In a sauce pan add the softened butter and cook over medium heat until it starts to sizzle. Add the sugar and stir well. Increase the heat to medium high and cook until the sugar-butter mixture begins to brown, about three to five minutes.
Add the bananas and cook for three minutes stirring until the ingredients are completely combined and some of the water in the bananas has cooked out.
Lower the heat and add rum. Cook for two to three minutes until the alcohol evaporates. Turn off the heat and set aside.
Heat the half and half in a large saucepan over medium heat.
In a mixing bowl, combine the remaining pudding ingredients; egg yolks, flour, cornstarch, sugar and vanilla. With a wire whisk blend this together
When the half and half is hot add half of it in a slow stream to the egg yolk mixture, stirring continuously. Add the other half and continue stirring.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture reaches a thick, creamy consistency, about six to eight minutes.
Push through a fine mesh strainer into a measuring cup or directly into individual pudding cups.
How to assemble the dessert:
Start with one layer of pudding, then cover with crumbled vanilla wafers, add the banana mixture and cover with some more crumbled wafers. Finally, add another layer of pudding and top it all with a fine cover of crumbled wafers and let it chill in the refrigerator. Top with whipped cream and serve.
1 stick unsalted butter
¼ cup rum
3 bananas, peeled and cut into quarter inch cubes
2 cups half and half
6 egg yolks
2 teaspoons vanilla extract
¼ cup flour
2 tablespoons cornstarch
1 cup vanilla wafers, finely crumbled (about 15-20 wafers)
Whipped cream for topping