In a medium saucepan, pour the half and half. Scrape the seeds from the vanilla bean (or add vanilla extract) and stir in the nutmeg. Heat over medium until it begins to simmer.

Meanwhile, in a large bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth.

Carefully add 1 cup of the hot half and half into the egg mixture, whisking constantly to avoid scrambling the eggs.

Pour this mixture back into the saucepan and cook over medium heat, stirring continuously until it thickens and gently bubbles for about 5-7 minutes.

Once thickened and creamy, remove from heat. Stir in the butter and extra vanilla extract, if using. Transfer to a bowl and let it chill for at least 2 hours.

In an 8x8 inch baking dish, lay 30 vanilla wafers on the bottom.

Spoon half of the pudding over the wafers, then layer on sliced bananas, lightly brushed with lemon juice.

Top with the remaining 30 wafers and pour the rest of the pudding over.

Cover and chill for another 2 hours.

Just before serving, whip the heavy cream, sugar, and vanilla together until stiff peaks form.

Slice the remaining bananas, layer them on top of the pudding, and gently spread the whipped cream over.

Finish with a sprinkle of crushed vanilla wafers and banana slices for a lovely touch.