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In a bowl, beat the five egg yolks together with one cup of granulated sugar until well combined.
Stir in half a cup of heavy cream, a third of a cup of flour, a quarter teaspoon of kosher salt, and three and a half cups of whole milk.
Transfer the custard mixture to a three-quart saucepan and cook over medium heat, stirring constantly until it thickens, which should take about six to seven minutes.
Once the mixture has thickened, remove it from the heat and mix in two tablespoons of butter and one tablespoon of vanilla. Allow it to cool.
In a three-quart Corningware dish, layer the vanilla wafers at the bottom.
Slice the four ripe bananas and place them over the wafers.
Pour the cooled custard over the bananas and wafers, filling the dish about two-thirds to three-fourths full.
For the meringue, beat the five egg whites until they become frothy, then add half a teaspoon of cream of tartar.
Once soft peaks form, gradually mix in one cup of granulated sugar and two teaspoons of vanilla flavoring.
Spread the meringue evenly over the custard layer and place the dish under the broiler for about one minute, keeping a close eye on it.