1. Set a fine-mesh strainer over a large bowl. Combine milk, 1/2 cup sugar, the egg yolks, and cornstarch in a large, heavy-bottomed pot and bring to a simmer over medium heat, whisking often. Reduce heat to low and cook, whisking constantly, until pudding is very thick and glossy, 6 to 8 minutes.
2. Remove pot from heat and whisk in 2 tablespoons butter, the vanilla, and 1/2 teaspoon salt. Strain into prepared bowl, then press a piece of plastic wrap directly onto surface of pudding (discard strained solids). Refrigerate until very chilled, about 4 hours.
3. Meanwhile, center a rack in oven and heat to 325 degrees. Line a baking sheet with parchment and spread peanuts over top. Using hands, crush cookies into small pieces (a mixture of sizes is ideal, with no pieces larger than 1") and add to baking sheet.
4. Combine remaining 6 tablespoons butter, 1/4 cup honey, and 1/2 teaspoon salt in a medium saucepan and cook over medium heat until melted and foaming, about 2 minutes. Drizzle mixture over cookies and peanuts, then toss until well coated; spread into an even layer. Bake until browned and fragrant, about 15 minutes, then toss again and let cool completely. (Brittle will crisp up as it cools.)
5. When ready to serve, whisk pudding until very smooth and set aside. Combine cream and remaining 1/2 cup sugar in a medium bowl and beat with an electric mixer until stiff peaks form, about 3 minutes. Set 1/2 cup brittle aside, then layer 1 1/2 cups brittle, 1 cup bananas, 1 1/2 cups pudding, and 1 cup whipped cream in a large glass bowl. Repeat with remaining ingredients, ending with a mound of whipped cream. Sprinkle with reserved brittle, then drizzle with remaining 2 tablespoons honey.
Source: Hannaford fresh Magazine, May - June 2020