Excellent, even though I forgot the vanilla (doh!). I used corn starch as recommended in the notes above - 3 TBSP instead of 1/3 cup flour, as I agree that corn starch is better for puddings. I also used crushed vanilla wafers mixed with 6 TBSP melted butter baked for 5 min at 350°F (recommended by another reviewer). I didn't bake mine either, to avoid a rubbery layer. I will most definitely make this again, I can see that one would need to learn to gauge when to stop cooking the pudding mix. Mine could have been just a bit firmer, but it was firm enough that it did hold a pie shape (sort of sloughed a bit). Maybe baking it would have helped this. The bananas on the bottom added enough banana flavour that it wasn't apparent there wasn't any vanilla or banana flavouring in the actual pudding. I only ended up using about two bananas. I sliced enough to cover the bottom of the pie plate (before the pudding was added) and then served with a couple rounds on each slice.
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Excellent, even though I forgot the vanilla (doh!). I used corn starch as recommended in the...