This dessert is wonderful served warm. Just let it cool for a while after taking out of the oven. It won't store well as the bananas will blacken. Serve soon after baking and enjoy!
3 1/2 Tablespoons all-purpose flour
1 1/3 cups sugar
dash of salt
3 large eggs, separated
3 cups milk
1 teaspoon vanilla extract
1 (12 oz) package vanilla wafer
6 medium bananas
1/4 cup plus 2 Tablespoons sugar
1 teaspoon vanilla extract
Combine first 3 ingredients in a heavy saucepan. Beat egg yolks; combine egg yolks and milk, stirring well. Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in 1 teaspoon vanilla.
Layer one-third of wafer in a 3-quart baking dish. Slice 2 bananas, and layer over wafers. Pour one-third of custard over bananas. Repeat layers twice.
Beat egg whites at high speed with an electric mixer until foamy. Gradually add 1/4 cup plus 2 Tablespoons sugar, 1 Tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, and beat until blended.
Spread meringue over custard, sealing to edge of dish. Bake at 325 degrees for 25-30 minutes or until golden. Yield 8 servings.
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