Description
A hybrid dessert combining buttery banana flavor, custard-like filling, and a golden caramelly topping. Layers of crisp crust, soft pudding, and roasted banana crumble offer a delightful texture.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 cups milk
1/2 cup unsalted butter
1/4 cup honey or maple syrup
2 large eggs
2–3 ripe bananas, mashed
1 tbsp cornstarch
1 tsp baking powder
1/4 tsp salt
1 tbsp lemon juice
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cut cold butter into flour until crumbly (use a pastry blender).
Add 1 tbsp cold water at a time until dough holds together.
Roll dough to 1/4-inch thickness, cut into 1-inch cubes in pan, and sprinkle half as crust layer.
In a blender, combine bananas, milk, sugar, baking powder, salt, and lemon juice.
Add 2 beaten eggs, blend until smooth, and pour over crust.
Top with remaining dough cubes, then sprinkle cornstarch mixed with 2 tbsp water.
Bake 25 minutes until golden and bubbly. Let cool slightly before serving.
Notes
For gluten-free: use 1:1 rice flour blend. For vegan: substitute 3/4 cup neutral oil for butter. For thicker texture: use oat milk + 1/4 tsp vanilla. Substitute agave nectar for honey/maple syrup.
Store in an airtight container at room temperature up to 2 days or refrigerate 4 days.
- Prep Time: 30
- Cook Time: 25
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 15g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg