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Place milk, sugar, cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer.
Remove 1 cup hot milk from the pot and whisk into the yolks( in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
Lower heat to medium and pour tempered yolk mixture back into the pot and whisk together.
Cook the mixture for 2 to 3 more minutes, while stirring, before removing from the heat and stirring in the butter and vanilla. Stir until smooth.
Place pot directly into an ice bath, stirring occasionally, until room temperature, about 30 minutes.
Cover and refrigerate for at least 5 hours or until pudding has chilled through completely.
Remove from the refrigerator and fold in 1 ½ bananas.
Scoop some of the cookie crumbs into the bottom of individual cups and top each with a small scoop of chopped bananas. Top each mixture with about ½ cup of pudding. Repeat cookie crumb, banana and pudding layer. Finish each pudding with a sprinkle of bananas and cookie crumbs. Serve