A traditional hot version topped with stiff peaks of golden-brown toasted meringue.
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Preheat your oven to 350°F (175°C) and set aside a 2-quart baking dish.
In a heavy saucepan, whisk together 0.75 cup sugar, flour, and salt. Gradually whisk in the milk and egg yolks until smooth.
Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 10-12 minutes).
Remove from heat and stir in the butter and vanilla extract. Let it sit for 5 minutes to slightly cool.
Layer the bottom of the baking dish with vanilla wafers, followed by a layer of sliced bananas, then pour a third of the custard over them; repeat layers until all ingredients are used, ending with custard.
In a clean glass bowl, beat the egg whites and cream of tartar until soft peaks form, then gradually add the remaining 0.33 cup sugar, beating until stiff, glossy peaks form.
Spread the meringue over the hot pudding, ensuring it touches the edges of the dish to 'seal' it and prevent shrinking.
Bake for 12-15 minutes until the meringue peaks are golden brown, then serve warm or chilled.
