3/4 c. granulated sugar
1/3 c. all-purpose flour
Dash salt
4 eggs separated at room temp.
2 c. milk
1 tsp. vanilla extract
Vanilla wafers
5 to 6 bananas, med. size, fully ripe

Reserve 1 banana and vanilla wafers for garnish.

Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 eggs and milk. Blend well. Cook uncovered over boiling water stirring constantly until thickened. Reduce heat. 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 vanilla wafers, top with layer of sliced bananas. Pour about 1/3 custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each ending with custard.

Beat egg whites until stiff peaks form (not dry). Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding spreading to cover surface and edges. Bake at 425 degrees F. for 5 minutes or until brown. Chill. Garnish with banana slices and wafers upright around edge of dish.