Layered Banana Pudding

1/3 cup flour
2/3 cup brown sugar
2 cups milk
2 egg yolks, beaten
2 tbsp. Margarine
1 tsp. Vanilla
1 cup heavy cream, whipped
4 to 6 firm bananas, sliced
chopped walnuts

In a medium saucepan, combine the flour and brown sugar; stir in milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Remove from the heat. Gradually stir about 1 cup hot mixture into egg yolks. Return all to the saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in margarine and vanilla. Cool to room temperature, stirring occasionally. Fold in the whipped cream. Layer a third of the pudding in a 2 quart glass bowl; top with half of the bananas. Repeat layers. Top with remaining pudding. Sprinkle with nuts. Cover and chill at least 1 hour before serving.