For the Crust:
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
For the Filling:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
2 ripe bananas, sliced
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Banana slices and caramel sauce for garnish
Instructions:
Prepare the Crust:
Preheat the oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Line a muffin tin with cupcake liners and press about a tablespoon of the crumb mixture into each liner.
Bake for 5-7 minutes, then let cool completely.
Make the Filling:
In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
Remove from heat and stir in butter and vanilla extract.
Let the custard cool, then fold in sliced bananas.
Assemble the Cupcakes:
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