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Banana Caramel Cream Dessert

Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Vanilla Pastry Cream
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
For the Layers and Topping
  • 3 large ripe bananas sliced
  • 1/2 cup high-quality caramel sauce store-bought or homemade
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • Extra graham cracker crumbs for garnish

Method
 

Preparation
  1. Make the crust: In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of 6 individual dessert jars or a 9-inch pie dish. Chill in the refrigerator.
  2. Make the pastry cream: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk and egg yolks.
  3. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Remove from heat.
  4. Stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap (touching the surface), and chill completely.
Cooking
  1. Once the pastry cream is cold, whisk it briefly to smooth it out.
  2. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Finishing
  1. Assemble the dessert: Spoon a layer of vanilla pastry cream over the graham cracker crust.
  2. Add a layer of sliced bananas and drizzle generously with caramel sauce.
  3. Top with a final layer of whipped cream.
  4. Garnish with a few extra banana slices, a drizzle of caramel, and a sprinkle of graham cracker crumbs.
  5. Chill for at least 2 hours before serving to allow the flavors to meld and the crust to set.