Ingredients:

  • 1 ½ cups crushed Gingersnap Cookies (150g)
  • 4 tablespoons (56g) melted Unsalted Butter (for crumble)
  • 1 tablespoon (12g) Granulated Sugar (for crumble)
  • 2 cups Whole Milk (480ml)
  • ½ cup Granulated Sugar (100g, for custard base)
  • ¼ cup Cornstarch (30g)
  • 4 Large Egg Yolks
  • 2 teaspoons Pure Vanilla Extract (10ml)
  • 2 tablespoons (28g) cubed Unsalted Butter (for custard)
  • 1 cup Full-Fat Sour Cream (240g), room temperature
  • ¼ cup Granulated Sugar (50g, for sour cream blend)
  • 4–5 medium Ripe Bananas
  • 1 box (approx. 225g) Vanilla Wafers or shortbread cookies

Instructions:

  1. Prepare the Crumble: Pulse cookies in a food processor or crush finely. Mix crumbs with melted butter and 1 tbsp sugar. Spread on a baking sheet and toast lightly (5-7 mins at 350°F/175°C) or set aside for layering raw.
  2. Prepare the Custard Base: Whisk milk, ½ cup sugar, and cornstarch in a medium heavy-bottomed saucepan until smooth.
  3. Temper the Yolks: In a separate bowl, lightly whisk the 4 egg yolks. Slowly drizzle about ½ cup of the milk mixture into the yolks while whisking constantly (tempering).
  4. Cook the Custard: Pour the tempered yolk mixture back into the saucepan with the rest of the milk. Cook over medium heat, whisking continuously, until the mixture thickens significantly and bubbles sluggishly (about 5-8 minutes). Bring to a boil for 1 minute.
  5. Finish the Custard: Remove from heat. Whisk in the 2 tbsp butter cubes and vanilla extract until smooth.
  6. Prepare the Sour Cream Blend: In a medium bowl, vigorously whisk the room temperature sour cream with the remaining ¼ cup sugar until completely smooth.
  7. Fold in Sour Cream: While the custard is still warm, slowly whisk about 1 cup of the warm custard into the sour cream blend to lighten it. Then, gently fold the lightened sour cream mixture back into the remaining warm custard until uniformly combined. Do not boil after adding the sour cream.
  8. Assembly: Arrange a layer of vanilla wafers in the bottom of a 9x13 inch serving dish. Slice bananas evenly and layer them on top of the wafers. Pour half of the warm sour cream custard over the bananas. Repeat the layers (wafers, bananas, remaining custard).
  9. Chill & Set: Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours, preferably overnight.
  10. Serve: Just before serving, sprinkle the entire top generously with the prepared gingersnap crumble.