Layered Banana Pudding

In a medium saucepan, combine 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 heat. Gradually stir about 1 cup hot mixture into egg yolks. Return all to saucepan. Bring to a gentle boil, cook and stir for 2 minutes. Remove from heat, stir in butter and vanilla. Cool to room temperature, stirring occasionally. Fold in the whipped cream. Layer one 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 if desired. Cover and chill at least 1 hour before serving.