Banana Cream Recipe

Prepare ingredients

In a medium bowl, whisk the 4 egg yolks with the 2 tablespoons granulated sugar and 2 teaspoons cornstarch until smooth and slightly pale. Set aside.

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until it begins to steam and small bubbles form at the edge (do not boil). Stir occasionally to prevent a skin from forming.

Temper the yolks: ladle about 1/3 cup of the hot milk mixture into the egg yolk mixture while whisking constantly to gently raise the yolks' temperature. Repeat with one more ladleful (about 1/3 cup) until roughly half of the hot milk has been incorporated and the yolks are warm.

Return the tempered yolk mixture to the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 3–5 minutes. Do not let it boil.

Once thickened, remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. Pour custard through a fine-mesh sieve into a clean bowl to remove any cooked bits for a silky texture.

Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 1 hour until fully cold and set.

Prepare bananas: Peel 3 ripe bananas. Reserve 6 thin slices for garnish. Slice the remaining bananas into 1/4-inch rounds and toss gently with 1 teaspoon lemon juice to prevent browning.

Prepare crumb layer (optional): If using a crumb layer, combine 1 cup crushed graham crackers or vanilla wafers with 2 tablespoons melted unsalted butter in a small bowl until evenly moistened. Press half of the crumb mixture into the bottom of an 8-inch square dish or individual serving glasses to form a base.

Layering: Spread a thin layer (about 1/3) of the chilled custard over the crumb base. Arrange half of the sliced bananas in a single layer over the custard. Add another 1/3 of the custard to cover the bananas, then sprinkle the remaining crumb mixture if you kept some for a middle layer. Add the remaining banana slices and top with the remaining custard. Smooth the surface.

Chill the assembled dish in the refrigerator for at least 2 hours (better if 4 hours or overnight) to let flavors meld and custard firm up further.

Chill a mixing bowl and beaters in the freezer for 10 minutes if available. Pour 1 cup heavy whipping cream into the chilled bowl. Add 2 teaspoons confectioners' sugar and 1 teaspoon vanilla extract.

Whip on medium-high speed until soft peaks form, about 2–3 minutes. Don't overwhip; you want a light, spreadable cream.

After the assembled banana cream has chilled, spread or pipe the whipped cream over the top in an even layer. For a smoother finish, use an offset spatula.

Arrange the reserved 6 banana slices on top of the whipped cream. Sprinkle 2 teaspoons grated dark chocolate or chocolate shavings across the top.

Return to the refrigerator for 15–30 minutes to set the topping. Serve chilled. Leftovers will keep covered in the refrigerator for up to 2 days (banana slices may brown over time).