In a double boiler, combine the milk, sugar, cornstarch and salt. Whisk until the mixture begins to thicken.

While the milk mixture cooks, separate the egg yolks from the whites. The whites are not needed so you can save them by freezing them for use at a later time.

When the milk mixture begins to thicken. Slowly add a bit of the mixture to the egg yolks. This will temper the eggs so that they don't turn to scrambled eggs.

Mix and then pour the egg mixture back into the milk mixture. Make sure to keep whisking.

Cook until thickened and then add the vanilla and the butter. Mix together and set aside to cool.

Slice the bananas into 1/4 inch rings.

Neatly arrange wafers into the bottom of a 8x8 or 9x9 dish. Make a single layer.

Top with 1/3-1/2 of the bananas.

Cover with 1/2 of the pudding.

Repeat the layers on more time.

Refrigerate for at least 4 hours. I suggest overnight for best results.

To serve, scoop out the desired portion and then top with whipped cream. Use an extra vanilla wafer for garnish.

Serve, Eat and Enjoy!