Delicious layers of crispy chocolate graham crackers, banana, and creamy custard. The best no-bake chocolate banana dessert!
- 2 packets of Chocolate Honey Graham Crackers 1 box has 3
- 3 egg yolks
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour fluffed, gently scooped, leveled (1 cup = 150 g)
- 3 cups whole milk
- 1 cup heavy cream
- 1 tablespoon of vanilla extract or emulsion
- 1/4 cups chopped dark chocolate or dark chocolate chips
- 1/4 cups heavy cream boiling hot
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Add 3 egg yolks, 2 eggs and 1 cups granulated sugar to a medium-sized saucepan. Stir vigorously until smooth.
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Add 1/2 cup all-purpose flour and whisk together until smooth. Add a little bit of milk to make it easier to whisk (about 1/4 cup). Now add the remaining milk and 1 cup cream in 2 additions whisking thoroughly in between. Add 1 Tbsp vanilla and whisk.
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While continuously whisking, cook over medium heat until the custard is thickened and covers the back of the spoon, about 3 minutes past the boiling point.
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Allow the custard to cool as you prepare the Chocolate Ganache and bananas for layering.
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Chop enough chocolate to fill 1/4 measuring cup. Pour 1/4 cup hot heavy cream over the chocolate and let sit for 1-2 minutes. Stir until smooth.
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Chop 2 bananas into 1/4 inch slices.
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Unwrap 2 packets of the Chocolate Honey Graham Crackers and cover the bottom of a 9x9 inch glass baking dish with crackers. You might have to cut some of them into odd shape to do so.
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Layer in the following order:
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Pour 1/4 of the custard (it can still be warm) over the crackers and spread into an even layer.
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Cover the custard with a layer of Chocolate Honey Graham Crackers.
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Add 1/4 of the custard and spread.
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Now repeat with a layer of graham crackers and 1/4 of the custard once more. Cover the layer with banana slices.
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Top with the remaining of the custard.
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Cover with plastic wrap touching the custard and refrigerate to make it easier to spread the chocolate ganache on top.
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Remove the plastic wrap and pour the ganache on top.
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Spread the ganache into an even layer. Sprinkle with the Crispearls if you wish (optional), or fresh berries. Refrigerate for at least 2 hours before eating.
Tip #1
For a clean slice, dip a sharp thin knife into hot boiling water for 10 seconds, wipe with a paper towel and proceed to cut. Do so every time you make a new cut.
Tip #2:
I love using this cookie spatula from OXO for removing slices, because it is thin, flexible, glides easily underneath the cake and about the size of each cake slice. I actually use this spatula for virtually everything in the kitchen, from scraping the bowl, to turning stuff in my non-stick skillets.
As an optional step, you can further sprinkle some colored crispearls on top of the Chocolate Banana No Bake Custard Cake. While not a necessary step, it does make for a fun presentation.