Ingredients

• 8 Tbsp Organic Unbleached White All-Purpose Flour
• 4 cups Original Almond Milk
• 6 Tbsp Granulated Sugar
• 1/4 tsp Salt
• 5 Egg Yolks lightly beaten in a measuring cup
• 1 tsp Vanilla Extract
• 6 oz Mini Vanilla Wafers I used a natural brand
• 5 Bananas (yellow, slightly ripe; not green but not too speckled is ideal)
• 6 half-pint Mason Jars

• 1/2 cup Heavy Whipping Cream whipped with 1/2 tsp sugar

Instructions

1. To a liquid measuring cup, add 2 tablespoons of flour and a splash of almond milk. Whisk until smooth, add more almond milk to fill to the 1-cup mark, and pour into a medium saucepan. Repeat three more times, until 8 tablespoons of flour and 4 cups of milk are in the saucepan.
2. Cook over medium-low heat, whisking continuously for 2-3 minutes. Enough whisking should prevent any lumps from forming, but if you do get lumps, you can strain the flour and milk mixture at this point. Once the flour and milk mixture is smooth and beginning to thicken, whisk in sugar and salt.
3. Lightly beat the egg yolks in a small measuring cup and whisk in a small spoonful of the hot milk mixture to "temper" the eggs so they don't scramble once you add them to the hot pudding.
4. Add eggs to the saucepan and whisk constantly for at least a minute. Cook over medium-low heat for 10-15 minutes, until pudding can coat the back of a spoon. Remove from heat and stir in vanilla extract. Let pudding cool for 20-30 minutes.
5. In six half-pint Mason jars, layer pudding, vanilla wafers, banana slices, pudding, vanilla wafers, banana slices, pudding and then add an optional layer of freshly whipped cream on top. Refrigerate for at least three hours, and then enjoy within 24 hours for best taste.