Banana Crumble Pie

In a saucepan, dissolve the all-purpose flour with a little milk.

Add the sweetened condensed milk and more milk, along with a few drops of vanilla, to the mixture in the saucepan.

Cook over medium heat, stirring constantly, until you get a thick pudding (it should not reach a firm fudge consistency).

Turn off the heat and whisk in the cold heavy cream to speed up cooling; the cream filling must be cold for the next step.

Prepare the crumble topping by mixing the all-purpose flour, sugar, baking powder, beaten egg, butter/margarine, a pinch of salt, and cinnamon (if using). Mix well until you form a uniform crumble.

Transfer half of the prepared crumble topping to a previously greased baking dish and spread evenly.

Arrange the sliced bananas over the first layer of crumble.

Cover the cream and banana filling with the remaining crumble topping, ensuring the entire surface is covered.

Bake the pie in a preheated oven at 350°F (180°C) for approximately one hour, or until the surface is nicely browned.

Let the pie cool completely so the cream sets, making it easier to slice.