Mix the flour and salt in a large saucepan. Add the milk and egg yolks to the pan slowly, stirring constantly over medium heat, until the mixture thickens, about 7-8 minutes, then remove from heat.

Stir in the vanilla.

Layer enough banana slices to cover the bottom of a 2-quart casserole dish. Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.

Repeat layering, starting with bananas, then using pudding, then vanilla wafers.

Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.

Beat the egg whites at high speed with a mixer until they foam. Add the sugar gradually, and keep beating until stiff peaks form.

Spread this over the top of the pudding, forming a seal to the edges.

Bake the pudding at 325F for 25 minutes or until the meringue becomes lightly golden.

Allow to cool 30 minutes before serving.