Place the ⅓ C. sugar and milk in a sauce pan. Stirring until the sugar is dissolved, bring to a boil and remove from heat.
In a mixing bowl, combine the other ⅓ C. sugar and cornstarch, whisking together. Add the egg and egg yolk and combine.
Pour ½ C. of the hot milk into the egg mixture and whisk in quickly, to temper. Pour the rest of the hot milk in and whisk to combine. Pour the mixture back into the saucepan and bring to a boil on medium heat, whisking constantly.
When the mixture reaches a boil, let it cook for 30 seconds more while constantly whisking, then remove from heat.
Add the vanilla and banana to a blender and pour the pudding over it. Puree until the banana is smooth and well blended into the pudding.
Divide the pudding between 12 popsicle molds and insert wooden popsicle sticks into the middle of the pudding.
Freeze for at least 4 hours.
Clear a space in the freezer where you can set the popsicles, inverted, in between the rungs.
Melt the chocolate and coconut together in the microwave in a small bowl, for about 1 minute. Whisk together until smooth. Place the chocolate mixture in a tall narrow container, like a plastic drinking cup.
Unmold the popsicles using hot water. Dip the popsicles halfway into the melted chocolate, then turn them right side up, allowing the excess chocolate to drip down the sides as is hardens. Working quickly, dip just the top inch of the popsicle in a small bowl of sprinkles.
Place the chocolate dipped popsicles right side up, sitting on the rungs of your freezer shelf.
When all the pops have been dipped, pipe a swirling of whipped cream on top of each one and top the cream with a maraschino cherry.
Make sure to dry off the cherries first, before topping.
Freeze again until the whipped cream is hard.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/07/14/banana-split-pudding-pops/