Banana Cream Dessert
This creamy Banana Cream Dessert features a buttery graham cracker crust, silky homemade banana custard, fluffy whipped cream, and fresh banana slices. It's a classic make-ahead dessert that's perfect for holidays, potlucks, or any special occasion.
Equipment
- 11×7-inch baking dish
- Medium mixing bowl
- large saucepan
- whisk
- Electric hand mixer
- piping bag or zip-top bag
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp butter, melted
- 1/4 cup sugar
- 3 cups milk, divided
- 5 egg yolks
- 5 tbsp cornstarch
- 1/4 tsp salt
- 1/2 cup sugar
- 1 1/2 tsp banana extract
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- 2 bananas, sliced
Instructions
- Preheat the oven to 350°F (175°C) and lightly spray an 11×7-inch baking dish with non-stick cooking spray.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
- Press the crust mixture firmly into the prepared baking dish using the back of a measuring cup.
- Bake for 10–15 minutes or until lightly golden. Remove from the oven and allow the crust to cool completely.
- Whisk together the egg yolks, cornstarch, salt, and 1/4 cup of the milk in a mixing bowl until smooth.
- In a large saucepan, combine the remaining 2¾ cups milk with 1/2 cup sugar and bring to a gentle simmer over medium heat.
- Slowly whisk half of the hot milk into the egg mixture, then return everything to the saucepan. Stir in the banana extract and cook, stirring constantly, until the custard thickens.
- Spread the custard evenly over the cooled crust.
- Cover the surface of the custard with plastic wrap or parchment paper, pressing lightly against the surface. Refrigerate for 2–3 hours until fully chilled and set.
- Beat the heavy whipping cream, 1/4 cup sugar, and vanilla until stiff peaks form.
- Pipe or spread the whipped cream over the chilled custard and garnish with fresh sliced bananas before serving.
Notes
For best results, use ripe but firm bananas and add them just before serving to prevent browning. Chill the dessert completely before topping with whipped cream. Store covered in the refrigerator for up to 3 days.