Old Fashioned Banana Pudding

If there's one more thing that Tanner and I have in common, it's that we like to eat! When I'm off from work I enjoy cooking, especially grilling outside, but with the weather this week as it is I'll have to settle for indoors. One of the things I love is banana pudding from scratch, and I use an old recipe that my mother used when I was young, so I though I would share it here and if there's anybody who might like to try it, then I hope you will enjoy it as much as I do. Anyway, enough talk, here are the ingredients.....

*4 eggs
*1 1/2 cups sugar
*4 to 6 tbsp flour
*2 cans evaporated milk
*2 tsp vanilla flavoring (after cooking)
*bananas (good and ripe)
*vanilla wafers or graham crackers, whichever you prefer

In a baking dish layer with vanilla wafers or graham crackers, whichever you prefer, then a layer of bananas, then another of wafers, etc.

Separate the egg yolks, putting the whites together in a seperate bowl for later making the meringue topping.
Put the egg yolks and sugar in a pot and moisten with a small amount of evaporated milk and stir in the flour. Then slowly add the remainder of the milk while stirring.
Cook over low heat, stirring constantly to keep from sticking until it starts to thicken; when desired thickness is reached remove from heat and add vanilla flavoring, stir, and pour over bananas and vanilla wafers (or graham crackers).
Add the meringue topping and place in a 3oo degree oven until golden brown.

Then you place in the refrigerator to get cold, but honestly, I always have a warm bowl too.
I hope that if you try this, it will turn out to be something you enjoy.

For the meringue topping: In a mixing bowl beat the egg whites you seperated earlier while adding 4 tbsp of sugar until stiff peaks form (this will take a few minutes) then spread over the top of the pudding before baking.