Preheat the oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Line a muffin tin with cupcake liners and press about a tablespoon of the crumb mixture into each liner.
Bake for 5-7 minutes, then let cool completely.
Make the Filling:
In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
Remove from heat and stir in butter and vanilla extract.
Let the custard cool, then fold in sliced bananas.
Assemble the Cupcakes:
Spoon the banana custard into the prepared crusts, filling each to the top.
Chill the filled cupcakes in the refrigerator for at least 2 hours to set.
Prepare the Topping:
In a bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Pipe or spoon the whipped cream over the chilled custard filling.
Garnish and Serve:
Decorate with banana slices and a drizzle of caramel sauce.
Serve immediately or store in the refrigerator until ready to serve.
Tips for Success:
Fresh Bananas: Use ripe but firm bananas for the best flavor and texture.
Custard Consistency: Ensure the custard is thickened properly to prevent it from becoming runny.
Chilling Time:
Continue Reading in next page
