In a medium saucepan, whisk together 1 cup of sugar, ⅓ cup of flour, and a pinch of salt until well blended.

Gradually whisk in 4 cups of whole milk to the dry mixture, stirring continuously. Cook over medium heat until thickened.

In a separate bowl, whisk 3 large eggs, then temper with a small amount of hot pudding before mixing back into the saucepan.

Remove from heat and stir in 1 tablespoon of vanilla extract. Allow to cool for about 15 minutes.

In an 8x8-inch pan, layer 25 vanilla wafers, half of the bananas, and half of the pudding mixture.

Repeat the layers with remaining wafers, bananas, and pudding mixture.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Before serving, crush remaining wafers and sprinkle on top.