This is the traditional, old-fashioned, boiled custard version of banana pudding, made before whipped topping existed and before Paula Deen put condensed milk in banana puddings. It was one of my very favorite dishes my mother ever made, and I requested it often. —Kayb
Peel and slice bananas into 1/4 inch thick slices. Place in bowl and sprinkle with lemon juice to keep from turning dark.
Make custard. Cream together butter, 1 1/4 cup of sugar and flour in top of a double boiler. Beat together egg yolks and milk, and stir into sugar mixture. Cook over medium heat, stirring often, until custard thickens and coats the back of a spoon. Set aside off heat.
In a 9 x 13 baking dish, place a layer of vanilla wafers, followed by a layer of banana slices. Repeat layers until dish is almost full. Gently pour custard over layers to cover cookies and fruit.
Whip egg whites with cream of tartar to form soft peaks. Gently stir in sugar. Top pudding with egg whites.
Bake in preheated 325F oven for 20 minutes, until meringue is lightly browned. Serve warm, or refrigerate and serve later, chilled.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!