How to make it

  • Preheat oven to 350F.
  • In a large mixing bowl, combine all crust ingredients (add 1 tsp vanilla extract if you are using fairly plain vanilla wafers) and stir with a fork until mixture is moist, like wet sand. Pour into a 9- or 10-inch tart pan and press into an even layer, going up the sides of the tart.
  • Bake for 12-14 minutes, until crust is just starting to brown at the edges. Cool completely.
  • When crust has cooled, prepare the filling.
  • Arrange sliced bananas in a single layer (slices should be about 1/4-inch thick) on top of the tart crust.
  • In a medium sauce pan, whisk together flour, sugar and salt. Whisk in milk and egg yolks until smooth. Cook over medium heat until pudding comes to a simmer, stirring frequently. Cook until pudding has thickened enough to thickly coat the back of a spoon. Remove from heat and whisk in vanilla extract. Strain into a large measuring cup or bowl.
  • Pour hot pudding over sliced bananas, spread evenly, and allow to cool down to room temperature before refrigerating.
  • Refrigerate at least 4 hours before serving.

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