Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom and up the sides of a pie dish. Bake for 10 minutes, then let cool.

In a saucepan, whisk together milk, sugar, flour, and salt. Cook over medium heat, stirring constantly until thickened.

In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot mixture to the yolks, then whisk back into the saucepan. Cook for an additional 2 minutes.

Remove from heat and stir in vanilla extract. Allow to cool slightly before adding sliced bananas.

Pour the banana filling into the cooled graham cracker crust, spreading evenly.

Refrigerate for at least 2 hours to set.

In a mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Spread the whipped cream over the chilled pie before serving.