Mix milk, sugar, cornstarch, egg yolks, and salt in a saucepan. Stir slowly on low heat until it becomes thick. Add mashed bananas and vanilla extract. Mix well until smooth. Let it cool down fully.

After it cools, put the pudding in the fridge for one hour. This makes it firm and easy to fry.

Scoop small portions of the cold pudding. Roll them into small balls or flat patties. Place them on a tray and freeze for 30 minutes.

Take three bowls.

One for flour, one for beaten eggs, and one for breadcrumbs mixed with crushed vanilla wafers. Roll each pudding ball in flour, dip it in egg, then cover it with the crumb mix.

Pour oil into a pan. Heat it on medium flame. The oil should be hot but not smoking.

Drop the coated pudding balls gently into the hot oil. Fry them until golden brown. Turn them to cook all sides. It takes 1–2 minutes for each side.

Take the fried pudding balls out using a slotted spoon. Put them on paper towels to remove extra oil. Let them cool a bit before serving.

You can sprinkle powdered sugar or drizzle caramel sauce on top. This makes them sweeter and prettier.