3/4 c. granulated sugar
1/3 c. all-purpose flour
dash of salt
4 eggs, separated (at room temperature)
2 c. milk
1/2 tsp. vanilla extract
35 to 45 Nilla wafers
5 to 6 medium size fully ripe bananas, sliced

Reserve 1 banana and 10 to 12 Nilla wafers for garnish.

Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly, until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread small amount on bottom of 1 1/2-quart casserole. Cover with layer of Nilla wafers. Top with layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff but not dry. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.

Bake at 425°F for 5 minutes or until delicately browned. Cool slightly or chill. Just before serving, garnish with banana slices, then Nilla wafers upright around edge of dish.