Homemade Banana Pudding

Today, I enjoyed baking. With a 17 month old, this doesn't happen very often, but today, it did. I made homemade banana pudding. I used to have more time to bake, so this was nice. I browned my meringue a little too dark, but still very pretty. I have posted a picture above. If any of you want the recipe, let me know. I don't mind sharing.

Okay.. someone has already asked for it, so just let me post the recipe...let me know how yours turns out!

Ingredients:
1/3 cup all-purpose flour
Dash of salt
2.5 cups milk
1 (14oz) can of sweetened condensed milk
2 egg yolks
2 tsp. vanilla extract
3 cups sliced ripe banana
45 vanilla wafers
4 egg whites
1/4 cup sugar

COMBINE: flour and salt in a medium saucepan. Gradually stir in (both) milks and yolks, and cook over medium heat, stirring constantly, 8 minutes or until thickened. Remove from heat; stir in vanilla. *I had to heat mine longer till it formed a thick pudding mixture

ARRANGE: 1 cup banana slices in bottom of 2 quart baking dish. Spoon one-third pudding mixture over bananas; top with 15 vanilla wafers. Repeat layers twice, ending with pudding; arrange remaining 15 wafers around inside edge of dish. Gently push wafers into pudding.

BEAT: egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). Spread meringue over pudding, sealing to edge of dish.
*I get excited about this part because I get to use the fancy KitchenAid Professional 600 mixer that Dover got me...thanks honey! Also, if you can fluff the meringue to form peaks before you put it into the oven, it will be prettier once golden.

BAKE: at 325degrees for 25 minutes or until golden. Let cool at least 30 minutes.

*If you are careful, you can split this into two smaller dishes..but you have to be scarce with the pudding mixture and bananas to stretch it. (or make more) Enjoy!