• ¾ cup sugar
• ⅓ cup flour
• Dash salt
• 3 eggs, separated
• 2 cups whole milk (you can substitute 2%, but not skim)
• ½ teaspoon vanilla
• Vanilla wafers
• About 5 bananas, sliced

In top of a double boiler, combine ½ cup sugar, flour and salt. Blend in three egg yolks and milk. Cook uncovered, stirring constantly for 10-15 minutes or until thickened. Remove from heat and stir in vanilla.

Preheat oven to 350 degrees. Spread a small amount of the custard over the bottom of a 2-quart casserole. Cover with a single layer of wafers, then a layer of bananas. Repeat twice, ending with a layer of custard on top. Beat egg whites at high speed until soft peaks form. Gradually add ¼ cup sugar, and beat until stiff peaks form. Spread the meringue over the top of the custard, all the way to the edges of the casserole dish.

Bake the pudding at 350 degrees for 10-15 minutes or until meringue peaks are browned. Leftovers can be refrigerated, but after an hour or so in the fridge the bananas begin to turn brown and the meringue starts to weep. This is more than enough reason to eat the whole bowl immediately without remorse.