Ingredients:
4 bananas
Pudding:
3/4 cup sugar
4 tablespoons flour
1/8 teaspoon salt
1 whole egg
3 cups milk
Save the whites of four eggs for meringue.
1 teaspoon vanilla
Crust:
1 package vanilla wafers
Meringue:
4 egg whites
1/4 cup sugar
Instructions:
Preheat the oven to 400°F (200°C) and grease a 13″ x 9″ casserole dish.
Pudding:
In a saucepan, combine the sugar, flour, salt, whole egg, and milk. Mix well.
Add the egg yolks and mix well.
Cook over medium-low heat, stirring frequently, until the sauce thickens. This usually takes about 10-15 minutes.
After the mixture thickens, turn off the heat and mix in the vanilla.
Crust:
Line the bottom and sides of the casserole dish with vanilla wafers.
Slice two bananas over the vanilla wafers just before the pudding is done, to prevent browning.
Drizzle half of the pudding onto the bananas and wafers.
Slice two more bananas over the pudding.
Pour the remaining pudding over the bananas.
Meringue:
In a large bowl, beat the egg whites until stiff peaks form.
Gradually add the sugar and continue mixing until blended.
Spread the meringue over the pudding mixture.
Bake for 8-10 minutes, or until the meringue is golden brown.
Let the pudding cool in the refrigerator for at least an hour before serving.
The banana pudding may be eaten straight from the oven, but it will get even thicker in the fridge.
Enjoy your delicious banana pudding!