Nana's Banana Pudding

This picture so doesn't do this dish justice!  My Nana made this recipe famous, and once you taste it you will never want cafeteria style banana pudding again.  Ugh!  I made this for Grant the first time I ever cooked for him.  It was before we were married, at my parent's house, and before tasting it he asked if we needed to refrigerate it for a little while first.  No way!  This kind of banana pudding is best warm.  If you have leftovers in the refrigerator you can always warm it up before eating.  Or, if you're like my husband and didn't grow up eating warm banana pudding, you can eat it cold.  But I wouldn't recommend it. :)

Ingredients:
1 cup sugar
4 Tbsp flour
1 1/2 cup can evaporated milk
2 eggs
1 tsp vanilla
4 ripe bananas
box of vanilla wafers

Directions:
1.  Combine sugar and flour in pot.
2.  In separate bowl, mix milk and eggs (yellow only!) well.  Pour into sugar mixture.
3.  Add vanilla and cook on stovetop approx. 10 minutes on med/low heat stirring VERY often.
4.  Layer wafers and sliced bananas in 8x8 dish.  Start with bananas and end with bananas.  Probably won't take the whole box of wafers.
5.  When the pudding on stovetop is medium thick, pour over the layers of bananas and wafers.
6.  Make meringue topping with egg whites.  Beat for a while, spread on top, and place in oven to slightly brown.
7.  Cover immediately to keep moist.

*It's just personal preference how thick you like the pudding.  I like it to run between the layers and get all the wafers moist.