I don't know how fancy you want to get - here are two recipes, one easy and the other one more involved.

Banana Pudding from the Wood-Boone
Norrell House

This is the recipe from above named inn in
Marshall, Texas:

1 14 oz. can sweetened condensed milk
1 1/2 cups water
1 3-oz, box banana instant pudding mix
1 pint whipped cream
3-4 bananas
vanilla wafers

Combine milk and water. Add pudding mix and
refrigerate for about 5 minutes.

Fold the whipped cream into the pudding
mixture. In a serving dish (clear is best)
layer vanilla wafers, banana slices, and pudding,
ending with wafers.

Note: I sprinkle lime or lemon juice over
the banana slices to keep them from turning
brown. Also adds great taste.

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BANANA PUDDING
Recipe courtesy of Richard Jones, Chef/Owner of Richard's Place

1 quart heavy cream
1/4 cup cold water
2 tablespoons cornstarch
1 cup sugar
2 tablespoons vanilla extract
1/4 cup Amaretto liqueur
1/4 cup banana liqueur
4 egg yolks
1 box vanilla wafers
6 ripe bananas, sliced

In a medium sized heavy bottomed saucepan bring heavy cream to a boil. Reduce heat.
Mix together water and cornstarch until you have a slurry and whisk into the hot cream. Add sugar, vanilla, and
liqueurs. Whisk continuously. Add egg yolks and continue to vigurously whisk the mixture, making sure to not
scramble the yolks. Let custard lighlty simmer for approximately 8 minutes. Remove from the heat.
Using a medium casserole pan or bowl, layer wafers and bananas (alternating wafers and bananas). Wafers should
be used for first and last layer. Pour custard over wafers and sliced bananas. Refrigerate allowing banana pudding
to set.