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- 1 cup graham cracker crumbs - 1/2 cup unsweetened coconut flakes - 1/4 cup unsalted butter, melted - 2 ripe bananas, sliced - 1/2 cup brown sugar - 2 cups heavy cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1/4 cup milk - 1 tablespoon cornstarch - 3 egg yolks - A pinch of salt These ingredients create a rich flavor. The graham cracker crumbs and coconut flakes form a tasty crust. The ripe bananas add natural sweetness and depth. The heavy cream makes it creamy and smooth. - Mixing bowls - Non-stick skillet - Saucepan - Whisk - 9x9 inch baking dish - Refrigerator You need simple kitchen tools for this recipe. A non-stick skillet helps caramelize the bananas without sticking. The whisk is vital for mixing ingredients smoothly. The baking dish holds everything together. - Substitute graham crackers with digestive biscuits for a different flavor. - Use almond milk instead of regular milk for a dairy-free option. - Replace heavy cream with coconut cream for a lighter texture. - Try maple syrup instead of brown sugar for a unique taste. These swaps can help fit your needs. Each change can alter the flavor and texture, so pick what you like best. To make the crust, gather your ingredients. You need graham cracker crumbs, coconut flakes, and melted butter. In a mixing bowl, combine one cup of graham cracker crumbs and half a cup of coconut flakes. Stir in a quarter cup of melted unsalted butter. Mix until it feels like wet sand. Next, press this mixture into a 9x9 inch baking dish. Bake it at 350°F for about 10 minutes. After baking, take it out and let it cool completely. Now, let’s caramelize the bananas. Slice two ripe bananas into thin pieces. In a non-stick skillet, add the sliced bananas and half a cup of brown sugar over medium heat. Cook them for about 3 to 4 minutes. Stir gently as they cook. You want the bananas to turn a nice golden brown and become soft. Once done, remove them from the heat and set them aside. For the custard, start by whisking together a quarter cup of milk, one tablespoon of cornstarch, and a pinch of salt in a saucepan. Heat this mixture over medium heat until it starts to thicken. In a separate bowl, whisk three egg yolks until creamy. Slowly add a few spoonfuls of the hot milk mixture to the egg yolks. This is called tempering. After mixing, pour everything back into the saucepan and cook for another 2 to 3 minutes. Stir until it thickens again. Remove it from the heat and stir in one teaspoon of vanilla extract. Let it cool for about 10 minutes. When the custard is cool, it’s time to assemble. In another bowl, beat two cups of heavy cream with half a cup of powdered sugar until stiff peaks form. Gently fold half of this whipped cream into the cooled custard. Next, layer the caramelized bananas evenly over the cooled crust. Pour the custard mixture over the bananas. Smooth it out gently with a spatula. Finally, top with the remaining whipped cream, spreading it evenly. Now, cover the dish and refrigerate the bars for at least 2 hours. This helps them set nicely. Once they are firm, take them out and cut them into squares. Serve them chilled for the best taste. Enjoy your delicious caramelized banana cream pie bars! To caramelize bananas well, choose ripe ones. They should be yellow with some brown spots. Heat your skillet on medium. Add sliced bananas and brown sugar. Watch them closely. Stir gently for about 3 to 4 minutes. The sugar will melt, and the bananas will turn golden. This process brings out their natural sweetness and adds a lovely flavor. A smooth custard is key for these bars. Start by whisking the egg yolks until creamy. When adding the hot milk mixture, do it slowly. This step is called tempering. It helps prevent the eggs from cooking too fast. Keep stirring until everything thickens. Once thickened, remove it from heat and add vanilla for extra flavor. Fold in whipped cream gently. This keeps the mixture light and fluffy. To make your bars look stunning, use a colorful platter. Cut the bars into neat squares. Top them with the remaining whipped cream. Add banana slices and a sprinkle of toasted coconut on top. This adds color and texture. You can also drizzle some caramel sauce for an extra treat. It makes for a beautiful and delicious dessert! {{image_2}} You can change the crust for your bars. Instead of graham crackers, try a cookie crust. Use crushed Oreos or digestive biscuits for a fun twist. You can also use a nut crust made from almonds or pecans. Just blend the nuts with some melted butter. This gives a crunchy texture and rich flavor. Want to add more taste? Consider mixing in some spices. A pinch of cinnamon or nutmeg can enhance the banana flavor. You might also add chocolate chips to the custard for a sweet surprise. For a tropical vibe, try adding pineapple or coconut into the mix. These flavors pair well with bananas and make your bars stand out. You can make these bars fit different diets. For a vegan version, swap the eggs for flaxseed meal and use coconut cream in place of heavy cream. Use a vegan butter substitute for the crust. To make them gluten-free, choose gluten-free graham cracker crumbs or nut flour for the crust. These changes let everyone enjoy this tasty treat. Store your caramelized banana cream pie bars in an airtight container. This keeps them fresh. Place a piece of parchment paper between layers to avoid sticking. Make sure to keep them in the fridge. They taste best when chilled. These bars can last up to five days in the fridge. After that, they may lose their texture and flavor. If you notice any changes in smell or appearance, it’s best to toss them out. You can freeze these bars for longer storage. Cut them into squares and wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, let them thaw in the fridge overnight. Enjoy them cold for the best taste! Yes, you can use other fruits. Try berries, peaches, or apples. They add great taste. Just make sure to slice them thinly. Cook them like the bananas for a nice caramel flavor. You can use coconut cream or almond milk. Both can work well in this recipe. Coconut cream gives a rich taste. Almond milk is lighter but still creamy. The bars are set when they feel firm to touch. After chilling, they should not jiggle. If you press gently, they should hold their shape. Yes, you can make these bars a day ahead. They store well in the fridge. Just cover them to keep them fresh. Enjoy them chilled for the best flavor! You learned the key steps for making delicious bars. We covered ingredients, prep, and storage. Using the right tools and techniques makes a big difference. Customize your bars with fun flavor and texture changes. Store them well to enjoy later. Now, you can impress friends and family with your tasty treat. Enjoy the process and have fun experimenting in the kitchen!

Caramelized Banana Cream Pie Bars

Indulge in the irresistible taste of Caramelized Banana Cream Pie Bars! These delightful treats feature a crunchy graham cracker crust topped with caramelized bananas and a luscious custard layer, all crowned with whipped cream. Perfect for any occasion, these bars are easy to make and will impress your friends and family. Click through to explore this simple recipe and treat yourself to a slice of paradise today!
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Ingredients
  

1 cup graham cracker crumbs

1/2 cup unsweetened coconut flakes

1/4 cup unsalted butter, melted

2 ripe bananas, sliced

1/2 cup brown sugar

2 cups heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/4 cup milk

1 tablespoon cornstarch

3 egg yolks

A pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C).

    In a mixing bowl, combine graham cracker crumbs and coconut flakes. Stir in melted butter until the mixture resembles wet sand.

      Press the crumb mixture into a 9x9 inch baking dish to form the crust. Bake for 10 minutes, then remove and let cool.

        In a non-stick skillet, over medium heat, add sliced bananas and brown sugar. Cook for 3-4 minutes, stirring gently until the bananas are caramelized. Set aside.

          In a saucepan, whisk together milk, cornstarch, and salt over medium heat until it starts to thicken.

            In a separate bowl, whisk the egg yolks until creamy. Gradually add a few spoonfuls of the hot milk mixture to the yolks to temper, then return everything to the saucepan while whisking. Cook for an additional 2-3 minutes until thickened.

              Remove the saucepan from heat and stir in vanilla extract. Let the mixture cool for about 10 minutes.

                In a mixing bowl, beat heavy cream with powdered sugar until stiff peaks form. Gently fold half of the whipped cream into the cooled custard mixture.

                  Layer the caramelized bananas evenly over the cooled crust. Pour the custard mixture over the bananas, smoothing it out.

                    Top with the remaining whipped cream, spreading it evenly.

                      Refrigerate the bars for at least 2 hours or until set.

                        Once set, cut into squares and serve chilled.

                          Prep Time: 30 mins | Total Time: 2.5 hrs | Servings: 9 squares

                            - Presentation Tips: Serve the bars on a colorful platter garnished with banana slices and a sprinkle of toasted coconut for added visual appeal.