In a medium saucepan whisk together the brown sugar, cornstarch, and 1/2 teaspoon salt. Whisk in the milk and cream. Bring to a boil over medium heat, whisking frequently. When it starts to boil, set a timer for one minute and whisk constantly. Remove from heat and stir in the butter and vanilla.

Pour into a bowl or tupperware, then cover surface with wax paper or plastic wrap. If you skip this step the pudding will get a film on the top of it, and when you mix that in you end up with lumps in your pudding. Chill at least 1 1/2 hours.

In a large saucepan over medium-high heat, add the butter and brown sugar. Continually stir the sugar so that it doesn’t scorch. Cook until the butter and sugar have melted together. Add the bananas and cook for just about 1 minute. You want the edges to caramelize and coat in the sugar but you don’t want them to get too soft. I found it was best to gently turn the bananas so that each side gets caramelized. Turn off the heat and set this aside to cool.

Once cool, add about one banana (a fourth of the bananas) to a food processor or blender, making sure to add some of the brown sugary sauce too. Puree until smooth. Fold this into the whipped cream. Taste it. Puree more bananas and add them if you want a stronger flavor.

Serve the pudding topped with whipped cream and roasted bananas.