Combine milk, heavy cream, and sugar in a medium saucepan over medium heat, stirring gently until hot and fragrant, just shy of boiling.

In a separate bowl, whisk egg yolks until smooth. Temper the yolks by slowly whisking in half of the hot milk mixture.

Return the tempered yolks to the saucepan, add cornstarch and salt, and stir constantly until custard thickens and coats the back of a spoon.

Remove from heat and stir in vanilla extract.

Let the pudding cool until lukewarm, stirring occasionally to prevent a skin from forming.

In a 9×9-inch dish, layer Biscoff cookies at the bottom.

Top with sliced bananas, followed by a generous layer of pudding.

Repeat layers until dish is filled, finishing with a smooth layer of pudding on top.

Chill for at least 3 hours to allow flavors to meld.

Serve chilled in shallow bowls, showcasing the layers of cookie, fruit, and cream, optionally garnished with whipped cream and crushed Biscoff.