Sharon's Homemade from SCRATCH Banana Pudding...

This is melt in your mouth like your grandma used to make banana pudding! Yummy!

Melt 1/2 cup butter in saucepan. (medium/high heat)

Add 1 cup of flour gradually while whisking.

The mixture will get very thick.

Begin adding milk (about 1/2 cup) until desired pudding like consistency.

Add 2 egg yolks.........save the whites...you'll need them in a minute! Make sure NONE of the yolks is in the whites.

Whisk together until you have pudding thickness, then add 1 capfull of vanilla extract.

*You can add milk or flour as needed when making this. Every time, it seems the amount used changes because of the way it cooks, but if you need it thicker, add more flour, thinner...add more milk as needed. Make sure it is not too thin when finished. It should be the consistency of jell-0 pudding.

Cut 4 bananas into slices in a baking dish. I use a round 9 inch cake pan with tall sides. Add in about 1/2 box of nilla wafers. I made the one pictured with full size wafers, but I love to use the miniature ones when I can find them! Stir together wafers and bananas and then pour pudding mixture on top. I like to stir this all up a bit to make sure every banana and wafer is surrounded by pudding.

Now to make the meringe topping...

In large bowl, pour in 2 egg whites. Beat on medium speed with hand mixer until peaks form. Be patient.....this takes several minutes. Mixture will be SOLID white and really fluffy. Gradually begin to add 1/4 c. sugar to egg white mixture. Continue beating on medium-high with mixer until you have solid peaks forming. (By pulling a spoon or beaters out of mixture, it will make little points....these are peaks....see photo!) Garnish top with extra wafers.

Once you have finished the meringue topping, scoop onto top of finished banana pudding. Bake until peaks get golden on the edges at 350 for about 20 minutes.

Enjoy!