11. Place butter in a greased 9-inch microwae safe pie plate. Heat, uncovered, on hight for 1 minute or until melted, turning once. Stir in crumbs and sugar; mix well. Press onto the bottom and up the sides of plate. Cook, uncovered, on high 1 1/2 to 2 minutes or until crust is firm and holds together. Cool completely.
2. For filling in a 2-quart microwave-sae bowl, combine sugar flur and cornstarch. Gradually whisk in the milk until smooth.
3. Microwve, uncovered, on high for 9 to 10 minutes or until thickened, stirring every 2 minutes. Stir a small amount of hot liquid into egg yolks. Gradually return to the bowl, stirring constantly. Cool 1 to 1/2 minutes longer or until bubbly, stirring every 30 seconds. Stir in butter, vanilla and salt until butter is melted. Cool for 20 minutes, stirring several times.
4. Arrange bananas in crust. Top with filling. Cover and chill 8 hours or overnight. Top with cool whip and additional bananas if desired.