- 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.
- 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.