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For the pudding:
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Combine milk and sugar in a heavy bottomed saucepan. Whisk together the flour, spices and salt. Then whisk them into the milk mixture, whisking very well, until completely combined, about 2 minutes. Place over medium heat and heat milk until hot, but not boiling. Remove from heat.
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3
Place egg yolks in a separate bowl. (Save the whites in another bowl for your meringue). Whisk the yolks well, then gradually add half of the hot milk mixture into them, whisking constantly, to temper the eggs. Whisk egg mixture back into remaining hot milk and place back over medium heat. Bring to a boil, whisking constantly, until the mixture has thickened to the consistency of pudding, about 10 minutes. Remove from the heat and stir in your butter and 1 Tablespoon of vanilla. Set aside.
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4
Preheat oven to 350 degrees (F).
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To make the meringue: Beat the egg whites in a bowl with an electric mixer for about a minute. Add the cream of tartar and powdered sugar. Beat on medium high speed until stiff peaks form.
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To assemble: Cover the bottom of a 2-quart baking dish with half of the wafers. Top with half of the banana slices and half of the pudding. Make another layer of wafers, bananas, and pudding. With a spatula, scrape the meringue over entire pudding, swirling with the back of a spoon, if you like.
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Place the dish in the oven and bake for 15 minutes or until the meringue is golden brown in spots.
