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In a saucepan, mix together the sugar, flour, salt, and milk. Heat the mixture while whisking slowly.
Bring the mixture to a boil. In a separate bowl, separate one whole egg and three yolks, setting aside the three egg whites.
Beat the whole egg and the three yolks together, then add them to the saucepan, whisking thoroughly.
Continue to whisk on medium heat until the mixture thickens, cooking for a few more minutes to remove the raw flour taste.
Stir in the butter until it melts, then turn off the heat and add a generous amount of vanilla. Allow the pudding to cool slightly.
Strain the pudding to achieve a smooth texture.
In a dish that can hold about eight cups, layer the pudding, vanilla wafers, and sliced bananas alternately.
Beat the reserved egg whites with one or two tablespoons of sugar until they are stiff and glossy.
Spread the meringue over the layered pudding.
Bake in a preheated oven at 350°F on the top rack until the meringue is golden brown.