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1
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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2
Place a metal mixing bowl in the freezer.
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3
To make the cookies, cream together the brown sugar, granulated sugar, and butter.
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4
Add the peanut butter, egg, and vanilla, and mix until well combined.
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5
In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt until well combined.
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6
Add this to the sugar mixture and stir until a soft cookie dough forms.
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7
Working in batches, using a heaping teaspoon, form the dough into balls and place on the prepared baking sheets 2 inches apart.
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8
Bake, one sheet at a time, for 13 to 15 minutes, or until the edges are set.
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9
Cool on the sheet for 5 minutes then transfer to a wire rack to continue cooling (the cookies will harden as they cool).
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10
Repeat for the remaining cookie dough.
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11
You should have about 36 cookies.
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12
To make the pudding, whisk together the milk, granulated sugar, flour, egg yolks, and salt in a pot.
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13
Cook over medium-low heat, continuously stirring, until the mixture starts to bubble and then thicken, 4 to 6 minutes.
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14
Turn the heat down to low and stir in the butter and vanilla.
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15
Turn off the heat.
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16
To make the whipped cream, take the bowl out of the freezer, add the cream and honey, and then beat until soft peaks form.
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17
Peel and slice the bananas into 1/4-inch rounds.
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18
Sprinkle the slices with the lemon juice to prevent them from turning brown.
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19
To assemble, place a layer of cookies and bananas in the bottom of an 8-inch square baking dish.
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20
Layer on half of the pudding.
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21
Add another layer of cook ies and bananas and then top with the remaining pudding.
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22
Spread on top the whipped cream, and then decorate with the remaining cookies and bananas.
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23
Chill for at least 4 hours before serving, though if you prefer, you can eat it warm.
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24
Alternatively, you can serve the pudding in six 1/2-pint Mason jars or bowls.
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25
Evenly divide the cookies, sliced bananas, and pudding, and then proceed as above.
