Step 1

Preheat the oven to 350F. Combine graham cracker crumbs with granulated sugar, and melted butter. Press the crumbs into two 6oz or 8oz ramekins. If you like the crust soft, you can set the ramekins aside for now and just roast the banana for 10 minutes. If you like the crust a little more set, place the ramekins on the baking sheet along with the banana and bake both at the same time for 10 minutes. The banana will soften and the peel will blacken.

Step 2

In a small pot, whisk together granulated sugar, cornstarch, salt, and egg yolk together. Slowly pour in the milk and whisk until smooth. Place the pot on the stove over low heat for a few minutes until thick and slightly lumpy. Remove from heat and stir in butter and vanilla extract. Let cool for several minutes.

Step 3

Transfer the pudding to a blender or food processor with the peeled roasted banana. Blend until smooth.

Step 4

Top the graham cracker crusts with sliced bananas. Pour the banana pudding on top. Cover the ramekins and refrigerate for 2-3 hours until set.

Step 5

Serve the small batch banana cream pie with whipped cream and shaved chocolate.

Step 6

Enjoy!