Banana Pudding

Southern classic with layers of vanilla wafers, banana slices, and meringue

Ingredients

Ingredients

• 1 cup sugar (white is fine)
• 1/2 cup all purpose flour
• 1/2 tsp salt
• 2 cups milk (whole preferred)
• 1 tsp vanilla extract
• 1 tbsp butter
• 4 large egg yolks
• Box of vanilla wafers
• 4-5 ripe bananas
• 4 egg whites, at room temp
• 5 tbsp sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 375°F and line the bottom of a 9x9 in. baking pan with vanilla wafers
2. Peel and slice the bananas into 0.5 in. rounds. Cover banana slices with plastic wrap to keep from darkening and quickly make pudding
3. Combine sugar, flour and salt in a bowl and stir well. Mash out any lumps
4. In a heavy saucepan, beat egg yolks well. Make medium heat, slowly add flour, milk and vanilla mixture to the egg yolks, stirring constantly. Bring to a gentle boil and when it begins to thicken add the butter, continuing to stir. Keep boiling and stirring until the mixture reaches a nice pudding consistency (be careful to barely have enough heat to boil but not scorch the bottom)
5. Remove from heat
6. Place a layer of banana slices on top of vanilla wafers. Pour half the pudding over it. Put down another layer of vanilla wafers with another following layer of banana slices and cover with remaining pudding
7. Beat the egg whites at high speed (use electric stirrer) until they form soft peaks. Add cream of tartar. At high speed, gradually add the sugar, a tbsp at a time and beat until stiff peaks form. Fold the vanilla into the meringue and spread the meringue over the pudding, sealing it at the sides of the dish
8. Bake for 12-15 minutes until meringue browns