Southern Banana Pudding

Combine milk, sugar, flour, and salt in a medium-sized saucepan. Stir the mixture until it's fully incorporated and smooth. Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture reaches a low simmer and begins to thicken, taking around 5-10 minutes.

In a separate bowl, beat egg yolks until they're smooth and free of lumps. Gradually add about 3/4 cup of the hot milk mixture to the egg yolks, stirring quickly to combine. Whisk the egg yolk mixture back into the hot milk mixture and continue cooking, stirring constantly, until the pudding reaches a thick and creamy consistency, taking about 5 minutes.

Turn off the heat and add butter and vanilla to the pudding mixture. Stir until everything is fully incorporated and smooth. Allow the pudding to cool slightly, taking around 10 minutes.

Set aside 6 vanilla wafers for the top layer. Arrange a single layer of vanilla wafers at the bottom of an 8-inch square or 2-quart baking dish. Top with a layer of sliced bananas, followed by another single layer of vanilla wafers. Spread half of the pudding mixture over top, then add another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding mixture over top, allowing it to seep into any gaps or spaces. Cover lightly with plastic wrap and refrigerate for 4 hours to overnight.

When you're ready to serve, use an electric mixer to beat heavy cream until it forms soft peaks. Incorporate powdered sugar about halfway through the process.

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