Ingredients
Scale
- 2 cups whole milk
- 1/2 cup sugar
- 3 tbsp cornstarch
- A pinch of salt
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tbsp butter
- 3 ripe bananas
- 18–24 gluten-free vanilla wafers (or a buttery cookie crumb)
- 1/2–3/4 cup heavy cream (for topping)
- 1–2 tbsp powdered sugar (for topping)
Instructions
- Whisk together milk, sugar, cornstarch, salt, and egg yolks in a saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and reaches 170–175°F.
- Remove from heat, then stir in vanilla and butter.
- In a 9×9-inch dish, layer banana slices and vanilla wafers.
- Ladle hot custard over the layers and chill for 2–4 hours.
- Whip heavy cream with powdered sugar and dollop on top before serving.
Notes
For a lighter version, use instant vanilla pudding mix made with cold milk. To prevent bananas from browning, toss slices with lemon juice before layering.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop, Chilling
- Cuisine: American
- Diet: Gluten-Free