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Begin by peeling the bananas and mashing them thoroughly in a mixing bowl until smooth. Set aside.
In a separate saucepan, combine the milk and cornstarch, whisking until the cornstarch is fully dissolved.
Heat the mixture over medium heat, stirring constantly to prevent lumps. As it begins to thicken, reduce the heat to low.
In a small bowl, lightly beat the egg yolk. Gradually add a few tablespoons of the warm milk mixture into the yolk while whisking to temper it.
Pour the tempered yolk back into the saucepan and continue to cook, stirring continuously until the mixture becomes thick and creamy. Remove from heat.
Stir in the sweetened condensed milk and the mashed bananas until well combined and smooth.
Pour the mixture into serving dishes or a large bowl and allow it to cool at room temperature before refrigerating for at least two hours to set.
Serving and storage tips
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