Place the heavy whipping cream into a saucepan over medium low heat on the stove, and heat until beginning to steam, but not boiling.

Remove from the heat, and allow the cream to cool until you can touch it with your finger.

Whisk the yolks together in a bowl, and slowly add in some of the warm cream, whisking as you do.

Once the egg yolks have been tempered with the warm cream, return the saucepan to the heat, and pour the egg mixture in, whisking constantly as you do.

Add in the sugar substitute, and stir to combine.

Simmer the mixture, stirring often until thickened to a pudding consistency.

Remove from the heat, and stir in the vanilla and banana extracts.

Continue to cool and whisk the mixture for 5 minutes.

Place a layer of plastic wrap firmly down against the top of the mixture in the saucepan, this will prevent a film from forming.

Chill for 2-3 hours and serve garnished with whipped cream and High Key vanilla wafers.