Preheat oven to 375°F.
Line the bottom of a 9 x 9 baking dish with a layer of vanilla wafers.
Eat a few on the way as there are more in the box than recipe will use.
Cut bananas into thickish rounds Cover immediately with plastic
or they will oxidize and grow dark.
Combine sugar, flour and salt in a bowl, and stir well to mix. Be sure flour isn't lumpy. A fork will break up lumps. Set aside.
In a heavy saucepan, Beat the egg yolks well. Do this in the saucepan (heavy-bottomed, please) that you will use. Over medium heat, add the flour mixture
alternately with the milk and vanilla, stirring constantly.
to a very gentle boil. When mixture starts to thicken, add butter, stirring constantly. Continue cooking, stirring all the while, until mixture begins to resemble pudding.
Remove from heat and set aside..
Place a layer of banana slices in the baking dish on top of the vanilla wafers.
Pour 1/2 the pudding over the banana layer. Make another layer of wafer/bananas and pour on the other half of the pudding.
Beat the egg whites with an electric mixer set on high speed until they stiffen slightly into soft peaks. Do not overbeat. Add cream of tartar.
Continuing to beat, gradually add sugar, a tablespoon at a time. Continue beating. The mixture should now form into stiff
peaks . Fold in vanilla , and spread the meringue on top of pudding.
Bake in a preheated 375°F oven until meringue browns, about 12 to 15 minutes.
Contributor: Geraldine H. Sable