I have known several people in my life that have claimed banana pudding as their favorite dessert. I was scrolling though a friend's old copies of Southern Living magazine, and I found this recipe in an issue from 1988. I have probably made this 100 times, and it is always wonderful. I love it when it is served warm, but preferably not after a rich meal. You will find this dessert to be rich enough on its own. As always, I would love to hear from you if you make this. Enjoy!
2/3 cup sugar
3 tbsp cornstarch
1/4 cup water
2 eggs, separated (whites at room temp)
1 1/2 cups milk
1 tsp vanilla extract
18-24 vanilla wafers
2 medium ripe bananas, sliced
1/8 tsp cream of tartar
Method: Combine 2/3 c of sugar and cornstarch in a heavy sauce pan; mix well. Stir in water; mix well. Beat egg yolks, add milk mixing well. Cook over medium heat stirring constantly until mixture boils. Boil 1 minute, stirring constantly until thickened. Remove from heat; stir in vanilla. Cool slightly. Arrange 1/2 of vanilla wafers in bottom of 1 1/2 quart baking dish. Spread with half of pudding, top with banana slices. Arrange remaining wafers on outside of dish, spread with remaining pudding.
Combine egg whites ( at room temp) with cream of tartar; beat at high speed with electric mixer until foamy. Gradually add 2 tbs of sugar beating until stiff peaks form. Spread over pudding sealing to edge of the dish.
Bake at 400 degrees for 8-10 minutes or until golden brown. Serve warm or at room temperature. (I prefer it warm.) Enjoy!