Make a double boiler by adding water to a medium sauce pan and heating over medium. Use a mixing bowl that will rest on top of the sauce pan.

Add the sugar, flour and salt to the mixing bowl and whisk together, then add the milk and egg yolks and whisk to combine.

Cook while stirring constantly until thickened, about 10-12 minutes.

Once the custard has thickened, remove the mixing bowl from the sauce pan, then stir in the vanilla extract.

Layer vanilla wafers, sliced bananas and the vanilla custard in a dish repeating until the custard is gone.

Allow to cool, then cover and refrigerate. Serve garnished with more vanilla wafers and sliced banana if desired.

Beat the egg whites until soft peaks form then gradually add in 1/4 cup of sugar and continue beating until still peaks are formed.

Top the banana pudding dessert evenly sealing the meringue to the edges and bake in a 350°F oven until browned.

Cool slightly before serving.