In a medium saucepan, combine 3/4 cup sugar, 1/3 cup flour, and a pinch of salt. Whisk them together thoroughly until well blended.

Gradually pour in 3 cups of milk while whisking continuously. Place over medium heat, stirring until thickened and bubbling, about 10 minutes.

Lower heat and let bubble gently for an additional 2 minutes, stirring constantly. Remove from heat to cool slightly.

In a small bowl, whisk together 3 whole eggs. Gradually stir in 1 cup of the hot pudding mixture, whisking to temper the eggs.

Pour the tempered egg mixture back into the saucepan with the pudding. Cook on low, stirring, until it boils again for 2 minutes.

Remove from heat and stir in 1 teaspoon of pure vanilla extract. Cool for about 15 minutes.

In an ungreased 8-inch square pan, place 25 vanilla wafers at the bottom. Add half of the banana slices over the wafers.

Pour half of the pudding mixture over the first layer. Repeat with remaining bananas and pudding.

Cover with plastic wrap and refrigerate for at least 4 hours, overnight is ideal.

Before serving, crush remaining vanilla wafers and sprinkle over the top. Serve chilled.