In a medium sauce pan over medium heat, add sugar, flour, and salt. Stir until well combined.

Add egg yolks and milk. Stir until well combined.

Continue stirring until mixture thickens.

Once mixture thickens, reduce heat to low and continue to stir constantly for 3 minutes.

Remove from heat and stir in vanilla extract. Set aside.

In a large sauce pan over medium heat, add brown sugar, butter, and cinnamon. Stir until mixture starts to bubble, about 3 minutes.

After mixture bubbles, add in bananas and stir constantly for another 3 minutes. Remove from heat and set aside.

In a serving bowl or 9x13 dish, layer Nilla wafers, pudding, then caramelized bananas. Repeat until all of the pudding and bananas are used.

To make meringue, use a mixer to beat egg whites until peaks begin to form. Once peaks form add in sugar and beat until stiff peaks form.

If your dish is oven safe, put meringue on top of pudding and place in oven on 425 degrees for 5 minutes. If you dish is not oven safe, trace the top of your dish on a parchment paper. Place parchment paper on a baking pan and spread meringue about 2" from sides of tracing. Place pan in oven on 425 degrees for 5 minutes. Let meringue cool completely, then gently peel meringue from paper onto top of pudding (this is what I did for the photos below).