Ingredients
5 medium bananas2 cups crushed vanilla wafers (about 60 wafers)5 tablespoons butter, softened1 can (14 ounces) sweetened condensed milk1/4 cup packed light brown sugar2 large eggs, room temperature3 large egg yolks, room temperature1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 cup heavy whipping cream, whipped
Preparation
Preheat oven to 350°. Place bananas on a foil-lined rimmed baking sheet. Bake until tender and skins are dark brown, 25-30 minutes. Let cool for 15 minutes.
Meanwhile, mix wafers and butter. Press crumbs onto bottom and up side of an ungreased 11-in. tart pan. Refrigerate 30 minutes.
Peel bananas; place in a large bowl. Add milk, brown sugar, eggs and yolks, cinnamon and nutmeg; mix until combined. Pour filling into chilled crust. Place pan on a baking sheet. Bake until filling is set, 25-30 minutes.
Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Top with whipped cream and additional crushed vanilla wafers if desired.
