In a mixing bowl, whisk together the sugar, cornstarch, and salt.

In a saucepan, heat the milk over medium heat until it begins to steam, then gradually whisk in the dry mixture.

Continue to cook, stirring constantly, until the mixture thickens and bubbles.

Remove from heat and stir in the egg yolks and vanilla extract until smooth.

Let the pudding cool for about 30 minutes.

In a 9x9 inch dish, layer half of the vanilla wafers on the bottom.

Add a layer of sliced bananas over the wafers.

Pour half of the pudding over the bananas and spread evenly.

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

Top with whipped cream and refrigerate for at least 2 hours before serving.