Ingredients
Scale
- 2 cups whole milk
- 1/2 cup sugar
- 3 tbsp cornstarch
- A pinch of salt
- 2 egg yolks
- 1 tsp vanilla
- 2 tbsp butter
- 3 ripe bananas
- 18–24 gluten-free vanilla wafers
- 1/2–3/4 cup heavy cream
- 1–2 tbsp powdered sugar
Instructions
- Whisk together whole milk, sugar, cornstarch, salt, and egg yolks in a saucepan.
- Cook over medium heat, whisking constantly, until thickened and reaching 170–175°F.
- Remove from heat and stir in vanilla and butter for sheen.
- Layer banana slices and gluten-free wafers in a dish.
- Ladle hot custard over the layers.
- Chill for 2–4 hours before serving.
- Optionally, whip heavy cream with powdered sugar and dollop on top before serving.
Notes
For best results, temper egg yolks slowly and ensure custard doesn’t boil. Use firm bananas to prevent mushiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop Cooking, Chilling
- Cuisine: American
- Diet: Gluten-Free