Place milk, vanilla, sugar, cornflour, bananas and eggs into TM bowl and cook 8 min/80℃/speed 4. Remove from bowl and place into a container with a cartouche on top. (Cartouche is a round piece of parchment or grease-proof paper that covers the surface of a stew, soup, stock or sauce to reduce evaporation, to prevent a skin from forming and/or to keep components submerged.)
Refrigerate for several hours until completely cold.
Place cream into clean, dry TM bowl and whip 20-40 sec/Butterfly/speed 4 until soft peaks form.
Add cold custard mixture and blend 10 sec/speed 5. If the mixture is overbeaten, it will separate. So fold in the remaining cream with a spatula if necessary. Refrigerate until ready to serve.
To make the burnt caramel bananas, melt the butter, sugar and salt on a medium heat (Induction 6) until combined. Increase heat until you can see that the colour is deepening, but remove from the heat before it gets too hot. Add sliced bananas to the mixture and toss gently until they are caramelised. You will get some crispy pieces of burnt caramel, reserve these.
Place a dollop of the pudding into serving glasses, place a few pieces of banana on top, a few little caramel crumbles and then repeat the layers, finishing with the bananas. If you have to make more bananas, do so freshly each time as you serve. The pudding will keep quite well in a sealed container in the fridge for about 3-4 days.