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1
Line the bottom and sides of a 9-inch-square baking dish with the vanilla wafers.
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2
Set aside.
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3
Combine the brown sugar and flour in a medium saucepan set over medium heat; stir to combine.
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4
Add the milk, whisk, and bring to a boil over medium-high heat.
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5
Lower the heat to medium-low and simmer, whisking constantly, until thick, 3 to 4 minutes.
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6
Remove from the heat.
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7
Whisk the eggs in a medium bowl.
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8
Gradually whisk about 3/4 cup of the hot milk mixture into the eggs.
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9
Return the egg mixture to the saucepan with the remaining hot milk mixture and bring to a boil.
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10
Lower the heat and simmer, whisking constantly, until smooth and thick, about 2 minutes.
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11
Remove from the heat and add the butter and vanilla.
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12
Whisk until the butter is melted and the mixture is smooth.
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13
Transfer to a clean bowl and cool to room temperature.
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14
In a medium bowl, whip the cream until soft peaks begin to form.
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15
Add the confectioners' sugar and whip until stiff peaks start to form.
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16
Add the rum and whip to incorporate.
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17
Set aside in the refrigerator.
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18
Pour half of the pudding over the vanilla wafers, then top with the banana slices.
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19
Add the remaining pudding, smoothing it over the bananas.
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20
Cover tightly and chill at least 2 hours before serving.
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21
To make the chocolate sauce, in a small heavy saucepan, bring the cream to a bare simmer over low heat.
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22
Place the chocolate pieces in a medium heatproof bowl.
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23
Pour the cream over the chocolate and let sit for 1 minute, undisturbed.
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24
Add the vanilla and whisk until the chocolate melts and the sauce is smooth and thick.
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25
Let the sauce cool slightly before using.
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26
When ready to serve, top with the whipped cream, and smooth with the back of a spoon.
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27
Drizzle chocolate sauce over the cream and top with the walnuts.
