Start by creating the banana-infused cream. Gently warm the heavy cream in a saucepan over low heat until it simmers. Add sliced bananas, letting their sweet aroma fill the air. Once combined, let it sit covered in the fridge overnight to intensify the banana flavor.

As the cream cools, prepare the vanilla custard. Warm milk until steam rises, then whisk it into egg yolks mixed with sugar and cornstarch. Slowly introduce to ensure smoothness. Return to the heat, stirring until thickened, marked by the formation of creamy ribbons.

Enhance your custard with a touch of butter, vanilla, cinnamon, and optional banana flavoring. Once integrated, allow it to cool in the refrigerator until set.

Strain the cold banana cream, removing fruit while capturing all flavors. Whip it until peaks form.

Blend sweetened condensed milk with softened cream cheese until smooth, then fold into the banana cream. Whip again for a delightful texture.

Layer time! Start with whipped cream at the dish base, followed by a cookie bed and banana slices. Half of the cooled custard comes next, with graham crumbs topping this layer. Repeat, finishing with whipped cream and decorative banana slices. Chill before serving.