Combine:

1 c. sugar
4 tbsp. cornstarch
4 tbsp. flour
1/4-1/2 tsp. salt

Stir in 4 cups milk. Microwave on high 7-10 minutes, stirring every 3 minutes until mixture is smooth and thickened.

Separate 4 eggs (reserve egg whites for meringue). Beat egg yolks. Add a small amount of the hot mixture to egg yolks, beating constantly, then return egg yolks to hot mixture. Microwave on medium 3-7 minutes until smooth and thickened. Stir at 1 minute intervals. Add 2 tablespoons butter. Cool then add 1-2 teaspoons vanilla according to taste. Slice 5-6 bananas. Reserve 30-35 vanilla wafers.

Use a 3 quart oblong casserole dish suitable for oven. Cover the bottom and sides with a layer of wafers. Place half of custard then half of bananas on top of wafers. Repeat wafers, custard, then bananas. Top with meringue and bake 5 minutes at 425 degrees.

MERINGUE:

Beat 4 egg whites. Add 3 tablespoons sugar. Pinch of cream of tartar and pinch of salt. Beat until stiff then add 1 teaspoon vanilla.