In a saucepan, mix the sugar, flour, and salt. Whisk in the milk and cook over medium heat. Allow to cook until thickened and bubbly. Reduce heat to low and cook for an additional 2 minutes. Remove from heat.

2. Temper the Eggs

In a small bowl, whisk together the eggs. Add a small amount of the hot mixture to the eggs and mix to temper them. Then, add the egg mixture back into the saucepan. Return to heat and cook until a gentle boil starts, stirring continuously, for about 2 minutes.

3. Add Vanilla & Cool

Stir in the vanilla extract and remove from heat. Allow the pudding to cool for about 15 minutes, stirring occasionally to prevent skin from forming.

4. Assemble the Layers

In an ungreased 8-inch square pan, layer about 25 vanilla wafers on the bottom, followed by half of the banana slices. Pour half of the pudding mixture on top. Repeat the layers, ending with the pudding on top.

5. Chill & Serve

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, crush the remaining vanilla wafers and sprinkle on top for extra crunch. Serve cold and enjoy!