Ingredients
2 ½ cups all-purpose flour
1 cup unsalted butter, softened
2 cups granulated sugar
4 large egg yolks
2 teaspoons pure vanilla extract
½ teaspoon salt
4 cups milk (whole or 2% milk)
½ cup cornstarch
6 medium bananas, peeled and sliced
2 cups good-quality vanilla ice cream (optional)
4 egg whites, for optional meringue topping
Instructions
Preheat oven to 350°F (175°C)
Mix flour, 1 cup sugar, salt in a bowl
Add softened butter and blend into a dough
Press dough evenly into a 9×13-inch baking dish
Bake for 25 minutes until golden and crisp
In a saucepan, combine milk, 1 cup sugar, cornstarch, and egg yolks
Cook over medium heat, stirring constantly, until mixture thickens and boils
Remove from heat, stir in vanilla extract
Let custard cool, then press additional layer of dough over warm mixture
Layer half the bananas on top
Top with remaining bananas and ice cream if using
Chill for 1 hour before serving
Notes
For dairy-free version, use plant-based butter and non-dairy milk
Egg whites are optional but add a silky meringue texture
Chill for at least 1 hour for optimal set
Store leftovers covered in the refrigerator
- Prep Time: 20
- Cook Time: 25
- Category: Classic American Cake Recipes
- Method: Baking with Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approx 3.5 oz)
- Calories: 420
- Sugar: 38g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg