In a medium bowl, lightly beat the eggs until the whites and yolks are well combined. Set aside.
In a medium heavy-bottomed pan, whisk together the brown sugar and flour.
Add the milk and heat over medium-high heat, whisking constantly, until it starts to boil. Lower heat and simmer for 3 minutes, whisking the whole time, until thickened.
Remove from heat.
Remove 1 cup of the pudding and slowly pour it into the eggs, whisking the whole time, to temper them. Beat until well combined.
Pour the egg mixture into the pudding, whisk it together, and return to the heat.
Bring it to a boil again and then lower the heat, simmering for 2 minutes, whisking the whole time.
Remove from heat and add the butter, vanilla, and banana bakery emulsion (it may bubble up--be careful not to get burned). Whisk until the butter is melted completely and all ingredients are incorporated.
Transfer to a clean bowl to cool to room temperature. If not assembling right away, after it has cooled, cover with plastic wrap (being sure the plastic wrap is touching the surface of the pudding) and refrigerate until ready to assemble.
When ready to assemble, using an electric mixer with a whisk attachment, beat together the heavy whipping cream, confectioners' sugar, vanilla, and cinnamon until you get soft peaks. Set aside.
Get out 12 small dessert cups and crumble 1 vanilla wafer cookie in each cup.
Sprinkle some toffee bits into each cup.
Sprinkle some banana over the top.
Scoop about 2 generous spoonfuls (I used the large spoons for eating, not to be confused with a measuring Tablespoon) into each cup.
Repeat with the vanilla wafer cookies, toffee bits, and bananas.
Dollop some whipped cream on top and refrigerate for 2 hours before serving.