Preheat oven to 350° Crumble enough wafers to cover the bottom of a 9″ x 13″ glass dish and set aside remaining wafers to use for decoration after it’s done. Combine all dry ingredients (except for ½ cup of sugar to use later for meringue) in a large pot.
Then, in a different bowl, combine all wet ingredients (to include the 6 egg yolks only and set aside egg whites for meringue). Slowly add wet into dry mixture and stir until completely dissolved and cook over low heat until thickened to pudding consistency. The trick is to stir continuously and not to get too hot so you don’t burn the pudding. Once ready, remove from heat and let cool to room temperature.
Place sliced bananas over wafers and pour mixture over them. In a separate bowl, beat the 6 egg whites and slowly add in the remaining ½ cup sugar until a stiff meringue forms and then pour over pudding. Put in the oven for 8-10minutes or until golden brown on top.