3/4 c. granulated sugar
1/3 c. all-purpose flour
Dash of salt
4 eggs, separated at room temperature
2 c. milk
1/2 tsp. vanilla extract
35 to 45 Nilla wafers
5 to 6 med. sized fully ripe bananas, sliced
Reserve 1 banana & 10 to 12 Nilla wafers for garnish

Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thickened to make custard. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat, add vanilla. Spread small amounts on bottom of 1 1/2 quart casserole; cover with layer of Nilla wafers.

Top with layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers each ending with custard. Beat egg whites until stiff, gradually adding 1/4 cup sugar until peaks. Put on top of pudding. Bake at 425 degrees until brown.