Preparation Steps

• Slice the ripe bananas and set aside.
• In a medium saucepan, combine milk and half of the sugar. Heat over medium heat until warm but not boiling.
• In a separate bowl, whisk together egg yolks, remaining sugar, and cornstarch until smooth.
• Gradually pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
• Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 5 minutes.
• Remove from heat and stir in vanilla extract. Let custard cool slightly.
• Whip the chilled heavy cream until soft peaks form, then gently fold into the custard.
• Layer the sliced bananas and custard mixture in serving bowls or a large dish.
• Chill in the refrigerator for at least 2 hours before serving.