Three ripen/soft bananas
Four ripe bananas
Pack of vanilla Oreo cookies
1 qt milk
7 1/2 oz sugar
10 egg yolks
2.5 oz cornstarch
2 oz unsalted butter
Blend three ripen/soft bananas and sit to the side.
Separate all cookies. Leave icing on one side and sit to the side.
Cut ripe bananas 1/2 inch coins and sit to the side.
Instructions for pastry cream:
Boil milk, 3 oz sugar and vanilla bean in a large nonreactive sauce pan.
Whisk egg yolks in bowl and gradually add the remaining sugar. Whisk in the cornstarch to combine.
Temper egg mixture using of 1/2 hot milk.
Add tempered egg mixture to the remaining milk. Bring to a boil for two minutes or until thick. Don't over cook.
Remove from pan. Place in a clean bowl. Fold butter into pastry cream. Fold in blended ripen/soft bananas.
Place in fridge to cool down, 20 minutes.
Line glass Pyrex pan with Oreo with icing side face up. Add first layer of banana pastry cream. Add cut ripe bananas. Add pastry cream. Add layer of cookies with out icing facing down. Repeat steps until complete.
Chilled over night. Serve. Enjoy.