Outlaw Banana Pudding

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Ingredients:
 1 cup Sugar
1/2 cup all-purpose Flour
1/2 teaspoon Salt
2 cups Milk (whole or 2%)
1 teaspoon Vanilla Extract
1 tablespoon Butter (not margarine)
4 Egg Yolks (large eggs or better)
1 box of Vanilla Wafers
4-5 ripe Bananas 

Meringue:
4 Egg Whites, at room temperature
5 tablespoons Sugar
1/4 teaspoon Cream of Tartar
1/2 teaspoon Vanilla Extract 
Preparation:
 Line the bottom of a 9" x 9" baking dish with a layer of vanilla wafers.
This recipe will not use the whole box.
 Peel the bananas and slice into approximately 3/8” thick slices.
Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
Combine the sugar, flour and salt in a bowl, and stir well to mix.
Mash out any flour lumps with the back of your spoon.
Set aside.
In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well).
Over medium heat, add the flour mixture to the egg yolks, milk and vanilla, stirring constantly.
Bring to a gentle boil and when the mixture begins to thicken add the butter, continuing to stir.
Keep boiling and stirring until the mixture reaches a nice pudding consistency.  
Remove from the heat.
Place a layer of banana slices in the baking dish on top of the vanilla wafers.
Don't skimp and put one slice of banana per wafer. Line the banana slices up edge-to-edge.
Pour, spreading as necessary, half of the pudding over the banana layer.
Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
Beat the egg whites at high speed until they form soft peaks.
Add the cream of tartar.
At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form.
Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish. 
Cooking:
 Preheat oven to 375°F. 
Bake at 375°F  until the meringue browns lightly, 12 to 15 minutes, depending upon your oven.