In a stand mixer outfitted with a whisk, whip heavy cream at a slow speed to soft peaks.
Add Greek yogurt, and continue mixing at a slow speed until combined. Reserve bowl in refrigerator.
In a new bowl, whip egg whites and sugar until they form stiff peaks. Add banana powder, banana extract and salt. Continue to mix until well-combined.
Gently fold cream mixture and egg white mixture together until smooth.
Place into piping bags or dole into small serving bowls. Reserve in refrigerator for at least 15 min to set, until ready to serve.