I made homemade Banana Pudding for the first time a few nights ago. To say it was out of this world would be the biggest understatement of the year! My husband ate 3 servings before I had to hide the pan in the refrigerator. 
I used Nilla Wafers from my stockpile, fresh eggs from our backyard chickens and 4 ripe bananas I purchased last week. 
I was a little hesitant about making the custard portion of this recipe but it turned out great. 
I think the main thing when making this is to stay focused and to not rush yourself. The directions below are pretty self explanatory but I think a few extra photos always come in handy the first time you are try a new recipe. 
If you have never made homemade banana pudding before I want to encourage you to give this recipe a try. It was a little time consuming but it was time well spent and I will definitely be making it again. Recipe Credit Ingredients 3/4 cup plus 1 tablespoon sugar 1/3 cup cornstarch Pinch of salt 3 cups milk 8 eggs , separated 3 tablespoons butter 1 tablespoon pure vanilla extract 3 cups vanilla wafers 4 ripe bananas , thinly sliced 1/2 teaspoon cream of tartar Directions Preheat oven to 350°F. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove from heat. In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended. Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard. In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks. Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.
Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes
