4 large eggs, separated
1 teaspoon vanilla extract
1 box vanilla wafers
5 ripe bananas, sliced
1/4 teaspoon cream of tartar
1/4 cup powdered sugar
Directions
Preheat your oven to 350°F (175°C).
In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk over medium heat until the mixture is smooth and thickened.
Beat the egg yolks in a separate bowl. Slowly add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them. Then, add the yolk mixture back into the saucepan, whisking continuously.
Cook for another 2 minutes, then remove from heat and stir in the vanilla extract.
In a 9×13-inch baking dish, layer the vanilla wafers, sliced bananas, and pudding mixture. Repeat the layers, ending with a layer of pudding.
In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
Spread the meringue over the pudding, sealing the edges.
Bake for 15-20 minutes, or until the meringue is golden brown.
Allow to cool slightly before serving.
Variations & Tips
For a richer flavor, try using evaporated milk instead of whole milk. You can also add a splash of bourbon to the pudding mixture for a grown-up twist. If you prefer a lighter version, substitute some of the sugar with honey or maple syrup. For a nutty crunch, sprinkle chopped pecans or walnuts between the layers.
