Let’s dive into the process of creating this luscious dessert. Follow these steps to experience the magic:

1. In a medium saucepan, combine the sugar, flour, and salt. Gradually whisk in the milk until the mixture is smooth. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
2. Once thickened, remove the saucepan from the heat. Slowly whisk a small amount of the hot milk mixture into the beaten egg yolks to temper them, then return everything to the saucepan.
3. Cook for an additional 2 minutes while stirring continuously, ensuring the custard is thick and smooth. Remove from heat and stir in the vanilla extract.
4. In a glass or ceramic dish, layer one-third of the vanilla wafers, followed by a layer of sliced bananas. Pour one-third of the custard over the bananas. Repeat the layering process, ending with custard on top.
5. Cover the dish with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight for best results.
6. Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the pudding.
7. Garnish with a few extra vanilla wafers and banana slices for an enticing presentation.

As a tip from my personal experience, be patient with the custard. Stirring continuously is crucial to prevent it from becoming lumpy. It’s a small effort for a big reward!