Another submission for  faccc

This is a Lower Fat version of a classic recipe

about one third the calories, an one tenth the fat of regular banana pudding

I got this recipe from Cooking light magazine

5 ripe unpeeled banana's
2 cups 2% milk
2/3 cups sugar, divided
2 tablespoon cornstarch
1/4 teaspoon salt
2 eggs
1 tablespoon butter
2 teaspoons vanilla extract
1 (12 ounce) container low fat whipped topping
about 45 vanilla wafers

1. preheat oven to 350
2. place banana on cookie sheet lined with parchment paper, bake for 20 minutes and remove 3 bananas. let cool completely, peel and slice 1/2 inch slices. Bake the remaining 2 bananas for an additional 20 minutes. peel and mash with fork till smooth.
3. combine milk and 1/3 cup sugar in saucepan over medium-high heat. bring to simmer (do not boil)
4. combine remaining sugar, cornstarch, salt, and eggs in a medium bowl. Stir well with a whisk. gradually add hot milk mixture to sugar mixture, stirring constantly with whisk. Return milk mixture to pan. cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. add mashed bananas, butter, and vanilla, stirring till the butter melts.
5. place pan in large ice filled bowl, for fifteen minutes or until mixture is room temp, stirring occasionally. Fold half of whipped topping into pudding.
6. spread one cup custard evenly over bottom of 11xy inch baking dish. layer 20 vanilla wafers and half the banana slices. Spoon half the custard over the bananas. Repeat with 20 wafers and remaining banana slices, and top with last of the custard. spread the last of the whipped topping over the top. Crush 5 wafers and sprinkle over top.
7. Refrigerate for1 hour