Ingredients
- 15 ounce milk chocolate, chopped
- 5 ounce large egg yolks
- 3 cup heavy cream
- 20 cup graham cracker sheets
- 4 cup or 5 ripe bananas, very thinly sliced lengthwise
Preparation
Baking Directions:
Line a 5-by-10-inch loaf pan with plastic wrap.
Place chocolate in a heatproof bowl.
Place yolks and a pinch of salt in another heatproof bowl.
Bring cream to a simmer in a medium saucepan.
Slowly pour cream into bowl with yolks, whisking constantly.
Return mixture to saucepan and set over low heat.
Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes.
Immediately strain through a fine sieve set over chocolate.
Stir until chocolate melts and is smooth.
Refrigerate about 4 hours, stirring occasionally until thick.
Spread 1 cup of chocolate mixture evenly into bottom of loaf pan.
Top with a layer of 4 graham crackers, trimmed to fit.
Spread 1\2 cup of chocolate over top and cover with some bananas.
Spread 1\2 cup of chocolate over bananas and top with a layer of 4 trimmed graham crackers.
Repeat with remaining chocolate, bananas and graham crackers until you reach the top of the pan.
Finish with graham crackers.
Cover with plastic wrap, and refrigerate overnight.
Serving Directions:
Garnish with whipped cream and cut into slices.
