1. Preheat oven to 350°F and prepare an 11×7 baking dish with non-stick cooking spray.

2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.

3. Press crust mixture into the baking dish using the back of a measuring cup.

4. Bake crust for 10–15 minutes until golden brown. Remove and let cool.

5. In a separate bowl, whisk egg yolks, cornstarch, salt, and ¼ cup of milk. Set aside.

6. In a large pot, combine sugar and remaining 2 ¾ cups of milk. Bring to a simmer over medium heat.

7. Once simmering, turn off heat and slowly whisk half of the milk mixture into the egg mixture.

8. Pour egg mixture back into the pot with remaining milk. Stir in banana extract and cook, stirring, until thickened.

9. Spoon banana custard onto cooled crust and spread evenly.

10. Cover custard with plastic wrap or parchment paper pressed directly on the surface and refrigerate for 2–3 hours.

11. In a large bowl, beat heavy cream, sugar, and vanilla with an electric mixer until stiff peaks form.

12. Pipe whipped cream over the chilled custard and top with sliced bananas.

13. Slice and serve chilled.