Peel the bananas, and slice them into rings.  Place the banana's rings on a wire rack on top of a baking tray. Sprinkle the granulated sugar on top and caramelize using a kitchen torch. Flip the bananas and repeat the process. Place the bananas in the fridge while we assemble the pudding.

Place the whole milk and heavy cream in a medium saucepan and bring it to simmer. In a bowl; put the eggs, granulated sugar, and cornstarch, and whisk until well combined. Slowly pour half of the warm milk into the egg mixture and whisk well. Pour all the egg mixture into the saucepan with the rest of the milk.  Turn on heat to medium, constantly whisking, and cook the pudding until it reaches the temperature of 180°F. Once the pudding is ready, remove it from the stove and whisk in vanilla paste and banana puree.Move the pudding into a small tray, and when it gets to room temperature, cover it with plastic wrap in contact with the surface, and place it in the fridge.

Place the heavy cream, powdered sugar, and vanilla paste in a mixer bowl. Beat until stiff peak and set aside.

Gather everything we have prepared; the cookies, the pudding, the whipped heavy cream, and the caramelized bananas.I'm putting the banana pudding in 2 12oz mason jars, but you can also use coffee cups or whatever you have on hand.Create the first layer of banana custard, and break some cookies on top. Next, add a layer of whipped heavy cream and caramelized bananas. Repeat the process once more until you fill the jars to the top.After filling the jars, decorate with pieces of caramelized bananas and a whole cat tongue cookie on top.Make the pudding rest in the fridge for 2 to 4 hours before serving. You can leave the banana pudding in the refrigerator for up to 48 hours, but the cookies will be soggy, and the cream color will turn brown due to the bananas.