I try to NEVER make this stuff, only because i know my weakness and the whole tray will be gone within minutes, maybe an hour....
So when i have to bring dessert somewhere, banana pudding is always a choice if i have ripe bananas around; and i did this time; and I'm bringing dessert to my FIL's.
Recipe is a classic, haven't changed a thing....'cause i believe when something is that good, it shouldn't be messed with.... even though a little frangelico liqueur added to the custard sounds really good...
3/4 cup sugar, divided
1/3 cup all-purpose flour
3 eggs, separated
2 cups milk
1 teaspoon vanilla extract
65 small vanilla wafers
4 ripe bananas, sliced
crunchy banana chips and 2 crumbled vanilla wafer cookies for garnish
Mix together flour, salt and 1/2 cup sugar in a double boiler or on a stainless or heat safe glass bowl big enough to fit on top of a saucepan filled with water halfway thru (make sure water doesn't touch bottom of stainless bowl). Mix in 3 egg yolks and milk. Cook over medium heat, stirring constantly for about 10 - 12 minutes or until thickened. Remove from heat and stir in the vanilla.
Preheat oven to 350F.
Pour half of custard on the bottom of a 1 1/2 quart oven safe casserole dish. Cover with a layer of vanilla wafers and a layer of sliced bananas. Pour 1/4 of the custard over bananas and layer more wafers and bananas. Pour the leftover 1/4 custard over bananas.
Beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and beat until stiff but not dry. Spread egg whites on top of custard and even it out with a spatula, sealing well to edges.
Bake in preheated oven for 15 minutes, turning half way thru for even browning. Cool down for 15 minutes and garnish with banana chips and crumbled vanilla wafers. Refrigerate or serve at room temperature.