Layers of tender, softened vanilla wafers meet ripe banana slices and a rich, spoon-coated custard in this old-fashioned Southern classic. The custard cooks up thick and glossy on the stovetop, scented with real vanilla, then gets tucked into the fridge to chill until every bite is spoonable and cool. Sliced bananas add natural sweetness and that signature fresh-fruit bite between the layers, while the wafers soften into cake-like ribbons as everything sets overnight. A billowy, sweetened topping finishes the whole thing off, with a scatter of crushed wafers on top for crunch. It's a make-ahead dessert that's easy to portion for a crowd, and it holds up beautifully as a lactose free option for potlucks, picnics, or a simple weeknight treat.
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Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan. Add the whole milk and pasteurized egg yolks and whisk until smooth and fully combined.
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and large bubbles begin to break the surface, about 10–12 minutes. Once bubbling, continue to whisk for 1 full minute — the custard should be thick enough to coat the back of a spoon with a clear line when a finger is drawn through.
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