Preparation

• Slice the bananas into ½-inch rounds and set aside in a bowl. Arrange the vanilla wafers and banana slices in alternating layers in a 9x13-inch baking dish, starting with a layer of wafers on the bottom. This creates a sturdy foundation that will absorb the custard beautifully.
• In a medium saucepan, whisk together the sugar, salt, and flour until well combined with no lumps. Add the egg yolks one at a time, whisking thoroughly after each addition to prevent scrambling. Gradually whisk in the milk and evaporated milk, stirring until smooth.
• Place the saucepan over medium heat and stir constantly for 7-8 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the vanilla and nutmeg.
• Pour the warm custard sauce over the wafer and banana layers, allowing it to soak into and around the wafers.
• In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Gently fold in the sugar and vanilla mixture.
• Spread the meringue topping evenly over the pudding and bake in a preheated 350°F oven for 10-12 minutes until the meringue is lightly browned with golden peaks.
• Let the pudding cool for at least 15-20 minutes before serving.