In a medium saucepan, whisk together milk, sweetened condensed milk, 1/4 cup of heavy cream, and salt over medium heat until combined.

In a separate bowl, combine the cornstarch and egg yolks until smooth. Slowly add the heated milk mixture into the cornstarch mixture, whisking continuously.

Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens—about 5-7 minutes. Once it thickens to a pudding-like consistency, remove it from heat and stir in the vanilla extract.

In a trifle bowl or individual serving dishes, begin layering. Start with a layer of vanilla wafers, then add a layer of sliced bananas, followed by a generous scoop of the pudding mixture. Repeat these layers until you reach the top.

Cover the dish with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld and the pudding to set.

Before serving, whip the remaining heavy cream until soft peaks form, then dollop or pipe it on top of the pudding. You may also sprinkle some additional vanilla wafers for decoration.