Classic Southern Banana Pudding with Vanilla Wafer Crust

1.In a medium saucepan, whisk together the sugar, flour, and salt until well combined.

2.In a separate bowl, whisk the egg yolks until smooth. Gradually add the milk to the egg yolks, whisking constantly to combine.

3.Pour the egg mixture into the saucepan with the dry ingredients. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 10-15 minutes.

4.Remove the saucepan from heat and stir in the butter and vanilla extract until fully melted and incorporated. Let the pudding cool for about 15 minutes.

5.In a 9x13 inch baking dish, layer half of the vanilla wafers on the bottom. Top with half of the sliced bananas, then pour half of the pudding over the bananas.

6.Repeat the layers with the remaining vanilla wafers, bananas, and pudding, finishing with the pudding on top.

7.Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pudding to set.

8.Before serving, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.

9.Spread the whipped cream over the top of the pudding, and garnish with additional vanilla wafers and banana slices if desired.