In a food processor, purée the banana with the lemon juice and vanilla until smooth. Set aside.
In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs and combine with a whisk until smooth. Stir in the milk and puréed banana.
Bring to a boil, stirring and scraping the bottom of the pan. Simmer for about 5 seconds. Strain into a bowl and cover with plastic wrap directly on the pastry cream. Let cool and refrigerate for about 3 hours or until completely chilled.
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