Cream: In a saucepan, combine the condensed milk, milk, cornstarch, vanilla extract, and sugar. Cook over medium heat, stirring constantly, until thickened. Remove from heat and set aside.
Caramel: In a pan, melt the sugar until it becomes a golden caramel. Add the water little by little, stirring constantly.
To assemble: Spread half of the caramel in a pastry cream mold. Slice the bananas and arrange them on top of the caramel. Cover with the remaining cream. Refrigerate for at least 3 hours before serving.
Rat:
For a sweeter version, increase the amount of sugar in the recipe.
If the cream is too thick, add a little more milk.
If the caramel becomes too dark, remove it from the heat immediately and add more water.
Banana Thank You is one of those desserts that stands out for its simplicity and incomparable taste. It’s quick and easy to prepare, yet no less refined, especially with ice cream or whipped cream. This recipe will please all members of your family, just as mine did. No wonder I make it twice a week.
