Instructions:

1. Start the Custard: In a medium saucepan, whisk together the sugar, flour, and salt. Add the egg yolks and whisk until smooth. Slowly pour in the milk while continuing to whisk to prevent any lumps from forming. Cook the mixture over medium heat, stirring constantly until it thickens and begins to bubble gently (about 5-7 minutes). Once it reaches a custard-like consistency, remove from heat. Stir in the butter and vanilla extract, and set aside to cool slightly.
2. Layer the Pudding: In a 9×13-inch baking dish or any preferred serving dish, arrange a layer of vanilla wafers on the bottom. Top with a layer of banana slices. Pour half of the custard mixture over the bananas and wafers, ensuring everything is well-coated. Repeat the process with another layer of wafers, bananas, and the remaining custard.
3. Whip the Cream: In a separate mixing bowl, beat the heavy cream until stiff peaks form. Spread the whipped cream generously over the top of the pudding, creating a smooth and fluffy layer. For an extra touch, you can top the whipped cream with additional vanilla wafer crumbs or a few whole wafers for added texture and decoration.
4. Chill and Set: Cover the pudding and refrigerate for at least 2-3 hours to allow the flavors to meld and the custard to set. For best results, let the pudding chill overnight, as this gives the dessert time to fully develop its rich flavors.
5. Serve and Enjoy: Before serving, you can garnish with a few fresh banana slices for extra flair. If you’re concerned about the bananas turning brown, lightly brush the slices with lemon juice. This will preserve their color and prevent oxidation, ensuring your banana pudding looks as gorgeous as it tastes.