For even more banana flavor, puree 2 very ripe bananas with the milk before making the pudding, and use ¼ cup cornstarch. For individual banana puddings, assemble this dessert in small cups, glasses, or ramekins.

Mix together thoroughly in a medium heavy saucepan:

Gradually whisk in:

Whisk in thoroughly:

Add:

Stirring constantly, heat over medium heat until the mixture just comes to a simmer. Reduce the heat to low and cook for 2 minutes, stirring briskly. Remove from the heat, and stir in:

Press plastic wrap directly onto the surface of the pudding and set aside. Have ready:

Peel and cut into ¼-inch-thick slices:

Line the bottom and sides of a 9-inch square baking dish with the wafers. Cover with half the pudding and bananas. Arrange a layer of wafers over the top, then cover with the remaining pudding and bananas. Press plastic wrap directly onto the surface of the pudding and refrigerate for at least 2 hours. Just before serving, cover with: