Banana Pudding Layer Cake

From: Pastry chef Amy Lemon, NOLA, New Orleans. This is Chef Lemon’s spin on Emeril’s famed banana cream pie.

Yield: 10 servings

1 cup graham cracker crumbs
4 Tbsp. melted, unsalted butter
¼ cup light brown sugar
1 very ripe banana, peeled, and mashed
8 or 9 firm, ripe bananas

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