Banana Brown Betty 1997 Joy

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READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position rack in lover third of oven and preheat to 350°F.
  • Get 8x8 baking dish, 9 inch pie plate or 10x6 oblong baking dish.
  • Stir the graham crumbs, sugar and butter together. Press half of the crumb mixture into the bottom of the baking dish.
  • In a heavy saucepan, bring the milk and vanilla bean to a simmer. If using vanilla extract, add last.
  • Mix in a bowl the egg, cusgar, flour, cornstarch and salt.
  • Remove vanilla bean, if using. Gradually whisk half of the milk into the egg mix. Then mix this back into the milk in the pan.
  • Cook, whisking constantly and scraping the bottom and sides of the pan over medium heat until the center bubbles and the mixture has thickened.
  • Remove from heat and stir for another minute to cool. Add vanilla extract now if not using the bean.
  • Fold bananas into the hot custard.
  • Spoon the banana mixture evenly over the crumbs and cover with the remaining crumb mixture.
  • Bake until the top has browned and the filling is warm, 25-30 minutes.
  • Let cool on a rack for 20 minutes before serving.
  • Spoon into bowls and serve.
  • You can top with vanilla ice cream, a fresh strawberry sauce or something you like with it.
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