Step 1

In a medium bowl,  beat eggs with a fork to combine.  Set aside.

Step 2

Mix sugar, cornstarch and salt in a medium saucepan.  Gradually pour in milk, while whisking, to make a smooth mixture.  Cook over medium heat, stirring almost constantly, until the mixture thickens and boils.  Continue to cook and stir one minute.

Step 3

Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir well.  Pour warmed egg mixture into the pan with the rest of the hot milk mixture.  Return to a slow boil, and cook one minute, stirring constantly.

Step 4

Remove from heat and stir in butter and vanilla.  Set aside to cool.  When the pan has cooled, place in the refrigerator to fully cool.  If desired, lay a piece of plastic wrap on the top surface of the pastry cream to prevent a skin from forming.

Step 5

Crush crackers in a large ziplock type bag.  Pour crumbs, sugar and melted butter into a bowl and , stir until fully combined.  Pour into a 9"x13" casserole dish and press into a even layer.  Bake at 350*F for 10-12 minutes, until light brown.  Allow to cool.

Step 6

Spoon about 2 tablespoons graham cracker crumble into individual serving dishes.  Use a small glass to press the crumble into a firm layer (as pictured below).

Step 7

Add a layer of pastry cream into each dish.  For easy assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes from this bag.

Step 8

Add a few slices of banana.

Step 9

Top bananas with a layer of whipped cream.

Step 10

Add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce de leche into a small ziplock bag and snip off the end for easy application).

Step 11

Repeat layers 2-5

Step 12

Serve immediately or refrigerate up to 3 hours.  Top with a slice of fresh banana just before serving.