In a medium saucepan, whisk together 1 cup of sugar, 1/3 cup of flour, and a pinch of salt until well blended. Set over medium heat.

Gradually whisk in 2 3/4 cups of whole milk into the dry ingredients, stirring until thick and bubbly for about 5-7 minutes.

Lower the heat and cook the thickened mixture for an additional 2 minutes. In a separate bowl, whisk 3 beaten eggs and temper them.

Return the egg mixture to the saucepan, stirring constantly over low heat until bubbles form and the pudding thickens.

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

In an ungreased 8-inch square pan, layer about 25 vanilla wafers, half of the sliced bananas, and half of the pudding.

Repeat the layering process with the remaining wafers, bananas, and pudding. Cover with plastic wrap and refrigerate for at least 4 hours.

Before serving, crush remaining wafers and sprinkle over the top. Garnish with banana slices just before serving.