Preheat your oven to 325°F. In a medium saucepan, whisk together the flour, 1 3/4 cups sugar, and salt until well combined. In a separate bowl, beat the egg yolks with the milk until fully incorporated, then slowly pour this mixture into the dry ingredients while stirring constantly to avoid lumps. Place the saucepan over low heat and cook, stirring frequently, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Remove from heat and stir in the vanilla. I like to strain the custard through a fine-mesh sieve at this point to ensure a silky texture free of any cooked egg bits.

While the custard cooks, slice the bananas into 1/2-inch rounds. Place the vanilla wafers in a shallow bowl or on a plate for easy layering. Have both the sliced bananas and wafers ready next to your 2-quart oven-safe bowl, as the layering will come together quickly.

In your 2-quart oven-safe bowl, create three even layers: start with about 1/3 of the vanilla wafers on the bottom, followed by 1/3 of the sliced bananas, then 1/3 of the warm custard from Step 1. Repeat this layering pattern two more times, ending with a final layer of vanilla wafers on top. This creates a balanced distribution of flavors and textures throughout the dish. I find that gently pressing down on each layer as you build helps the pudding set more evenly during baking.

In a clean, dry bowl, beat the room temperature egg whites with an electric mixer on medium speed until foamy, about 2-3 minutes. Add the cream of tartar and continue beating. Gradually add the 1/3 cup sugar one tablespoon at a time while beating continuously until stiff peaks form (when you lift the beaters, the peaks should stand straight up). Gently fold in the 1 1/2 tsp vanilla. The meringue should be glossy and thick enough to hold its shape.

Spread the meringue mixture from Step 4 evenly over the layered pudding from Step 3, making sure to seal it all the way to the edges of the bowl—this prevents the meringue from shrinking away during baking. Create peaks and swirls with the back of a spoon for visual appeal and extra browning. Bake in the preheated 325°F oven for 25 minutes, until the meringue is golden brown. Remove from the oven and let cool for at least 15 minutes before serving, as this allows the layers to set slightly and makes serving easier.