In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press into mini tart pan or muffin tin and chill for at least 30 minutes.

While the crust is chilling, peel and cut the ripe bananas into thin rounds. Store with a little lemon juice to prevent browning.

In a medium saucepan, whisk together egg yolks, granulated sugar, and cornstarch. Gradually stir in the milk, whisking continuously, then cook over medium heat for 5-7 minutes until thickened. Remove from heat, stir in vanilla, and cool.

Gently fold the sliced bananas into the cooled custard, ensuring they’re well incorporated.

In a separate chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form.

Fold half of the whipped cream into the banana custard mixture, then spoon into the chilled crusts and top with remaining whipped cream and optional garnish.

Chill the filled pies in the refrigerator for at least 2 hours before serving.