1/4 c. butter
1-1/2 c. firmly packed brown sugar
2 tbsp. all-purpose flour
Dash of salt
1 (13 oz.) can of evaporated milk
3/4 c. water
3 eggs, separated
1 tsp. vanilla extract
vanilla wafers
3-4 bananas
2 tbsp. white sugar

Melt butter in top of double boiler. Stir in brown sugar, flour and salt. Gradually stir in milk and water; Cook until thickened, stirring constantly (about 15-20 minutes). Beat egg yolks until thick and lemon colored. Stir some of hot mixture into yolks; add remaining hot mixture stirring constantly. Cook 2 minutes longer or until thickened. Remove from heat and stir in vanilla. Cool. Lightly grease 1-3/4 quart casserole; line bottom and sides with vanilla wafers. Slice bananas to cover wafers. Repeat layers. Pour pudding mixture over this. Beat egg whites until soft peaks form. Gradually add 2 tablespoons sugar. Beat until stiff. Cover pudding with egg whites and place in a 425°F oven for 5 minutes or until delicately brown.