Add sugar, flour, salt, whole milk, and evaporated milk. Whisk to combine.
Whisk continuously until the mixture thickens, about 10 minutes.
Add a spoonful of the hot milk mixture to the bowl with the egg yolks and mix to temper the yolks.
Stir the tempered yolks into the milk mixture and cook, stirring for another 5 minutes or so until thickened more. It is ready when it coat the back of a spoon and does not slide off.
Remove from heat and mix in vanilla.
Let cool to room temp, about 30 minutes.
Slice bananas, reserving a 1/4 of a banana {in the peel} to slice and add as a garnish before serving.
In 3-4 empty mason jars, layer vanilla wafers, banana slices, and pudding up to three times then top with whipped cream.
Refrigerate for at least an hour before serving.
Before serving, add a garnish of crushed Vanilla Wafers and a couple slices of banana on each jar.
For the whipped cream:
Add all three ingredients to a cold mixer bowl {I freezer my bowl before}.
Mix on high speed until soft peaks form.
Store for up to 3 days in a covered container in the fridge.