1. Preheat your oven to 350°F. Line an 8×8-inch baking dish with parchment paper, allowing the edges to overhang for easy removal.
2. In a medium bowl, combine the crushed graham crackers and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
3. Press the graham cracker mixture firmly into the bottom of the prepared dish to form a crust. Bake for 10 minutes, then allow it to cool completely.
4. While the crust cools, prepare the pudding. In a separate bowl, whisk together the instant pudding mix and cold milk until smooth and thickened. Set aside.
5. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract to soft peaks. Gently fold the whipped cream into the pudding until fully combined.
6. Layer the sliced bananas evenly over the cooled crust, then spread the pudding mixture on top, smoothing it out with a spatula.
7. Sprinkle the crushed vanilla wafers over the pudding layer, pressing them slightly into the mixture.
8. Refrigerate the bars for at least two hours or until set. Use the parchment paper to lift the bars from the dish before slicing and serving.

Remember, patience is key here. Letting the bars chill adequately ensures they hold their shape beautifully, ready to be enjoyed by eager hands.