3/4 c. sugar
1/3 c. flour
Dash of salt
4 eggs, separated at room temperature
2 c. milk
1/2 tsp. vanilla extract
35 to 45 vanilla wafers
5 to 6 medium fully ripe bananas, sliced
Reserve 1 banana and 10 to 12 wafers for garnish

Combine 1/2 cup sugar 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. Reduce heat and 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 sliced bananas. Top with layer of sliced bananas.

Pour 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each ending with custard. Beat egg whites until stiff but not dry; gradually add remaining 1/4 c. sugar and beat until peaks form. Spoon on top of pudding covering and sealing well to edges. Bake at 425 degrees for 5 minutes or until delicately brown. Cool slightly or chill. Before serving garnish with banana slices, wafers upright around the edge of dish.