David Meredith
Hands-On Time
25 Mins
Total Time
7 Hours 25 Mins
Serves 6

How to Make It

Step 1

Whisk together the sugar, cornstarch, and salt in a large pot. Gradually whisk in the egg yolks, then the milk and ½ cup of the heavy cream.

Step 2

Cook over medium-high heat, whisking constantly, until thickened and beginning to bubble, 4 to 5 minutes. Reduce heat to medium-low and cook, whisking constantly, until the pudding starts to pull away from the edge of the saucepan, 1 minute more. Remove from heat and pour through a fine-mesh sieve into a clean bowl, pushing the pudding through gently with a spatula or spoon. Add the butter and vanilla and stir until melted.

Step 3

Cover with plastic wrap (directly on the surface of the pudding) and refrigerate until cold and firm, at least 3 hours.

Step 4

Beat the remaining 1½ cups of heavy cream with an electric mixer until soft peaks form, 2 to 4 minutes. Fold the cream into the pudding mixture.

Step 5

Line the bottom of a 2-quart serving dish or a large bowl with half the gingersnaps. Top with half the bananas, then half the pudding; repeat. Cover tightly with plastic wrap and refrigerate for at least 4 hours.

Step 6

Just before serving, top with the gingersnap crumbs. Serve drizzled with the Banana Caramel.

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