Pudding: Add sugar, flour, and salt to a 4 quart saucepan. Whisk milk and egg yolks together. Add to dry ingredients, whisk until smooth. Cook over medium heat stirring non-stop until pudding begins to thicken and comes to a low boil. Continue to stir for about 10 minutes. Remove from heat add butter and vanilla whisk until smooth. Set aside and let cool.

Whip Topping: Whip cream with 2 tablespoons of sugar until it forms peaks set aside.

Assembling Pudding: Cut bananas in to equal slices about 1/4 of an inch thick. Line bottom of a 8 or 9 and 4 inch deep  round  dish  with vanilla wafers, cover cookies with 1/2 of the pudding, then a layer of bananas, repeat. Top with the whipping cream. Cover tightly with plastic wrap and refrigerate 6 hours - 2 days before serving.