Heat the milk in a saucepan until steaming, then set aside.

In a separate saucepan, whisk together the egg yolks, sugar, salt, vanilla extract, banana extract, and cornstarch until smooth.

Gradually add the heated milk to the egg mixture while whisking continuously.

Cook the mixture over medium-low heat until thickened, then chill in the fridge until cold.

Preheat the oven to 350 degrees Fahrenheit and prepare your cake pans.

Whisk together the flour, baking powder, baking soda, and salt in a bowl.

In a separate bowl, cream together the butter and sugar until fluffy.

Add the eggs, egg yolks, vanilla extract, mashed banana, and buttermilk to the butter mixture and mix until combined.

Gradually add the dry ingredients to the wet ingredients and mix until smooth.

Divide the batter evenly among the cake pans and bake until golden brown.

Whip the butter until pale and fluffy, then mix in the cream cheese.

Gradually add the powdered sugar until smooth and creamy.

Fill the cake layers with banana pastry cream and frost with cream cheese frosting.

Chill the cake to set the frosting, then decorate with Nilla Wafers and banana slices.

Serve and enjoy every delectable bite of this irresistible banana cream cake!