Old fashioned southern banana pudding with meringue topping
Pre-heat oven to 350 degrees
Separate egg yolks and whites. Set aside the whites for the meringue.
Add the milk to a sauce pan and heat over medium until it simmers, stirring constantly.
In a second saucepan, combine egg yolks and 1 cup of sugar over medium heat, stirring frequently until the sugar has dissolved. Stir in the flour to thicken the mixture.
Add the milk to the egg mixture. Stir to combine. Continue heating on medium until the mixture boils, stirring frequently.
Add vanilla extract and stir. Remove from heat and set aside.
Spray a 9x13" baking dish with cooking spray.
Slice bananas into 1/4" pieces.
Add a layer of Vanilla Wafers to the bottom of the pan.
Top with one half of custard mixture.
Add a layer of banana slices.
Repeat the three layers.
Add the egg whites to a mixing bowl and beat on high until soft peaks form. Add one half of the sugar, continue beating. Add the remainder of the sugar and continue beating until stiff peaks form.
Add the meringue to the top of the layers in the baking dish.
Line the edges of the dish with more wafers.
Bake for 15 minutes.
Set oven to broil and broil for 1 minute to lightly brown the meringue.
Remove from oven. Serve warm or allow the pan to cool, cover with foil and refrigerate until ready to serve.