In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture looks like crumbly sand. Add ice water one tablespoon at a time until the dough holds when pressed.

Form the dough into a disc, wrap it in plastic, and chill for 30 minutes.

Roll the chilled dough into a 12-inch circle and place it in a 9-inch pie plate. Trim and crimp the edges, then prick the bottom with a fork.

Line the crust with parchment paper and fill with pie weights or dry beans. Bake at 400°F for 15 minutes, remove weights, then bake another 10–12 minutes until golden. Let it cool completely.

Peel and slice the bananas into thin rounds. Set them aside.

In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.

In a separate bowl, whisk the egg yolks. Slowly add a bit of the hot mixture to the yolks, whisking constantly. Pour the yolk mixture back into the saucepan.

Continue cooking the custard for another 2–3 minutes until thick and glossy. Remove from heat and stir in the butter and vanilla.

Arrange banana slices over the cooled pie crust. Pour the warm custard over the bananas and smooth the top.

Press plastic wrap directly onto the custard and refrigerate for at least 4 hours until fully set.

Before serving, top with whipped cream and extra banana slices if you want a little flair. Serve chilled.