Real Banana Pudding

Preheat oven to 375F

In a casserole dish (mine is about 12″ square) cover the bottom with a layer of Nilla Wafers, then a layer of sliced bananas, then another layer of Nilla Wafers, and set aside.

Separate eggs and set whites aside. In a large pot wisk yolks and milk together. Slowly add dry ingredients and butter making sure it is well blended. It’s okay if butter is lumpy, that will go away once the heat is on. With that being said, whisk away over medium heat stirring constantly. At first it seems nothing is really happening, but once the mixture warms up it thickens very quickly!! At that point add the vanilla, mix the mixture and pour it over bananas and wafers that are standing by. If you like meringue (my husband and I are deadlocked in this decision, so sometimes we have pudding sans meringue!) whip the reserved whites into a frenzy, pour over pudding, and toss into oven until lightly browned. This is real Southern banana pudding, no boxes, no mixes, lotsa sugar, plenty of fat, and nothing else like it in these United States!