In a mixing bowl, whisk together the egg yolks and granulated sweetener until combined and smooth.
In a small saucepan, add the heavy cream and on low heat, bring it to a simmer. Once it begins to bubble, remove it from the heat. Let it cool slightly, until warm but no longer hot.
Add a third of the warm cream into the egg mixture and gently mix together, until combined. Add another third of the cream into it and mix again. Add the remaining cream and mix well, until combined.
Transfer the mixture back into the saucepan and add the banana extract. On low heat, bring the pudding mixture to a simmer, while stirring regularly. Once it begins to simmer, continue to stir frequently until it thickens up. Once it is thick, remove the pudding from the heat.
Gently pour the pudding through a strainer and into a mixing bowl. Gently mix several times, before covering the bowl and refrigerating it for at least 2 hours, or until it is chilled.
Remove from the refrigerator and using a stick mixture, beat together until smooth and creamy. Pour into four serving bowls or glasses and enjoy.
TO STORE: This pudding should always be stored in the refrigerator, covered. It will keep fresh for up to one week. TO FREEZE: Place leftovers in a shallow container or individual ramekins and store them in the freezer for up to 6 months. The pudding needs to be thawed completely before eating it. Recipe loosely adapted from here.