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Categories:
sugar flour milk egg yolks butter vanilla vanilla wafers bananas egg whites vanilla cream of tartar sugar
Viewed: 66 - Published at: 8 years agoIngredients
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 cups 2% milk
- 2 large egg yolks, lightly beaten
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 36 vanilla wafers
- 3 medium ripe bananas, cut into 1/4-inch slices
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 3 tablespoons sugar
Method
- Preheat oven to 350°. In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
- Remove from heat. Stir a small amount of hot milk filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; gently stir in butter and vanilla.
- In an ungreased 8-in. square baking dish, layer a third of the vanilla wafers, bananas and filling. Repeat layers twice.
- For meringue, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of dish. Bake until meringue is golden, 12-15 minutes. Cool on a wire rack 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
