In a large mixing bowl, whisk together eggs, brown sugar, flour and cinnamon. Set aside.

In a blender, puree bananas, and set aside.

In a heavy pot over medium heat, add milk and bring to a simmer, stirring frequently to avoid scorching. Just as milk begins to boil, remove from heat and whisk into egg mixture in a slow, steady stream (this helps avoid lumps).

Return milk and egg mixture to pot over medium heat and bring to a gentle simmer, stirring constantly to avoid scorching. Stir in vanilla extract, then banana puree, then pour mixture into a clean bowl.

Chill for 2 hours and serve as is, or for a decorative twist, layer into parfait glasses, alternating ginger snap cookies, banana slices and pudding, and serve garnished with whipped cream and a mint sprig.