Banana Pudding with Meringue

I clearly love dessert. This is no secret given the number of dessert-oriented recipes I post. Banana pudding with meringue, warm from the oven, is hard to beat. I took this to a picnic last night, and even though my bananas were too ripe (making it a little overly sweet) only one scoop was left. This recipe is easy and delicious, but tastes rich enough that people think it's really difficult! I would just recommend ensuring your bananas still have a little bite to them.

I put this into a 9x13 pan last night, and that made for pretty thin servings. If placing the dessert in a 9x13 dish, I would recommend doubling the recipe, so the meringue is nice and thick!

Banana Pudding

Pudding

4 TBSP. melted butter (1/2 stick)
3 eggs, separated (reserve egg whites for meringue)
1 cup sugar
1 tsp. vanilla
2 heaping TBSP. flour
2 cups milk
1/2 box vanilla wafers
3 big bananas thinly sliced

Mix butter, egg yolks, sugar, vanilla, and flour. Whisk and stir, then slowly add milk while whisking. Microwave 5 minutes on high, stir thoroughly, the microwave an additional 3 - 4 minutes. Fold in bananas, and layer mixture into a 2 quart, oven-safe bowl or dish with 1/2 box vanilla wafers.

Meringue:
3 Egg whites
1 tsp. vanilla
1/4 cup sugar

Beat egg whites on highest speed until stiff. Add tsp. vanilla. Then add 1/4 cup sugar slowly while gently beating. It will take several minutes to whip egg whites until ready to spread.

Spread meringue on pudding and bake approximately 15 minutes at 350 degrees or until meringue peaks are golden brown.