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A delicious plate of Banana Caramel Cream Dessert

Banana Caramel Cream Dessert

This delightful Banana Caramel Cream Dessert features layers of creamy vanilla pastry cream, fresh banana slices, homemade graham cracker crumble, and luscious caramel sauce, all topped with fluffy whipped cream. An easy and impressive treat for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 small dessert servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces bananas Choose ripe but firm bananas for best texture.
  • 200 ml caramel sauce Use a high-quality store-bought sauce or homemade dulce de leche.
  • 180 ml fresh whipped cream Whip 3/4 cup heavy cream with 1 tablespoon powdered sugar until stiff peaks form.
Vanilla Pastry Cream
  • 2/3 cup sugar Adjust to 1/2 cup for a less sweet pastry cream.
  • 1/4 cup cornstarch Essential for thickening the pastry cream to the right consistency.
  • 1/2 tsp salt A pinch of salt enhances all the other flavors.
  • 3 cups whole milk Whole milk provides the richest, creamiest pastry cream.
  • 2 large eggs Ensure eggs are at room temperature for easier tempering.
  • 2 tbsp butter Unsalted butter, cut into small pieces, for a smooth finish.
  • 1 tbsp vanilla extract High-quality vanilla is key for a delicious pastry cream, or use a combination for depth.
Graham Cracker Crumble
  • 1 1/2 cups graham cracker crumbs Finely crush about 10 full-sized graham crackers for the crumble.
  • 1/3 cup butter melted Melted butter helps bind the graham cracker crumbs together.
  • 1 tbsp sugar Adds a subtle sweetness to the crunchy graham cracker base.

Equipment

  • Medium saucepan
  • 9x13 Casserole Dish
  • Large bowl
  • whisk
  • Refrigerator

Method
 

  1. In a medium bowl, beat eggs with a fork to combine. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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 an even layer. Bake at 350*F for 10-12 minutes, until light brown. Allow to cool.
  6. Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use a small glass to press the crumble into a firm layer.
  7. 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.
  8. Add a few slices of banana.
  9. Top bananas with a layer of whipped cream.
  10. 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).
  11. Repeat layers 2-5 for additional servings if desired.
  12. Serve immediately or refrigerate up to 3 hours. Top with a slice of fresh banana just before serving.

Notes

Feel free to adjust the sweetness of the pastry cream and the amount of caramel to your liking. This dessert is best served fresh but can be refrigerated for a few hours.