A Louisiana-inspired version with a rum-based sauce and cinnamon-dusted wafers.
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In a medium saucepan, whisk together granulated sugar and cornstarch, then slowly whisk in the milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
Temper the egg yolks by slowly whisking in a half cup of the hot milk mixture, then pour the yolks back into the saucepan and cook for 2 more minutes.
Remove from heat and stir in 1 tablespoon of butter and the vanilla extract; set this custard aside to cool slightly.
In a separate skillet, melt the remaining 3 tablespoons of butter with the dark brown sugar until bubbling and syrupy.
Add the sliced bananas and dark rum to the skillet, sautéing for 2 minutes until the bananas are slightly softened and glazed.
In a large serving bowl or individual ramekins, layer vanilla wafers, followed by a dusting of cinnamon, then the rum-glazed bananas, and finally the custard.
Repeat the layers and chill in the refrigerator for at least 4 hours before serving to allow the wafers to soften.
