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
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Enjoy!
I’m making this right now….Looks so good I ran to the store . I used heavy cream instead. Can not wait to taste it.
Thank You
So want to try these but I am in Switzerland and don’t get the graham crackers or digestive biscuits. Would anyone know if you could use a biscuit called “Maria/(Marie South African)” it is a plain biscuit?
Any one tried it yet?? please say yes
Could I just Mae this as one big dessert? (Keeping it in the 9×13 dish)?
Sure, feel free to make this in any dish you like =)
How many servings does this make, I saw 6, is that correct?
From the post…
Note: I used 6 small dessert dishes. If you make 6 desserts, you will have pastry cream and graham cracker crumble left over. If you want to make more desserts, or one large trifle dish, you will have enough pastry cream and graham cracker crumble for 10-12 individual desserts. For a large trifle, or more than 6 individual desserts I would double the amount of whipped cream listed above.
Also, I made mine in one big clear trifle bowl. I had to double the recipe in order to fill it though.
I made this for my cousin’s baby shower. Everyone loved it! I love that it’s all natural ingredients. I’ll be making this a lot!
I am currently making these for a BBQ tonight, is the cream mixture supposed to taste like custard? IT’S good but just making sure I’m on the right track. Also., I’m putting them into individual mason jars., will that make the bananas brown if I keep them refrigerated before serving time?
Carol- Yes, pastry cream is custard. The bannans should be fine as long as they are fully covered with the pastry cream or whipped cream. I would not add any to the top until shortly before serving.
Have you made this as one big dessert instead of individual cups?
I have not, but I’m sure it would be delicious! Go for it! =)
These glasses look adorable, the filling like heaven on earth! Even if I am not a huge banana lover, I have to try this dessert für my boyfriend.