Number Of Ingredients 13 Steps:
In a medium bowl, beat eggs with a fork to combine. Set aside. Mix sugar, cornstarch and salt in a medium saucepan. Gradually pour in milk, while whisking, to make a smooth mixture. Cook over medium heat, stirring almost constantly, until the mixture thickens and boils. Continue to cook and stir one minute. Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir well. Pour warmed egg mixture into the pan with the rest of the hot milk mixture. Return to a slow boil, and cook one minute, stirring constantly. Remove from heat and stir in butter and vanilla. Set aside to cool. When the pan has cooled, place in the refrigerator to fully cool. If desired, lay a piece of plastic wrap on the top surface of the pastry cream to prevent a skin from forming. Graham Cracker Crumble 1 1/2 cups graham cracker crumbs (about 10 full sized crackers) 1/3 cup butter, melted 1 Tablespoon sugar Directions: Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowl and , stir until fully combined. Pour into a 9″x13″ casserole dish and press into a even layer. Bake at 350*F for 10-12 minutes, until light brown. Allow to cool. Dessert assembly~ (pictured below as well) 1. Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use a small glass to press the crumble into a firm layer (as pictured below). 2. Add a layer of pastry cream into each dish. For easy assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes from this bag. 3. Add a few slices of banana. 4. Top bananas with a layer of whipped cream. 5. Add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce de leche into a small ziplock bag and snip off the end for easy application). Repeat layers 2-5 Serve immediately or refrigerate up to 3 hours. Top with a slice of fresh banana just before serving.
Time 41m Yield 10-12 serving(s) Number Of Ingredients 8 Steps:
Graham Cracker Crumble: Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowl and , stir until fully combined. Pour into a 9"x13" casserole dish and press into a even layer. Bake at 350*F for 10-12 minutes, until light brown. Allow to cool. Whip the cream and add the powdered sugar. Make your vanilla pastry cream. Make your caramel sauce or get it out of a jar. Slice the bananas. Assembly —-. Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use a small glass to press the crumble into a firm layer. Add a layer of pastry cream into each dish. For easy assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes from this bag. Add a few slices of banana. Top bananas with a layer of whipped cream. Add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce de leche into a small ziplock bag and snip off the end for easy application). Repeat layers 2-5. Serve immediately or refrigerate up to 3 hours. Top with a slice of fresh banana just before serving. Options: add nuts. Serving Option: Make as 1 big trifle. Easy Options: Use prepared pudding mix in place of the pastry cream, or cool whip in place of the whipped cream, feel free, but I can not attest to the results.
Time 10m Yield 3-1/2 cups. Number Of Ingredients 7 Steps:
In a large saucepan, combine the ice cream topping, lemon juice, cinnamon and lemon zest. Cook and stir over medium heat until heated through. , Just before serving, stir in bananas and extract. Serve over ice cream.
Time 15m Yield 4 Number Of Ingredients 4 Steps:
Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up). Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.
