PROCESS:

1. In a medium saucepan over medium heat, add ¼ inch water to the pan. Separately, heat the cream and vanilla bean in a medium saucepan over medium heat, to a steady simmer.
2. Place a large stainless-steel mixing bowl in the pan with the water, creating a double boiler.  Add the yolks and sugar, whisking continuously to a ribbon consistency, about 3 minutes. Turn up the heat for the cream and bring it to a boil. In a small stream, mix and temper the cream into the yolks, whisking continuously to combine and make the pudding.
3. Remove the bowl from the double boiler and pour the pudding through a fine sieve. Transfer the pudding to a container and cool in the refrigerator or on an ice bath. Once cooled, cover the pudding. The pudding may be scooped as needed and will hold for 3 days.
4. In a medium mixing bowl, combine the bananas and the pudding, folding together gently. Scoop equal amounts of the pudding into 6 small glass serving bowls and serve.