Banana pudding

Southern Banana Pudding Recipe
Total Time 30 minutes Prep Time 10 minutes Cook Time 20 minutes
This banana pudding recipe makes a classic, Southern dessert. An heirloom family recipe, this homemade banana pudding is an essential part of so many holidays and celebrations!
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4 tablespoons all-purpose flour
1 1/2 cups sugar
pinch salt
3 large eggs separated (you’ll need whites later for meringue)
3 cups milk
1 teaspoon vanilla extract
1 box vanilla wafers approximately 45 wafers
5-6 bananas
3 egg whites reserved from above
1/8 teaspoon cream of tartar
1/4 cup sugar
1 teaspoon vanilla extract

Preheat oven to 325º F.
Combine flour, sugar and salt in a large, heavy saucepan.
Lightly beat egg yolks and combine with milk in a large bowl or measuring cup. Pour the egg and milk mixture into dry ingredients in heavy saucepan. Cook over low to medium heat, stirring constantly, until ingredients are thickened and smooth. Remove saucepan from heat and stir in vanilla.
To layer your banana pudding, begin by placing vanilla wafers on the bottom of a 13×9 baking dish, glass bowl, or another 3-quart container.
Slice bananas and place on top of wafers.
Pour one-third of custard over wafers and bananas.
Repeat layering process two more times until all wafers, bananas, and custard have been used. Ending with a final layer of wafers for decorative purposes.
For the Meringue:
Whip egg whites with an electric mixer set at high speed.
Allow egg whites to foam, add cream of tartar and then gradually add sugar one tablespoon at a time.
Continue whipping until sugar is well-dissolved.
Add vanilla once stiff peaks have formed and whip until well-combined.
Spread meringue over banana pudding, making sure to spread to the edges of the dish.
Bake for about 25 minutes until lightly the meringue is lightly browned.

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