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
- 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
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.
- 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.
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SuSam Shareef says
Do you think some praline would do well with this instead of the caramel?
Planning to try this for Eid ان شاء الله.
I made this last night and WE LOVED THEM!!!!!!!!! I had wanted a banana dessert but not the typical vanilla wafer type and this is so absolutely perfect!!! Loved the crumble and layering and the caramel on top was the perfect complement to the bananas and cream. I just wish I’d had the best little glasses to serve that you used…I had some antique parfaits with a stem that I used and it was fine. One question: how did you get your drizzle so thin? Did you use a squeeze bottle? Mine didn’t look as pretty as yours but sure were yummy!!!!!! Thank you!!!!!!!
I made this delicious dessert! I followed the recipe and it was so tasty! Everyone loved it!!!!
Debra pawlik says
What is corn starch please live Australia
Melissa M says
Corn flour – used as a thickener. You can use regular wheat flour, but double the amount. The finished custard may “weep” water when made with wheat flour, just use a towel to pat the custard surface dry.
Lisa Basila says
I’m really excited about this dessert concept. I’m thinking of giving it an “Almond Joy” twist because I’m crazy about all things coconut and chocolate. Love bananas too so I’ll make this recipe first! Take care!
What is graham crackers
Petit-beurre .. Or tea crackers
JUDY SHARUM says
can this be made in BIG dessert dish for holidays???? would you x 4?? to make??
Has anyone tried baking the crust in individual 4oz Mason jars?
Leandrae Sims says
I think I shall incorporate some bourbon into this recipe
I love the taste of bananas but not the texture. Can you suggest a way to impart the flavor into the pastry cream so I don’t have to have big chunks of the actual banana in the dessert? Thanks!
Melissa M says
Try reducing the amount of milk, replace with pureed bananas. I wouldn’t exceed 1/3 of the total amount of milk. You may have to play with the recipe a little, use 1/3 cream, 1/3 milk, 1/3 banana puree.
Eden Passante says
Looks so delicious! I love banana pudding, so I’m ALL about this!