Preheat oven 350 degrees.

Mix 1/2 cup of sugar, flour, and salt in top of a double boiler. Blend in 1 whole egg and 3 egg yolks to the flour mixture using a medium sized whip. Slowly add the milk to the mixture, stirring constantly to blend smoothly. Set the pan over the boiling water in the bottom pan.

Cook in double boiler over constantly boiling water, uncovered, stirring constantly until thick. (NOTE: do not stop stirring while cooking or you will have lumps) Remove top pan from the boiling water and heat. Add vanilla, stirring well. Set aside to cool slightly.

TOPPING: Beat the remaining 3 egg whites until fluffy, then gradually add the remaining 1/4 cup sugar. Continue beating whites until stiff peaks can be made in the meringue. Set aside.

In a 1 1/2 quart casserole dish, spread a small amount of pudding on the bottom of the pan. Layer with vanilla wafers, then banana slices, then pudding alternately, ending with the pudding. Spread the meringue on top of the pudding. Place in the preheated oven and bake until the top is lightly browned. (approximately 5-9 minutes) Let cool. May be placed in refrigerator for keeping.

NOTE: To preserve banana slices, dip in lemon juice before using. Makes 1 1/2 quart of banana pudding.