Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon ground cinnamon
  • 2 cups (475ml) whole milk
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons (30g) unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, mashed
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (25g) powdered sugar
  • ½ teaspoon vanilla extract
  • Extra graham cracker crumbs, for dusting (optional)

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl. Press evenly into the bottom of each mini muffin cup.
  2. Bake at 350°F (175°C) for 5 minutes, or until lightly golden. Let cool completely.
  3. Whisk together milk, sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks.
  4. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer. Reduce heat and cook for 1 minute more, whisking constantly.
  5. Remove from heat and stir in butter and vanilla extract until smooth. Gently fold in mashed bananas.
  6. Spoon the banana cream filling into the cooled graham cracker crusts.
  7. Cover and refrigerate for at least 2 hours, or until set.
  8. Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Pipe or spoon whipped cream onto each cup. Dust with extra graham cracker crumbs, if desired. Serve chilled.