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1
Position rack in lover third of oven and preheat to 350u00b0F.
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2
Get 8x8 baking dish, 9 inch pie plate or 10x6 oblong baking dish.
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3
Stir the graham crumbs, sugar and butter together. Press half of the crumb mixture into the bottom of the baking dish.
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4
In a heavy saucepan, bring the milk and vanilla bean to a simmer. If using vanilla extract, add last.
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5
Mix in a bowl the egg, cusgar, flour, cornstarch and salt.
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6
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.
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7
Cook, whisking constantly and scraping the bottom and sides of the pan over medium heat until the center bubbles and the mixture has thickened.
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8
Remove from heat and stir for another minute to cool. Add vanilla extract now if not using the bean.
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9
Fold bananas into the hot custard.
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10
Spoon the banana mixture evenly over the crumbs and cover with the remaining crumb mixture.
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11
Bake until the top has browned and the filling is warm, 25-30 minutes.
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12
Let cool on a rack for 20 minutes before serving.
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13
Spoon into bowls and serve.
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14
You can top with vanilla ice cream, a fresh strawberry sauce or something you like with it.
