Description
A warm, creamy dessert made with silky custard, ripe bananas, and crisp vanilla wafers, chilled to perfection and topped with whipped cream.
Ingredients
Scale
- 4 ripe bananas
- 2 cups milk
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Vanilla wafers
- Whipped cream (for topping)
Instructions
- Slice the ripe bananas into 1/4-inch thick rounds and set them aside. Measure out milk, sugar, cornstarch, and salt. Separate the egg yolks into a small bowl and whisk lightly. Have a 2-quart saucepan and a heatproof serving dish ready.
- In the saucepan, whisk together the milk, sugar, cornstarch, and salt until the cornstarch is fully dissolved and the mixture is smooth.
- Place the saucepan over medium heat. Stir constantly with a whisk or spatula and cook until the mixture thickens and begins to bubble gently (about 6–8 minutes). Remove a small ladleful of the hot custard and slowly whisk it into the beaten egg yolks to temper them. Then pour the tempered yolk mixture back into the saucepan and cook for an additional 2–3 minutes, stirring constantly, until the custard is glossy and thick. Remove from heat and stir in the butter and vanilla extract until smooth.
- Arrange a layer of vanilla wafers on the bottom of your serving dish, top with a layer of banana slices, then spoon a layer of warm custard over them. Repeat to make 2–3 layers, finishing with custard. Cover with plastic wrap (touching the custard to prevent a skin) and chill in the refrigerator for at least 4 hours, or overnight. Before serving, top with a generous dollop of whipped cream.
Notes
For best flavor, use firm-ripe bananas and pure vanilla extract. To prevent browning, coat sliced bananas lightly with lemon juice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 32g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg