Ingredients:

  • 3 cups whole milk
  • 1 cup granulated sugar
  • 3 tbsp cornstarch
  • 1/4 cup all-purpose flour
  • 4 tbsp unsalted butter, cubed
  • 2 tsp pure vanilla extract
  • 3 large egg yolks, beaten
  • 5 to 6 medium ripe bananas, sliced into rounds
  • 1 box (11 oz) Nilla Wafers
  • 4 large egg whites, room temperature
  • 1/4 tsp cream of tartar
  • 1/2 cup superfine sugar

Instructions:

  1. In a saucepan, whisk together the granulated sugar, cornstarch, and flour until no lumps remain.
  2. Gradually whisk in the whole milk over medium heat. Stir constantly until the mixture thickens and begins to bubble gently.
  3. Remove from heat. Slowly whisk in the beaten egg yolks and butter, stirring until the butter is fully melted and the custard is glossy.
  4. Stir in the vanilla extract. Cover with plastic wrap pressing directly onto the surface to prevent a skin from forming.
  5. Scatter a single layer of Nilla Wafers across the bottom of a 2-quart baking dish.
  6. Arrange sliced bananas over the cookies.
  7. Pour half of the warm custard over the bananas, smoothing it with a spatula.
  8. Add another layer of wafers, followed by more bananas, and top with the remaining custard. Tap the dish firmly against the counter to remove air pockets.
  9. In a clean glass bowl, beat egg whites and cream of tartar on medium speed until foamy.
  10. Gradually add the superfine sugar one tablespoon at a time, increasing speed to high. Beat until stiff, glossy peaks form.
  11. Spread the meringue over the custard, using the spatula to create decorative ridges and swirls.
  12. Bake in a preheated oven at 350°F (175°C) for 10 to 15 minutes, or until the meringue peaks are a deep golden brown.