Southern Banana Pudding

Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

Crack the eggs into a medium bowl and beat them with a whisk or electric mixer until well combined. Add the 2 cans of evaporated milk and 1 cup sugar to the eggs, stirring until the sugar is fully dissolved.

Peel the bananas and slice them into thin rounds, about ¼ inch thick. Arrange half of the vanilla wafers in a single layer on the bottom of the prepared baking dish.

Layer half of the sliced bananas over the vanilla wafers, then pour half of the custard mixture over the bananas.

Arrange the remaining vanilla wafers in a layer over the custard, then add the remaining banana slices on top. Pour the remaining custard mixture evenly over all.

Bake in the preheated oven for 25 minutes, or until the custard is set and the top is lightly golden.

Remove the pudding from the oven and let it cool for a few minutes before serving. Serve warm or at room temperature.