Separate the Eggs Carefully separate the egg whites from the egg yolks. Set the whites aside for later use and place the yolks in a medium bowl.

Whisk the Custard Base To the egg yolks, add the sugar, all-purpose flour, and ½ teaspoon salt. Whisk until smooth and fully combined.

Heat the Milk In a medium saucepan set over medium heat, warm the whole milk until hot but not boiling.

Temper the Eggs Slowly pour a small amount of the hot milk into the egg yolk mixture while whisking constantly. Continue gradually adding milk to prevent curdling.

Cook the Custard Pour the tempered mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.

Add Vanilla Remove the custard from heat and stir in the vanilla extract. Set aside briefly.

Slice the Bananas Peel and slice the ripe bananas into even rounds.

Layer the Pudding In a serving dish, place a layer of vanilla wafers on the bottom. Top with a layer of sliced bananas, then spread a portion of the warm custard over the top.

Repeat Layers Continue layering wafers, bananas, and custard until all ingredients are used, finishing with custard on top.

Chill Before Serving Allow the banana pudding to cool slightly, then refrigerate until set and chilled before serving.