Description
A creamy Southern dessert with ripe bananas, halal-friendly custard, whipped cream, and Nilla wafers. The natural banana flavor and contrasting textures make this a crowd-pleasing potluck favorite.
Ingredients
6–8 ripe bananas
1 full box (24 oz) Nilla wafers (palm oil-free for halal)
4 cups whole milk (or oat/soy milk for vegan)
1/2 cup all-purpose flour
2 large eggs
3/4 cup granulated sugar
1 tbsp vanilla seed paste
1 cup heavy cream
1/2 cup whipping cream (or coconut cream for dairy-free)
Instructions
Crush 1/2 the Nilla wafers using a rolling pin
Spread crushed wafers evenly in a 9×13-inch dish
Arrange 1-2 layers of banana slices across the pan
Prepare custard: Whisk eggs, sugar, flour, and vanilla seed paste in a saucepan
Slowly pour in milk while whisking continuously
Cook over medium heat until custard thickens and coats the back of a spoon (5-7 minutes)
Let custard cool completely
Whip heavy cream and remaining whipping cream until stiff peaks form
Layer cooled custard over bananas, then evenly spread whipped cream
Repeat layers, finishing with a top layer of whole Nilla wafers and a light dusting of sugar
Chill at least 2 hours before serving
Notes
Use room-temperature eggs for smoother custard
For vegan option: Replace milk with plant-based alternatives and propagate natural vanilla
For dairy-free: Substitute coconut cream
Chill wafers fully after opening for best texture
Store covered in refrigerator up to 2 days
- Prep Time: 10
- Cook Time: 15
- Category: Desserts
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion (1/12 of recipe)
- Calories: 183
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg