Add milk and cream to a medium saucepan over medium heat. Bring to a simmer, stirring often.

In a medium bowl, whisk together the eggs, sugar, and cornstarch until well blended.

Spoon a little of the hot milk over the egg mixtures and whisk well. Repeat with another few spoonfuls of the hot milk, to temper the eggs.

Pour the egg mixture into the saucepan and continue to cook over medium low heat for 5-8 minutes until thickened and coats the back of a spoon.

Once thickened, remove from heat and stir in the butter, vanilla extract, and salt.

Pour the pudding through a sieve or fine mesh strainer into a container, to remove lumps and make it silky smooth.

Place a piece of plastic wrap directly on top to prevent a skin from forming. Refrigerate for an hour or more until chilled. Stir well once chilled.

To assemble the banana pudding, line a pan with vanilla wafers, top with sliced bananas, then ½ of the pudding mixture. Repeat and end with a final layer of wafers.

Cover tightly with plastic wrap and place in the fridge for 4-8 hours.

Top with fresh whipped cream before serving, if desired.