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1
Preheat oven to 350degrees F.
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2
Line the bottom of a 9 x 9 inch baking dish with a layer of vanilla wafers.
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3
This recipe will not use the entire box, so you may snak, but don't get carried away.
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4
Peel the bananas and slice into 3/8 inch rounds; use a ruler (I'm kidding).
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5
Cover the banana slices with plastic wrap to keep them from darkening and quickly make yoiur pudding.
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6
Combine the sugar, flour and salt in a bowl, and stir well to mix.
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7
Mash out any flour lumps with the back of your spoon.
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8
Set aside.
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9
In a heavy saucepan, beat the egg yolks well (use fork or wisk but beat them well).
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10
Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly.
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11
Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir.
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12
Keep boiling and stirring until mixture reaches a nice pudding consistency.
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13
(If you're working with an electric cook top, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches).
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14
Remove from heat.
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15
Place a layer of banana slices in the baking dish on top of the vanilla wafers.
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16
Don't skimp, put one slice of banana per wafer, or closely edge to edge of the dish.
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17
Pour, spreading as necessary, half of the pudding over the banana layer.
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18
Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
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19
Beat the egg whites at high speed until they form soft peaks.
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20
Add the cream of tarter.
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21
At high speed, gradually add the sugar, a tablespoon at a time, and beat until siff peaks from.
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22
Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
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23
Bake in a preheated 375 degree oven until meringue browns, 12 to 15 minutes, depending upon your oven.
