Place the evaporated and condensed milk in a medium saucepan and bring to the boil while stirring continuously.
Split and scrape the vanilla pod and add to the mix along with the salt.
Reduce the heat and cook for 10-15 minutes until the mix begins to thicken.
Separate the eggs carefully, reserve the whites and whisk the yolks lightly.
Add a ladle full of the milk, whisk, then return the egg mix to the saucepan.
Stir continuously for a further 2-3 minutes until the mix has thickened further.
Peel and slice the bananas into chilled glasses.
Take the custard off the heat and allow to cool slightly before portioning out into glasses.
Chill the custard in the refrigerator.
In a small saucepan, heat the port and the sugar to 102- 112 *, or until the syrup will form a thread when drizzled over cold water.
Place the egg white in a clean whisking bowl (or an electric mixer if you have one) and whisk to a froth.
While whisking on high speed, pour the hot sugar syrup in a steady stream into the meringue, and continue to whisk until thick and glossy.
Pipe or spoon the meringue onto the top of each custard and finish with a dusting of cinnamon.
«Be warned, have a glass of water handy for this rich dessert! This will make between 6 and 10 depending on how sweet your taste is. We have added sliced bananato lighten the dish. Try it over shortbread!»