2/3 c. sugar
3 tbsp. + 2 tsp. all purpose flour
Dash of salt
1 (14 oz.) can sweetened condensed milk
2 1/2 c. milk
4 eggs, separated
2 tsp. vanilla extract
1 (12 oz.) pkg. vanilla wafers
6 lg. bananas
1/4 c. + 2 tbsp. sugar
1/2 tsp. banana extract

Combine 2/3 cup sugar, flour and salt in a heavy saucepan. Combine milk and egg yolks; stir well. Add to dry ingredients. Cook over medium heat stirring constantly, until smooth and thickened. Remove pudding mixture from heat; stir in vanilla.

Arrange one-third of wafers in the bottom of a 3 quart baking dish. Slice 2 bananas and layer over wafers. Pour one third of pudding mixture over bananas. Repeat layers twice, arranging remaining wafers around outside edge of dish.

Beat egg whites (at room temperature) at high speed of an electric mixer until soft peaks form. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoons at a time, beating until stiff peaks form. Fold in banana extract. Spread meringue over pudding, sealing to edge of dish. Bake 425 degrees for 6 to 8 minutes or until meringue is golden brown.

Makes 8 to 10 servings.