Yield: approximately 1½ dozen bars
2 cups Graham-cracker crumbs
1½ cups gingersnap crumbs
½ cup butter, melted
3 cups whole milk, divided
1½ cups fresh banana purée (about 2 or 3 medium bananas)
1 cup sugar, divided
2 teaspoons vanilla extract
3 teaspoons unflavored gelatin
8 egg yolks
½ cup all-purpose flour
1½ cups heavy whipping cream
¼ cup confectioners’ sugar
Garnish: mini vanilla wafers
1. Preheat oven to 350°.
2. In a medium bowl, combine Graham-cracker crumbs, gingersnap crumbs, and butter. Press into the bottom of a 9x13-inch baking pan.
3. Bake until golden brown, approximately 10 minutes. Remove from oven, and let cool on a wire rack.
4. In a medium saucepan, combine 2¾ cups milk, banana purée, ¾ cup sugar, and vanilla. Cook over medium heat, whisking often, until mixture boils. Remove from heat.
5. In a small bowl, combine remaining ¼ cup milk and gelatin. Let stand for 5 minutes. Meanwhile, in a medium bowl, lightly whisk egg yolks, remaining ¼ cup sugar, and flour until smooth. Set aside.
6. Add gelatin mixture to milk mixture, whisking to combine. Ladle about 1 cup hot milk mixture into yolk mixture, whisking constantly to combine. Pour egg mixture back into milk mixture, whisking constantly to combine. Cook over medium-high heat, stirring constantly, until mixture begins to thicken. Gently boil for 2 minutes. Remove from heat, and strain through a wire-mesh sieve. Spread onto prepared crust. Let mixture cool to room temperature. Refrigerate for at least 6 hours.
7. In a medium bowl, combine cream and confectioners’ sugar. Beat at medium-high speed with an electric mixer until medium peaks form. Spread onto cooled custard. Cut into bars. Garnish with a mini wafer, if desired. Store, covered, in refrigerator for up to 5 days.