Sweet, creamy and delicious… this Banana Caramel Cream Dessert is my new favorite treat!
Some may say I’m a bit obsessed with desserts… and I’m sure they’re right.
A few weeks ago I was laying in bed late at night, dreaming up the creation I have for you today. Mind you, it’s nothing all that ground breaking… but it sure is delicious!
This recipe starts with delicious homemade pastry cream, then fresh bananas, whipped cream, caramel sauce, and a graham cracker crust.
Each element is pretty tasty on it’s own, but when layered together they create a truly amazing dessert!
Here are some step by step photos to get you started on this dessert, and you’ll find the full printable recipe at the end of the post.
Press graham cracker crumble into individual dishes.
Add a layer of pastry cream and bananas.
Top bananas with whipped cream, graham cracker crumble and caramel. Repeat layers.
How to Make Banana Caramel Cream Dessert
Banana Caramel Cream Dessert
Ingredients
- 2 bananas I used two bananas for 6 small dessert servings
- caramel sauce Good quality or dulce de leche.
- fresh whipped cream I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar
Vanilla Pastry Cream
- Vanilla Pastry Cream
- 2/3 cup sugar can be reduced to 1/2 cup if you prefer desserts less sweet
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk
- 2 eggs
- 2 tablespoons butter
- 1 tablespoon vanilla extract or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste
Graham Cracker Crumble
- 1 1/2 cups graham cracker crumbs about 10 full sized crackers
- 1/3 cup butter melted
- 1 tablespoon sugar
Instructions
Make Pastry Cream
- 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.
Make 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.
Assemble dessert
- 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).
- 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.
Notes
Nutrition
PIN IT NOW to save for later!
Enjoy!
I doubled your filling then added one and a fourth cups or so of Ghirardelli white chocolate chips. I’m trying to make this a banana cream white chocolate pie. Drizzled with caramel. I’m hoping the white chocolate will thicken the filling so it will hold up better in a pie pan. The filling taste amazing! Warm and delicious….waiting is the hardest part! Thanks again for posting!
I am making this dessert for the second time and was wondering if you’ve ever used white chocolate melted into the pudding filling? It’s amazing as it is, but thought I’d try it. Love your site!
Amei sua sugestão e farei em breve. obrigada pela preciosa dica.
Tenha um ótimo dia
these look so cute and delicious. I went shopping today and bought everything, even the cute little glasses. I’m going to make them for the Super Bowl tomorrow. Do you think it would be okay to make the pastry cream and whipped cream today and then assemble the dessert tomorrow? Thanks for the great recipe!
To save time tomorrow I would suggest making the crumble today, and storing at room temp. in an airtight container. Also, you can make the pastry cream today and store in the fridge. I would recommend not making the whipped cream until tomorrow, but it can be made several hours in advance (and stored in the fridge). Happy snacking!
I made these in little 4 ounce mason jars for our Christmas Eve party. They were a HUGE hit! Absolutely everyone loved them – and a few of the young men snuck out the door with an extra one and a spoon in their hand. LOL.
To fill 24 of the mason jars, I doubled the recipe.
Thanks so much for your sweet comment! So glad everyone enjoyed them!
I was thinking about maybe doing half graham cracker and half ginger snaps do you think that would be any good. I think it has some promise!
Hi Nancy, Yes, I’m sure the bit of spice from the ginger snaps would be delicious! Go for it! =)
Complimenti un blog fantastico, ho trovato delle ricette deliziose, grazie.
Yumm. Just made these 🙂 Absolutely delicious … Had to make a extra one for me to try now.. Let’s see what the family think tonight
Hi, I want to make them for a gift to mothers day to my sisters in a mason jar (and another desserts). Can I do it without the banana rust?
Hi Yadira, The bananas layered in the dessert should be fine, and not brown too much. I do usually wait to add the final slice of banana on top until shortly before serving. Enjoy!
Supposing you’re diabetic, what can you substitute for sugar? What brand (non-cancerous?) Thank you!! Please reply…. 😉
Hi Marice, I have not experimented with the recipe to create a sugar free version. Feel free to experiment.