Lay the biscuits and sliced bananas in layers in a baking dish. Cook the pudding as instructed, but with 650 - 750 ml milk, 2 egg yolks and 75 g sugar. It should be liquid enough that the cookies can soften. Pour the pudding over the cookies and bananas.
Beat egg whites with 1 tablespoon of sugar to form firm egg whites. Spread the egg whites evenly on top, smooth with the back of a spoon or spray on decoratively.
Bake in an oven preheated to 200 degrees for 5 to 10 minutes until the egg whites take on a nice light tan.