Bananas are lightly smoked before layering with a crushed pecan and butter wafer crust.
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Preheat your smoker to 225°F using applewood; peel the bananas and smoke them whole on a wire rack for 20 minutes until slightly golden but not mushy.
Pulse the vanilla wafers and toasted pecans in a food processor until fine crumbs form, then mix with melted butter and press into a 9x13 dish.
Bake the crust at 350°F for 10 minutes to set, then allow to cool completely before layering.
In a heavy saucepan, whisk sugar, cornstarch, and salt; gradually whisk in milk and egg yolks over medium heat until thickened to a pudding consistency.
Remove pudding from heat, stir in vanilla bean paste, and press plastic wrap directly onto the surface to prevent skin formation while cooling to room temperature.
Slice the smoked bananas into 1/4 inch rounds and layer them evenly over the cooled pecan crust.
Whip the heavy cream to stiff peaks and gently fold half of it into the cooled custard before pouring the mixture over the bananas.
Top with the remaining whipped cream and extra crushed pecans, then chill for at least 4 hours to allow the smoke flavor to permeate the custard.
