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Prepare eggs. Separate the yolks from the whites of 3 of the eggs, discard the whites. Add the remaining whole egg to the yolks.
Combine and heat. In a saucepan with no heat, whisk together ½ cup sugar, the flour and ½ teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook over medium heat, uncovered, whisking often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
Set. Once your pudding is cooled, move it to the refrigerator to set for 3-8 hours.
Make whipped cream. Whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.
Layer and enjoy. Spread a thin layer of the pudding in a 1 ½-quart casserole dish or a spoonful in individual stemless wine glasses. Arrange a layer of vanilla wafers on top of the pudding. Slice the bananas about ⅛ inch thick and arrange a layer over the wafers. Next, add a layer of whipped cream. Repeat layers, and top with a heaping spoonful of whipped cream and vanilla wafer crumbles. Serve and enjoy.