How to Make This Classic Dessert
Step 1: Prep and Preheat
Begin by preheating your oven to 375°F (190°C). Lightly butter a 9×9-inch (or similar 2-quart) baking dish. Create your first layer by lining the bottom of the dish with a single layer of vanilla wafers.
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Step 2: Make the Dry Mix
In a small bowl, thoroughly whisk together the sugar, flour, and salt. This ensures your custard will thicken smoothly and evenly without any lumps.
Step 3: Cook the Custard to Perfection
In a medium, heavy-bottomed saucepan, whisk the 4 egg yolks until smooth.
Gradually whisk in the dry ingredient mixture, alternating with the milk and vanilla extract. Keep whisking until everything is perfectly combined.
Place the saucepan over medium heat. Cook, stirring constantly and scraping the bottom and corners of the pan with a spatula, until the mixture thickens into a lush, pudding-like consistency. This should take about 10-15 minutes.
Remove from heat and stir in the tablespoon of butter until it has melted and the custard is silky smooth.
Step 4: Build the Layers
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Now for the fun part! Over the initial layer of wafers in your prepared dish:
Arrange a layer of sliced bananas.
Carefully pour half of the warm custard over the bananas, spreading it evenly to the edges.
Add another layer of vanilla wafers, followed by the remaining bananas, and finally, the rest of the custard.
Step 5: Whip the Meringue
In the impeccably clean bowl of a stand mixer (or using a hand mixer), beat the room-temperature egg whites on high speed until they become frothy.
Add the cream of tartar and continue beating until soft peaks form.
With the mixer still running, gradually add the sugar, one tablespoon at a time. Beat until stiff, glossy peaks form that hold their shape.
Gently fold in the ½ teaspoon of vanilla extract.
Step 6: Top and Bake
Pile the fluffy meringue onto the pudding and spread it all the way to the edges of the dish, sealing it completely. This prevents the meringue from shrinking as it bakes. Bake for 12-15 minutes, or until the meringue is beautifully golden brown.
Step 7: Serve Your Masterpiece
Allow the pudding to cool on a wire rack for at least 30 minutes. It is absolutely divine served slightly warm, when the custard is still luxuriously soft and the bananas are tender. For a firmer, cooler treat, cover and refrigerate for a few hours before serving.
