Special equipment: pop molds to make sixteen 3-ounce pops; 16 pop sticks
Combine the milk, cane juice, cream and vanilla seeds and pod in a saucepan over low heat. Heat the mixture until warm throughout then set aside to cool. Remove the vanilla pod.
Pour the milk mixture into a blender. Add the 4 whole bananas and blend until smooth.
Place two slices of the remaining bananas and two vanilla wafers into each pop mold. Pour the milk mixture into the molds.
Place one pop stick into each mold, submerging it halfway, and freeze for at least 8 hours.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.