Banana Pudding Bars

By lecly89

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No-Bake Lime Chiffon Pie

Modern French Cassoulet

Ingredients

2 cups Graham Cracker crumbs
1 ½ cups gingersnap crumbs
½ cup butter, melted
3 cups whole milk, divided
1 ½ cups fresh banana puree (about 2 to 3 medium bananas)
1 cup sugar, divided
2 teaspoons vanilla extract
3 teaspoons unflavored gelatin
8 egg yolks
½ cup all-purpose flour
1 ¼ cups mini vanilla wafers
1 ½ cups heavy whipping cream
¼ cup confectioners’ sugar

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350 degrees. Combine graham cracker crumbs, gingersnap crumbs, and butter in a medium bowl. Press into the bottom of a 9×13-inch baking pan. Place in oven and bake for about 10 minutes, until golden brown. Place on a wire rack to cool.

Step 2

In a medium saucepan, combine 2 ¾ cups milk, banana puree, ¾ cup sugar, and vanilla. Cook over medium heat, whisking frequently, until mixture boils. Once it boils, remove pan from heat and set aside. Combine ¼ cup milk and gelatin in a small bowl and let sit for 5 minutes to soften the gelatin. While gelatin is softening, whisk together egg yolks, remaining ¼cup sugar, and flour until smooth. Set aside.

Step 3

Add gelatin to milk/banana mixture, whisking well to combine. Ladle about 1 cup hot milk mixture into yolk mixture, whisking constantly to combine. (I’m always paranoid about curdling the eggs, so I very gradually whisked in about 1 ½ cups of the hot mixture. The idea is to gradually raise the temperature of the eggs.) Pour egg mixture back into milk mixture, whisking continuously. Cook mixture over medium-high heat, stirring constantly, until mixture begins to thicken. Boil gently for 2 minutes. Remove from heat and strain through a wire-mesh sieve.