1 cup granulated sugar
1/2 cup all-purpose flour
1/4 tsp salt
3 cups half-and-half
2 tbsp salted butter
1/4 tsp coconut extract
3 tsp vanilla extract, divided
3 cups heavy cream
1/2 cup powdered sugar
1 pkg (11-oz) vanilla wafers
6 small ripe bananas, sliced and dipped in lemon juice to keep from turning
In a medium bowl whisk egg yolks until thick and lemon colored, about 1 minute.
In a large heavy saucepan, stir together granulated sugar, flour, and salt; gradually whisk in half-and-half. While whisking constantly, bring mixture just to a boil over medium heat (about 6 to 8 minutes). Remove from heat.
Gradually whisk about 1/4 of the hot sugar mixture into egg yolks; gradually add yolk mixture to the remaining hot sugar mixture, whisking constantly. Return to the heat; cook over medium, whisking constantly, for 1 minute. Remove from heat and whisk in butter, coconut extract, and 2 teaspoons of the vanilla extract. Transfer to a medium bowl and place plastic wrap directly on the warm filling. Cool completely (about 2 hours).
Beat the heavy cream and the remaining teaspoon of vanilla at medium speed of electric mixer until foamy; gradually add powdered sugar and beat until medium peaks form.
Reserve 12 vanilla wafers. Arrange half of the remaining wafers in 1 layer in bottom of a 3 1/2 to 4-quart bowl. Top with half the banana slices, half the custard, and half the whipped cream. Repeat layers with remaining. Top with the reserved wafer that have been crumbled.
Yield: 16 (1 cup) servings. For smaller gatherings, halve the recipe and place in individual dessert dishes.
Note: This is a SL recipe with a Just a Pinch photo.