixture over medium-low heat, whisking constantly. When the mixture is thickened to a pudding, whisk in the vanilla or almond extract and remove from heat.
In the bottom of a 2-quart casserole dish, layer vanilla wafers to cover the bottom and create an edge with a row of wafers standing around the perimeter. Cover the vanilla wafer layer with sliced bananas, then pour the pudding to cover both layers. Refrigerate, then serve.
Serves 4 - 6.