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Begin by preparing the brown butter custard. In a pan, heat the butter until it turns brown, then set it aside.
In a saucepan, mix together the whole milk, egg yolks, granulated sugar, dark brown sugar, cornstarch, vanilla paste, and salt. Whisk until the mixture is smooth.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to bubble.
Once thickened, remove the saucepan from the heat and stir in the browned butter until it is fully incorporated. Allow the custard to cool slightly.
In a separate bowl, whip the double cream with the salt until soft peaks form. Gradually add the condensed milk and icing sugar, continuing to whip until everything is well combined.
Gently fold the whipped cream into the cooled custard until the mixture is smooth and well blended, creating the pudding base.
In a serving dish, layer the sliced bananas, custard cream biscuits, and the pudding mixture. Repeat the layering process until all ingredients are used, ensuring the final layer is pudding on top.
Chill the assembled banana pudding in the refrigerator for a few hours before serving.