Delicious layers of crispy chocolate graham crackers, banana, and creamy custard. The best no-bake chocolate banana dessert!
Add 3 egg yolks, 2 eggs and 1 cups granulated sugar to a medium-sized saucepan. Stir vigorously until smooth.
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.
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.
Chop 2 bananas into 1/4 inch slices.
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.
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.
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.
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