Banana Pudding Bars

By MarieR

Made in 9-13-inch pan- -can be sheet cake or bars??
Must keep refrigerated.

Ingredients

• 2 cups Graham-cracker crumbs
• 1 1/2 cups gingersnap crumbs
• 1/2 cup butter, melted
• 3 cups whole milk, divided
• 1 1/2 cups fresh banana purée (about 2 or 3 medium bananas)
• 1 cup sugar, divided
• 2 teaspoons vanilla extract
• 3 teaspoons unflavored gelatin
• 8 egg yolks
• 1/2 cup all-purpose flour
• 1 1/2 cups heavy whipping cream
• 1/4 cup confectioners’ sugar
• Garnish: mini vanilla wafers

Details

Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

Yield: approximately 1 1/2 dozen bars

1. Preheat oven to 350°.

2. In a medium bowl, combine Graham-cracker crumbs, gingersnap crumbs, and butter. Press into the bottom of a 9x13-inch baking pan.

4. In a medium saucepan, combine 2

¾ cup sugar, and vanilla. Cook over medium heat, whisking often, until mixture boils. Remove from heat.

5. In a small bowl, combine remaining

bowl, lightly whisk egg yolks, remaining

6. Add gelatin mixture to milk mixture,

whisking to combine. Ladle about 1 cup

hot milk mixture into yolk mixture, whisking constantly to combine. Pour egg mixture back into milk mixture, whisking constantly to combine. Cook over medium-high heat, stirring constantly, until mixture begins to thicken. Gently boil for 2 minutes. Remove from heat, and strain through a wire-mesh sieve. Spread onto prepared crust. Let mixture cool to room temperature. Refrigerate for at least 6 hours.

7. In a medium bowl, combine cream and confectioners’ sugar. Beat at medium-high speed with an electric mixer until medium peaks form. Spread onto cooled custard. Cut into bars. Garnish with a mini wafer, if desired. Store, covered, in refrigerator for up to 5 days.