In a medium bowl, beat the egg yolks with the cinnamon, mashed banana, cream cheese, beaten eggs, and vanilla extract.
Mix them until getting a creamy texture.
Transfer to a saucepan over medium heat and mix it with the milk and all-purpose flour.
Stir and cook for 8 minutes and remove from the heat.
Transfer to a bowl and let it cool down for 15 minutes.
Cover it and take to the fridge for 2 hours.
Pour the pudding into bowls, top with sliced bananas, rolled wafer, and caramel sauce drizzles.
Serve and enjoy.