1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
4 firm ripe bananas, peeled and cut into 1/2 inch slices
1 1/2 cups milk
1/2 vanilla bean, split or, add 1/2 teaspoon vanilla extract later
1 large egg
1/4 cup sugar
1 tablespoon all purpose flour
1 table cornstarch
1/4 teaspoon salt

Directions:
Position a rack in the lower third of the oven. Preheat the oven to 350°F. Have ready an unbuttered 8 x 8 inch baking dish, a 9 inch pie plate, or a 10 x 6 inch oblong glass baking dish.

Stir together the graham cracker crumbs, sugar, butter and sliced bananas. In a medium, heavy saucepan, bring to a simmer over medium heat the milk and vanilla bean. While the milk heats, beat in a medium bowl until thick and pale yellow the egg, sugar, all purpose flour, cornstarch and salt.

Remove the vanilla bean if using. Gradually whisk half the milk into the egg mixture, then whisk this mixture gradually into the milk remaining in the pan. Cook, whisking constantly and scraping the bottom and sides of the pan, over medium heat until the center bubbles and the mixture has thickened.

Remove from the heat and stir for 1 minute to cool. (Add the vanilla extract if using.) Fold the bananas into the hot custard. Gently press half the crumb mixture over the bottom of the baking dish. Spoon the banana mixture evenly over the crumbs and cover evenly with the remaining crumb mixture.

Bake until the top has browned and the filling is warm 25 to 30 minutes. Let cool on a rack for 20 minutes before serving. To serve, spoon into bowls and top with vanilla ice cream.

Makes 6 to 8 servings.

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