• Start by simmering a banana and milk over low heat for 10 minutes. Remove from heat and let it come to room temp before straining the bananas from the milk. In a medium bowl, whisk the egg yolks, cornstarch, and ½ cup of milk set aside.
• Add the banana infused milk back to the saucepan along with ½ cup of sugar and bring it to a boil over low heat. While whisking, slowly ladle ⅓ of the hot milk into the egg mixture to temper the eggs.
• Begin to slowly pour the egg mixture back into the pot while whisking constantly. Let it cook for 1-2 minutes to thicken then remove it from the heat. Immediately pour the mixture into a bowl over an ice bath.
• Place plastic wrap directly on the pudding top to avoid a skin from forming. Cool the pudding to room temperature. Completely chill in the fridge for 2-3 hours before assembling.
• Make the whipped cream by beating the heavy cream and powdered sugar to stiff peaks in the bowl using a mixer. Scoop half of the whipped cream into the pudding and fold until light and fluffy. Refrigerate until needed.

Cookie streusel

• Preheat the oven to 325 degrees. Crush 40 vanilla wafers with the brown sugar, 2 tablespoons of granulated sugar, and 4 tablespoons of melted butter. Spread on a baking sheet and toast for 15-18 minutes stirring and roaring the pan after 8-9 minutes. Remove from the oven and set aside to cool.

To assemble

• Layer the bottom of the baking dish with cookies and banana slices. Spread a layer of pudding then repeat with cookies and banana slices and another layer of pudding.
• Top with the remaining whipped cream and the vanilla cookie streusel. Chill covered with plastic wrap for at least 6 hours.