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Southern Banana Pudding

Created by Lynn (diner524) on February 15, 2016

1 tablespoon butter
2 teaspoons vanilla extract
180 grams vanilla wafers (48 wafers)
4 (2 1/2 pounds) bananas (large bananas, unpeeled, about 6 cups when thinly sliced)

Step 1: Preheat oven to 325 degrees. Whisk together 3/4 cup sugar, flour and salt in a large heavy saucepan. Gradually whisk in milk. Whisk in egg yolks. Cook over medium heat, stirring constantly with a heatproof spatula, 8-10 minutes or until pudding starts to thicken and just begins to bubble around the edges. Remove from heat and stir in butter and vanilla.
Step 2: Arrange 1/3 of the vanilla wafers, evenly among 6 (6 oz.) custard cups, in the bottom. Then add 1/3 of the banana slices evenly(in the 6 custard cups) over the wafers. Pour 1/3 of the warm pudding, evenly in the 6 dishes, over the bananas. Repeat the layers 2 more times.
Step 3: Beat room temperature egg whites in a large bowl on medium speed with an electric mixer until foamy. Increase speed to high and add the remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until mixture is glossy and stiff peaks form, 2 to 4 minutes. Spread meringue over warm pudding, spreading and sealing to the edge of the dish.
Step 4: Bake at 325 degrees for 15-20 minutes or until meringue is golden. Cool on a wire rack 30 minutes. Serve slightly warm or cool completely and refrigerate until chilled.