Pudding:
1 c. Granulated Sugar
2 Tbsp. Cornstarch
2 3/4 c. Whole Milk
3 Egg Yolks, beaten
1 tsp. Vanilla
1/4 tsp. Banana Flavoring
1/4 c. Butter, softened
3 Bananas, sliced
1 pkg. Graham Crackers or Vanilla Wafer Cookies
2 c. Whipped Cream or Meringue, for topping

In top of a double boiler combine sugar and cornstarch.
Gradually add milk.
Stirring constantly, cook over medium heat until thickened.
Stir about 1/4 cup of hot mixture into beaten egg yolks.
Stir egg yolk-custard mixture into remaining pudding.
Cook an additional 2 minutes, stirring constantly.
Remove from burner, stir in butter and flavorings.
Pour into a bowl and lay a sheet of plastic wrap onto top of pudding.
Let cool.
In bottom of a 9″ baking dish place a layer of graham crackers or vanilla wafers.
Next place a layer of bananas on top of crackers.
Pour half of pudding over bananas.
Repeat steps.
May be topped with whipped cream or meringue.
If using meringue, spread meringue over top of pudding forming peaks with back of a spoon.
Bake in 400°F. oven for 8-10 minutes until golden brown.

Meringue:
3 Egg Whites
1/4 tsp. Cream of Tartar
1/3 c. Granulated Sugar
1/2 tsp. Vanilla

Use either a stainless steel or glass bowl for meringue.
Do not use a plastic bowl.
Place egg whites and cream of tartar into bowl.
Beat on medium high sped, gradually adding sugar.
Continue beating until meringue forms glossy, stiff peaks.
Fold in vanilla.