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

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 a 1 1/2 quart 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 preheated hot oven (425 degrees) 5 minutes, or until delicately browned. Serve warm or chilled. Makes 6 (2/3 cup) servings.