I've dome whipped cream plenty of times with a hand cranked egg eager, but I'm glad to say I've never had to do it with just a whisk. Not that I wouldn't, but I'm glad I haven't.
What's the pudding in your banana pudding? So often it's valilla pudding with banana slices (and Nilla wafers). I really want to make true banana pudding, with pureed bananas, milk, and corn startch cooked. Some good quality vanilla extract would not go amiss, and additional sugar would be optional, not necessary if the bananas are really ripe, i.e. nearly half brown on the outside.
That's good advice in many situations. Even if your're just throwing a steak or hamburger in a pan or on the grill, or putting a chicken in the oven, you'll get better results if you don't put cold meat on the heat.