In a 3-quart baking dish or oven proof bowl, layer 1/3 of the vanilla wafers.
Slice 2 bananas and layer them over the vanilla wafers.
Pour 1/3 of the pudding over bananas.
Repeat this process twice more.
Make meringue and spread over pudding. Be sure to spread meringue to edge of bowl to seal the edges.
Bake preheated oven at 325° until meringue is golden brown.
Keep banana pudding refrigerated.

MERINGUE

Use the 3 egg whites which were left from making the pudding. Place in a large mixing bowl.
Use the whisk attachment and whisk until foamy. Continue whisking and gradually add the sugar and vanilla.
Whisk until stiff peaks form.

Be sure to use cold milk. Cornstarch will not thicken if dissolved in a warm liquid.
Be sure to use room temperature eggs.
The pudding should come to a boil for one minute. It will be thick. If you drizzle a spoonful over the pudding in the pan, it will leave a “snail trail.”
Egg whites should be at room temperature to create the most volume.
To make individual servings in mason jars, use 10, eight-ounce jars. Follow same directions for layering pudding and wafers as above. I like to use a kitchen blow torch to brown the meringue when using the mason jars.
If you prefer a whipped cream topping, use one pint of heavy cream, add ¼ cup of powdered sugar, and 1 tsp of vanilla extract to a large mixing bowl. Beat until stiff peaks form. Top pudding with whipped cream.