Creamy Banana Pudding Delight

In a medium saucepan, whisk together milk, sugar, flour, and salt. Place over medium-low heat and cook, whisking frequently, until the mixture reaches a low simmer and thickens (5 to 10 minutes).

In a small bowl, beat the egg yolks until smooth. Add about 180 ml of the hot milk mixture and stir quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy (about 5 minutes). Turn off the heat, add butter and vanilla, and stir until smooth. Let the mixture cool slightly (about 10 minutes).

Set aside 6 vanilla wafers for the topping. Arrange a layer of vanilla wafers in the bottom of an 8-inch square or 2-quart baking dish. Top with a layer of sliced bananas. Add another layer of vanilla wafers, then spread half of the pudding mixture over the top. Add another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over the top, ensuring it fills any gaps. Cover lightly with plastic wrap and refrigerate for 4 hours to overnight.

When ready to serve, beat the heavy cream with an electric mixer until soft peaks form, incorporating the powdered sugar about halfway through.

Remove the banana pudding from the refrigerator. Spread the whipped cream over the top. Crush the reserved vanilla wafers and sprinkle them over the whipped cream. Serve immediately.