Prepare the Pudding: In a saucepan, whisk together egg yolks, sugar, cornstarch, and a pinch of salt. Gradually whisk in whole milk. Cook over medium heat, stirring continuously until thickened, about 5-7 minutes.

Mix in Butter: Remove the pudding from heat and stir in butter and vanilla bean paste until smooth. Allow it to cool for about 30 minutes, then cover with plastic wrap directly on the surface to prevent a skin from forming.

Make the Cupcake Batter: In a mixing bowl, combine cake flour, baking powder, and salt. In another bowl, cream butter and sugar, then add canola oil, egg, vanilla extract, sour cream, and milk until well combined.

Combine Mixtures: Gradually mix the dry ingredients into the wet batter until just combined. Be careful not to overmix; the batter should be light and fluffy.

Bake the Cupcakes: Preheat your oven to 350°F (175°C). Line a cupcake pan with liners, and fill each about two-thirds full with the batter. Bake for 18 minutes, or until a toothpick comes out clean.

Cool the Cupcakes: Once baked, remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Whip the Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla bean paste until stiff peaks form, creating a fluffy frosting.

Assemble the Cupcakes: Cut a small hole in the center of each cupcake and fill it with the cooled pudding. It’s okay to be generous!

Frost and Garnish: Pipe or spread the whipped cream on top of each cupcake. Add sliced banana and sprinkle with crushed vanilla wafers for that perfect crunch!

Serve and Enjoy: Drizzle any excess pudding over the top if desired. Serve these delightful banana pudding cupcakes to family and friends and enjoy their delight!