Preparation Steps

• In a medium saucepan, whisk together butter, flour, sugar, and salt.
• Gradually whisk in milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute.
• In a small bowl, whisk the egg yolks. Temper the egg yolks by slowly whisking about 1 cup of the hot milk mixture into the yolks. Then, pour the tempered yolks back into the saucepan.
• Cook for another 1 to 2 minutes, stirring constantly, until the pudding is thick. Do not boil.
• Remove from heat and stir in vanilla extract.
• Layer half of the cookies in the bottom of a 9x13 inch baking dish. Top with half of the sliced bananas. Pour half of the pudding mixture over the bananas.
• Repeat the layers with the remaining cookies, bananas, and pudding.
• Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Chill for at least 4 hours, or preferably overnight.