Use a 23cm pie plate. Grease lightly. Preheat oven to 180 degrees C. Place the wafers, honey and 2 tablespoons water in a food processor; process to make fine crumbs. Press into pie plate to form a crust. Bake until set; about 10 minutes. Cool on a wire rack.
Whisk the sugar and flour in a saucepan until blended. Whisk in the milk slowly and bring to a simmer over medium heat. Whisk egg yolks and egg in a bowl; whisk in 250ml (1 cup) of the hot milk mixture. Return the mixture to saucepan (this avoids curdling). Cook, whisking, until mixture comes to a full boil and thickens. Remove from heat, then whisk in the butter and vanilla. Cool for 15 minutes.
Slice bananas; toss with orange juice. Line crust with one-third of the bananas and top with half of the filling. Repeat, then arrange the remaining bananas on top; overlap slices to make a spiral design. Melt the apricot preserve and brush over bananas. Let cool for 30 minutes at room temperature. Chill for at least 4 hours or overnight before serving.