This is a rich, decadent, and delightfully sinful twist on traditional banana pudding. I created it purely by accident while preparing an eggless banana cream pie for my friend with dietary restrictions. I use all organic ingredients, as I find the finished result to be superior in flavor, richness, and texture.
1Whisk first 4 ingredients in saucepan until cornstarch is dissolved, whisk in sugar and salt. Heat over medium high stirring constantly until mixture thickens up well. Remove from heat, whisk in scraped vanilla bean.
2Pour into large mixing bowl and set on a rack to cool for about an hour. Refrigerate at least 4 hours or overnight. When pudding is chilled well whip it until it is smooth and light in texture.
3In medium bowl, whip chilled cream until it starts to thicken. Add 1T sugar and then whip until stiff peaks are formed. Fold chopped bananas into pudding, and then fold whipped cream in until well combined. Serve the magic!