In a bowl, beat the eggs with a fork. Mix sugar, starch and salt in a small saucepan. Pour in the milk gradually and, stirring, put on medium heat until thickened. Bring to a boil. Continue cooking for about a minute. Add a couple of tablespoons of this mixture to the egg bowl and mix quickly and thoroughly so that the eggs do not twist. Then pour the beaten eggs back into the pan. Put on a small fire and let it simmer for about a minute, stirring occasionally.
Remove from heat, add butter and vanilla. Leave to cool. When the pan has cooled down, put it in the refrigerator for complete cooling, you can close it with cling film so that a film of foam does not form.
Crush the cookies in a plastic bag, and then mix the crumbs in a bowl with sugar and melted butter.
Put a dense even layer on a baking sheet and place in the oven preheated to 175 degrees for 10-12 minutes until golden brown. Cool.
Put 2 tablespoons of baked crumbs in a serving bowl. Compress the base with a smaller glass or glass to make a solid even layer. Spread a layer of chilled cooked cream.
A couple of slices of banana. Cover the bananas with a layer of whipped cream. Sprinkle some more crumbs on top and sprinkle with caramel. Repeat again cream-banana-whipped cream-crumb and caramel. Refrigerate for up to 3 hours. Garnish with a slice of banana before serving.