Easy and Budget-Friendly Banana Dessert

In a saucepan, melt one cup of granulated sugar over medium heat, stirring until completely dissolved.

Add the bananas, cut into rounds, to the pan with the melted sugar and mix lightly.

In a blender, add one heaping tablespoon of banana jam, three cups of milk, half a cup of granulated sugar, half a cup of heavy cream (from a carton), and five level tablespoons of cornstarch.

Blend the cream ingredients in the blender for about one minute and transfer the mixture to a saucepan.

Bring the cream mixture to a boil over high heat, stirring continuously until it thickens, becomes light, and the cornstarch is fully cooked.

Assemble the dessert in a baking dish (suggested size: 25 cm x 17 cm x 5.5 cm), starting with three ladles of the cooked cream.

Place a layer of sweet-tea biscuits over the cream, without needing to moisten them.

Add half of the prepared banana jam over the layer of biscuits.

Continue assembling in layers: more biscuits, three ladles of cream, the rest of the banana jam, and finish with the last layer of cream.

Refrigerate the dessert for 8 hours until firm.

Just before serving, sprinkle ground cinnamon over the top layer.