Ingredients
1 cup granulated sugar (for the custard base)
1/4 cup all-purpose flour (acts as thickener)
1/4 teaspoon salt (enhances flavor)
3 cups whole milk (for richness)
4 large egg yolks (for smooth texture)
2 tablespoons unsalted butter (creamy finish)
1 teaspoon pure vanilla extract
3–4 medium ripe bananas (slightly firm)
1 (11 ounce) box vanilla wafers (about 36–40 wafers)
Instructions
In a medium saucepan, whisk together granulated sugar, all-purpose flour, and salt.
Gradually whisk in milk until smooth; cook over medium heat, stirring constantly, until mixture thickens and small bubbles form around edges.
Remove from heat, stir in butter and vanilla extract until fully melted and smooth.
Chill custard mixture until cooled.
Layer 1/3 of the vanilla wafers in a 9×13-inch dish.
Top with 1/3 of the banana slices and 1/3 of the cooled custard.
Repeat layering twice, finishing with a top layer of wafers.
Chill for at least 2 hours before serving.
Notes
Store leftovers refrigerated for up to 3 days.
For halal compliance, use vanilla wafers without animal-derived ingredients.
Adjust vanilla wafers if needed to prevent soggy layers by using them as a top finish.
- Prep Time: 10
- Cook Time: 15
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 75mg