Gather your ingredients and a large saucepan.

In your saucepan, whisk together the sugar, flour, and salt. Gradually add the milk, stirring continuously. Cook over medium heat, bringing it to a gentle boil until thickened.

In a bowl, whisk together the egg yolks. Slowly pour in about a cup of the hot custard mixture into the egg yolks, whisking constantly. Pour the egg mixture back into the saucepan and cook for an additional 2 minutes.

Remove the saucepan from heat and stir in the vanilla extract and butter until melted and incorporated.

Allow the custard to cool slightly for about 10-15 minutes, stirring gently.

Layer vanilla wafers at the bottom of a dish, followed by sliced bananas, and half of the custard mixture. Repeat the process until all components are used, finishing with custard on top.

In a mixing bowl, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form.

Spread the whipped cream topping over the pudding layers and bake at 350°F for 15 minutes or until lightly golden brown.

Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.