• In a medium saucepan mix together the whole milk and heavy cream.
• Remove 1 cup and place in a small bowl. Set aside.
• Bring the whole milk and cream and heat on medium-low heat.
• While that is heating add the yolks, guar gum, sweetener and salt to a large mixing bowl. Mix well then pour in the set aside cup of milk and cream and mix together.
• Pour the egg yolk mixture into the large pot of milk and cream and increase to medium heat to bring to a boil then simmer 5 minutes.
• Whisk constantly, pouring in the vanilla extract, vanilla stevia and banana extract. Continue to whisk until mixture thickens to pudding consistency, about 5 minutes.
• Remove from heat, pour into a bowl and cover a piece of plastic wrap or parchment paper directly onto the surface of the pudding so a skin does not form. Allow to cool to room temperature.

To Assemble:

• Sprinkle sugar free cookie crumble into bottom of each mason jar.
• Spoon in 1/4 cup pudding over crumbles.
• If using fresh bananas, layer 3 slices of banana over pudding.
• Sprinkle more cookie crumbles.
• Finish with 1/4 cup more of pudding.
• Top with sugar free whipped cream and more cookie crumbles if desired.