Banana Cream Pie Cupcake

   For some reason I`ve been craving bananas all the time, this might be the reason why i made this mini delightful banana cream pie cupcake this week :). It was jam packed with yummy banana flavor, and the subtle caramel drizzle was a perfect topper. I found this recipe on a website called, ``Bakers Royale.`` This guy makes flawless desserts that look extremely delicious.

 Fill cupcake pan with liners. Heat oven to 350 degrees F.

Coconut and Pecan Graham Cracker Crust

• 1 ½ C graham cracker crumbs
• ½ C sweetened coconut shreds, toasted
• ½ C pecans
• ½ C sugar
• 8 T butter, melted

1. Place graham cracker crumbs, toasted coconut shreds, toasted pecans and sugar in a food processor bowl and pulse to crumble.

2. Place 1 ½ tablespoon of graham cracker crust mixture into bottom of cupcake liner. Use the bottom of a glass to press mixture down. Bake crust for about 6-8 minutes or until golden brown.

Banana Cream Pie Filling

• 1 ½ bananas, 1/2 banana for divided use
• 1 C milk
• 1 C heavy cream
• ¼ C corn starch
• ½ C sugar, plus 2 T sugar
• 1 T vanilla
• ¼ kosher salt

1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5 minutes. Remove from heat and let cool slightly.

Assembly

1. Pour mixture banana cream filling over crust and into liner about 2/3 of the way up. Using the remaining bananas, place one layer of sliced bananas on top. Place a thin second layer of banana cream filling on top of bananas. Pipe whip cream and drizzle caramel sauce on top

I hope you enjoyed this cupcake!

I`m planning on making a Christmas theme cupcake next week, I know it`s early... But I`m so excited!

I`ve already made my Christmas list ;).