3/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
3 eggs, separated
1 tsp. vanilla
6 bananas
Vanilla wafers

Combine 1/2 cup sugar, flour, and salt in top of double boiler; stir in milk. Cook over boiling water, stirring constantly, until thickened. Cook, uncovered, 15 minutes more, stirring occasionally. Beat egg yolks; gradually stir in hot mixture. Return to double boiler; cook 5 minutes, stirring constantly. Remove from heat; add vanilla. Line bottom of casserole with vanilla wafers; top with a layer of sliced bananas. Pour a portion of custard over the bananas. Continue to layer wafers, bananas, and custard ending with custard on top. Beat egg whites stiff but not dry; gradually add remaining 1/4 cup sugar and beat until mixture forms stiff peaks. Pile on top of pudding in casserole. Bake in hot oven 425 degrees for 5 minutes, or until delicately browned. Serve warm or chilled. Serves 6-8.

VARIATIONS: Pineapple Pudding

Substitute #2 can of crushed pineapple, well drained, for the bananas.