- 2 cups sugar, divided
- 1/2 cup all-purpose flour
- dash of salt
- 4 large eggs separated
- 3 cups milk
- 1/4 cup 1/2 stick butter
- 2 teaspoons vanilla extract
- 1 (11-ounce) box vanilla wafers
- 4 bananas sliced
In a medium saucepan over medium-low heat, combine 1 1/2 cups sugar, flour, salt, egg yolks, and milk. Cook the custard, stirring very frequently to keep from scorching, 15 to 20 minutes or until thickened. Remove the pan from the heat, and add the butter and vanilla. Stir until the butter has melted completely. Allow the custard to cool.
Preheat the oven to 325°. Lightly spray a 2 1/2-quart baking dish with nonstick cooking spray. Line the bottom and sides of the dish with vanilla wafers. Slice two bananas on top of the cookies. Then add another layer of cookies, and then two more bananas. Pour the custard over the bananas and cookies.
Whip the egg whites with a hand mixer or in a stand mixer with a whisk attachment until they are frothy. Add the remaining 1/2 cup sugar to the whites. Continue beating until the whites form stiff peaks. Spread evenly over the banana pudding. Bake 12 to 15 minutes or until the tops of the meringue are toasted.