• 3/4 cup sugar, divided into 1/2 and 1/4 cups
• 1/3 cup all purpose flour
• dash of salt
• 4 eggs, separated, room temperature

• 2 cups whole milk
• 1 box Nilla Wafers®
• 2 teaspoons pure vanilla extract
• 7 ripe bananas, sliced

Heat oven to 425°. Combine 1/2 cup sugar, flour and salt in a saucepan. Add egg yolks and milk. Whisk together until well combined. Cook over medium heat, stirring constantly with a wooden spoon until thickened. Occasionally whisk to prevent lumps. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread a small amount of custard on the bottom of a tall 2 quart casserole. Cover with a layer of Nilla Wafers®. Top with a layer of bananas. Pour a third of the custard over the bananas. Continue to layer wafers, bananas and custard to make three layers of each, ending with custard. In a clean bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup of sugar and beat until stiff. Top the casserole with the meringue and bake for 4 to 5 minutes until meringue is golden-brown.