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1. To make the filling: In a medium bowl, whisk together both sugars, the cornstarch, and the salt. Whisk in the egg yolks and 1/2 cup of the milk until thoroughly combined.

2. In a large, heavy-bottomed saucepan, bring the remaining 31/2 cups milk to a boil over medium- high heat. Whisking constantly, gradually pour the hot milk into the egg mixture. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a heatproof spatula, until a few bubbles rise to the surface and the mixture thickens, about 5 minutes. Remove from the heat and whisk in the butter and vanilla.

3. Spread half the custard into a 13 by 9-inch baking dish and smooth the top. Top the custard with the vanilla wafers in a single layer. Place all of the sliced bananas on top of the wafers. Spread the remaining custard over the surface. Cover the surface entirely with plastic wrap to prevent a
skin from forming. Refrigerate until thoroughly cooled and set, at least 4 hours.

4. When ready to serve, prepare the topping: In the bowl of an electric mixer fitted with the whisk attachment, or using a handheld mixer, beat the cream and granulated sugar at medium high speed to medium peaks. Spread the whipped cream over the surface of the custard and serve.

Your mama will be so proud!