Prepare the Vanilla Pudding

1. In a 2 1/2 quart saucepan, whisk together the sugar, cornstarch, and salt.
2. Whisk in 2 cups of milk into the dry ingredients. In a separate bowl, add the egg yolks to the remaining cup of milk, mix well, and add to the saucepan.
3. Add the butter pieces to the mixture. Cut the vanilla bean in half lengthwise, scrape out the seeds, and add both the seeds and pod to the mixture.
4. On medium heat, stirring constantly, bring the mixture to a simmer. Reduce the heat to maintain the simmer and stir for about 2 minutes until thickened and it coats the back of a spoon.
5. Add the vanilla extract and remove the vanilla bean pod. Place plastic wrap on top of the pudding to prevent a skin from forming.

Assemble the Pudding

1. In a 2 to 2 1/2 quart casserole dish, place a single layer of vanilla wafers on the bottom and sides. Slice half the bananas and layer them over the wafers.
2. Pour half of the warm pudding over the banana layer. Repeat with another layer of wafers, bananas, and the remaining pudding.
3. Crush a few vanilla wafers and sprinkle them on top of the pudding.

Make the Meringue

1. In a mixing bowl, combine egg whites, cream of tartar, and optional vanilla. Using a whisk attachment, gradually increase to high speed.
2. Slowly add the superfine sugar, either pouring slowly or adding a tablespoon at a time, until the meringue holds stiff peaks and is shiny.

Bake the Meringue

1. Preheat your oven to 425°F (220°C).
2. Spread the meringue over the pudding, ensuring it reaches the edges of the dish to seal. Create swirls and peaks for texture.
3. Bake for about 5 minutes, or until the meringue is golden brown. Keep a close eye to prevent burning.
4. Let the pudding cool on the counter for about 30 minutes, then chill in the refrigerator for a couple of hours before serving.