My great-aunt Iva always brought this dish to the family dinners at Grandma's farm. Whenever I spotted her "Banana Salad," as she called it, I forgot all about cakes and pies. This was IT--the best banana pudding in the world! Her secret? She did NOT use vanilla wafers like everyone else did. It was a simple banana pudding with crushed peanuts on top. The combination of those two flavors was heavenly!
1In a medium saucepan, combine the brown sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat unti thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
2Remove from the heat. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, butter and vanilla. Cool for 15 minutes, stirring occasionally.
3Slice and stir in one or two of the bananas and then transfer into dessert dishes. Refrigerate if desired. Just before serving, top wih banana slices and peanuts.