Preheat oven to 400 degrees F.
Separate the egg yolks from the egg whites, saving both in separate containers.
In a large saucepan, mix flour, salt and 1 1/2 cups sugar.
Separately, whisk egg yolks and stir in milk.
Whisk together milk mixture and flour mixture, stirring constantly over medium heat until it thickens and forms a pudding texture. This will take approximately 10 minutes.
Remove from heat and stir in 1 teaspoon vanilla extract.
In a 2 to 2 1/2 quart baking dish, layer vanilla wafers on bottom of dish. Top with a layer of sliced bananas. Pour 1/3 of pudding over top.
Repeat layers as follows: wafers, bananas, pudding, wafers, bananas, pudding, extra layer of wafers on top (if you have enough).
For the meringue, beat egg whites until foamy; add cream of tarter and beat until mixed.
Add sugar, one Tablespoon at a time until the entire 1/4 cup is used, until the sugar is dissolved and the peaks are stiff. Beat in 1 teaspoon vanilla extract at the end.
Spread meringue over top the pudding making sure to seal the edges. Make decorative smears and peaks.
Bake for 5 to 15 minutes or until meringue is lightly browned.
Let cool until slightly warm to serve, or cool completely and refrigerate before serving.