Banana Brown Betty 1997 Joy

• Crumbs
• 1 1/2 cups graham crackers, crumbled
• 1/4 cup sugar
• 6 tablespoons butter, melted
• Banana Mixture
• 4 bananas, ripe and firm sliced
• 1 1/2 cups milk
• 1/2 vanilla bean, split (or .5 tsp vanilla extract)
• 1 egg, large
• 1/4 cup sugar
• 1 tablespoon flour
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

1. Position rack in lover third of oven and preheat to 350u0b0F.
2. Get 8x8 baking dish, 9 inch pie plate or 10x6 oblong baking dish.
3. Stir the graham crumbs, sugar and butter together. Press half of the crumb mixture into the bottom of the baking dish.
4. In a heavy saucepan, bring the milk and vanilla bean to a simmer. If using vanilla extract, add last.
5. Mix in a bowl the egg, cusgar, flour, cornstarch and salt.
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.
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.
8. Remove from heat and stir for another minute to cool. Add vanilla extract now if not using the bean.
9. Fold bananas into the hot custard.
10. Spoon the banana mixture evenly over the crumbs and cover with the remaining crumb mixture.
11. Bake until the top has browned and the filling is warm, 25-30 minutes.
12. Let cool on a rack for 20 minutes before serving.
13. Spoon into bowls and serve.
14. You can top with vanilla ice cream, a fresh strawberry sauce or something you like with it.

graham crackers, sugar, butter, banana, bananas, milk, vanilla bean, egg, sugar, flour, cornstarch, salt

Taken from www.food.com/recipe/banana-brown-betty-1997-joy-452109 (may not work)