Ingredients:

4 large bananas slightly under ripe*

Pudding:

¾ cup sugar

4 large egg yolks

3 tablespoons cornstarch

3 cups half and half

¼ teaspoon salt

1 ½ tablespoons unsalted butter

1 ½ teaspoons vanilla extract

2 tablespoons lemon juice

1 12-ounce box vanilla wafers

Whipped Cream:

1 cup heavy cream, chilled

1 tablespoon sugar

½ teaspoon vanilla extract

Preparation:

1. To roast bananas: Adjust oven rack to upper-middle position and heat oven to 325F. Place 2 unpeeled bananas on baking sheet and bake until skins are completely black, about 20 minutes. Let cool 5 minutes.
2. For Pudding: Whisk together ½ cup sugar, egg yolks and cornstarch in medium bowl until smooth. Bring half and half, remaining sugar and salt to simmer over medium heat in large saucepan. Whisk ¼ cup simmering half and half mixture into egg yolk mixture. Slowly whisk tempered yolk mixture back into saucepan. Cook, whisking constantly, until mixture is thick, about 2 minutes. Remove from heat and stir in butter and vanilla.
3. Transfer pudding to food processor. Add warm, peeled, roasted bananas and 1 tablespoon lemon juice. Process until smooth. Scrape into large bowl and place plastic wrap directly on surface of pudding. Refrigerate until slightly cool, about 45 minutes.
4. To assemble, cut remaining bananas into ¼-inch slices and toss in bowl with remaining lemon juice. Spoon a quarter of pudding evenly into 4 jars (8- or 10-ounce) and top with layer of cookies, layer of sliced bananas and another layer of cookies. Repeat twice, ending with pudding. Top jars with lids and refrigerate until wafers have softened, at least 8 hours or up to 2 days.
5. For Whipped Cream: Beat cream, sugar and vanilla until stiff peaks form, about 2 minutes. Top banana puddings with whipped cream. Refrigerate. Makes 4.