In a medium saucepan, whisk together the granulated sugar, flour, and salt over medium heat.

Gradually add in the milk, stirring constantly until the mixture begins to thicken (about 8-10 minutes).

Once thickened, take about 1 cup of the warm pudding mixture and gradually whisk it into the beaten egg yolks to temper them. This prevents the eggs from scrambling.

Then slowly add the egg mixture back into the pudding base. Cook for another 2-3 minutes, always stirring.

Remove the saucepan from heat and stir in the vanilla extract and butter until all ingredients are well combined. Let it cool slightly.

In a large serving dish or individual cups, begin layering—start with a layer of vanilla wafers, followed by slices of bananas, and then a generous layer of pudding.

Repeat this process until all ingredients are used, ending with pudding on top.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to meld.

Before serving, top with whipped cream for that extra indulgence, and sprinkle some crushed vanilla wafers for added crunch.