I remember Nanny making this fast and easy pudding for us just like it was yesterday. It's a Southern staple in a Texas household and a must for any type of family gathering in the South. This recipe is so simple and easy you can't go wrong! Nanny's Tip: Make it in a cast iron skillet!
Combine sugar & flour in skillet on medium high heat. Mix egg yolks and milk in bowl and beat well. Add egg mixture to the flour & sugar in pan and stir well constantly until mixture thickens and begins to boil.
Remove pudding from the heat and add bananas. Mix together well. Line a glass dish large enough to hold the pudding mixture with 'Nilla wafers and pour pudding over the top of wafers (usually a 9 x 9 x 13" baking dish works well).
Layer meringue topping over the pudding and smooth over the top of the pudding to each edge. My recipe for meringue topping is listed below.
Place the dish under the oven broiler just until the meringue browns nicely.
Chill in the refrigerator for about an hour before serving...if you have the patience!
Meringue Topping: I use two large bowls for making my meringue, the bottom bowl I fill with about 3” of ice water, then I place the other bowl on top of the other to keep my egg whites chilled while I'm mixing them (metal or glass bowls work best for meringues). Place the egg whites in the bowl and mix on medium gradually adding up to 1 tbs of sugar (more or less according to your sweet tooth), until the eggs begin to form thick peaks. Keep adding sugar to taste and mixing until you have a thick meringue.