Preheat your oven to 350°F (175°C).
In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble.
Lightly beat the egg yolks in a small bowl. Gradually whisk in about 1 cup of the hot milk mixture to temper the yolks. Then, return the yolk mixture to the saucepan.
Cook for an additional 2 minutes, stirring constantly, until the custard is thickened and smooth.
Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is well combined.
Fold in 1 cup of the shredded coconut into the custard.
In a 9×9 inch baking dish, layer the bottom with vanilla wafers, followed by a layer of banana slices.
Pour half of the custard mixture over the banana and wafers.
Repeat the layers, finishing with a layer of custard on top.
Sprinkle the remaining 1 cup of shredded coconut evenly over the top.
Bake in the preheated oven for about 15 minutes, or until the top is golden brown.
Let the pudding cool slightly before serving, or refrigerate for a few hours for a chilled version.
Variations & Tips
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For a nutty twist, consider adding a layer of chopped pecans or walnuts between the layers. If you have picky eaters who aren’t fans of coconut, you can omit the shredded coconut and still have a delicious banana pudding. For a lighter version, swap whole milk with 2% milk or almond milk. To add a touch of chocolate, sprinkle mini chocolate chips between the layers. If you prefer a more tropical flair, consider adding a layer of crushed pineapple.
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