Banana Brown Betty 1997 Joy

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“I gave away the Joy of Cooking I had for about 30 years to someone who had no cookbook and got myself the 1997 version. This was in in. It is much bigger, however did drop many of the "old standards". Any version of Joy of Cooking is the perfect cookbook for someone who is just starting to cook as it does such a good job of explaining the basics and outlining fundamentals.”
1 Casserole

Ingredients Nutrition


  1. Position rack in lover third of oven and preheat to 350°F.
  2. Get 8x8 baking dish, 9 inch pie plate or 10x6 oblong baking dish.
  3. Stir the graham crumbs, sugar and butter together. Press half of the crumb mixture into the bottom of the baking dish.
  4. In a heavy saucepan, bring the milk and vanilla bean to a simmer. If using vanilla extract, add last.
  5. Mix in a bowl the egg, cusgar, flour, cornstarch and salt.
  6. Remove vanilla bean, if using. Gradually whisk half of the milk into the egg mix. Then mix this back into the milk in the pan.
  7. Cook, whisking constantly and scraping the bottom and sides of the pan over medium heat until the center bubbles and the mixture has thickened.
  8. Remove from heat and stir for another minute to cool. Add vanilla extract now if not using the bean.
  9. Fold bananas into the hot custard.
  10. Spoon the banana mixture evenly over the crumbs and cover with the remaining crumb mixture.
  11. Bake until the top has browned and the filling is warm, 25-30 minutes.
  12. Let cool on a rack for 20 minutes before serving.
  13. Spoon into bowls and serve.
  14. You can top with vanilla ice cream, a fresh strawberry sauce or something you like with it.

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