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- 1/4 cup (60 ml) butter or margarine
- 1-1/2 cups (350 ml) firmly packed brown sugar
- 2 tbsp (30 ml). all-purpose flour
- Dash of salt
- 1 13 oz (364 grm). can evaporated milk
- 3/4 cup (175 ml) water
- 3 eggs, separated
- 1 tsp (5 ml). vanilla extract
- vanilla wafers
- 3 to 4 bananas
- 2 tbsp (30 ml). sugar
- Melt butter in top of a double boiler; stir in brown sugar, flour, and salt.
- Gradually stir in milk and water; cook until thickened, stirring constantly (about 15 to 20 minutes).
- Beat egg yolks until thick and lemon colored.
- Stir some of the hot mixture into yolks; add to remaining hot mixture, stirring constantly.
- Cook 2 minutes longer or until thickened.
- Remove from heat and stir in vanilla.
- Line bottom and sides of a lightly greased 1-3/4 quarts (1650 ml) casserole with vanilla wafers.
- Slice enough bananas to cover bottom layer; top with half of pudding.
- Layer with vanilla wafers, remaining banana slices, and remaining pudding.
- Beat egg whites (at room temperature) until soft peaks form.
- Gradually add 2 tblsp. sugar, and continue beating until stiff peaks form.
- Spread over pudding.
- Bake at 350 deg. for 10 minutes or until top is brown.
- Source: Southern Living, January 1980
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