To a large skillet over medium heat, melt 6 tablespoons of butter over low heat.

To the melted butter, add the brown sugar and stir until the brown sugar has dissolved, then stir in the salt.

Add the fresh banana slices and cook for 4-5 minutes, stirring to coat until the bananas have softened and the brown sugar mixture has turned into a syrupy consistency. Remove from heat and set aside to cool.

To a large bowl, add the pudding mix and milk. Whisk milk until combined. The pudding will thicken upon sitting. 

Melt 6 tablespoons of the butter.

In a medium mixing bowl, combine melted butter with the graham cracker crumbs and granulated sugar.

Press the crumb mixture into the bottom and sides of a 9-inch standard pie plate.

Spread about ½ cup of the vanilla pudding over the graham cracker crust in the bottom of your pie plate.

Spoon about half of the caramelized bananas on top of the pudding layer. Spread into a single layer of sliced bananas.

Spread half of the remaining pudding over the layers of bananas.

Then repeat layering the remaining bananas and leftover pudding mixture.

Top with whipped cream and use a spatula to form soft peaks. Then, drizzle with any sauce left in your skillet to garnish (optional).

Loosely cover with plastic wrap or aluminum foil and chill for 3-4 hours before slicing and serving.