Nee's Old Timey Cooked Banana Pudding

In the top of a double boiler, combing the first three ingredients and mix well.

Gradually add the milk and stir until well blended.

Bring the water in the bottom of your double boiler to a rolling boil, then reduce the heat to low and cook the sugar/flour/milk mixture until it thickens;stirring constantly so that it does not stick or burn.

In a separate bowl, beat the egg yolks until thick and light yellow.

Taking about 1/2 cup of the hot flour/sugar/milk mixture, "temper" it by adding some of it to the beaten egg yolks; stir well.

Add the egg mixture back in to the sugar/flour/milk mixture and continue to cook over low heat, stirring constantly, until mixture becomes desired thickness.

Remove this from the heat and add the first 1 1/2 teaspoons of vanilla flavoring.

In an ungreased 3 quart baking dish, layer 1/4 of the vanilla wafers.

Peel and slice one banana and layer it over the wafers.

Pour 1/4 cup of the pudding mixture over the bananas.

Repeat this three more times using the wafers, then bananas, then pudding mixture.

In a small bowl, beat the egg whites at high speed until they become foamy.

Gradually add the 1/4 cup sugar about a tablespoon at a time until soft peaks form in the meringue (this takes 3-4 minute to allow time for the sugar to dissolve).

Add the 1/2 teaspoons vanilla and beat well.

Spread the meringue over the pudding making sure to get it all the way to the edges of the pan to "seal" it.

Bake, uncovered at 350 degrees for 20-25 minutes.